Put all ingredients into blender jar and blend until smooth. Store in covered jar in refrigerator.
Can be frozen.
Freeze in 1/4 cup amounts.
Use in place of egg in recipes or scramble.
One quarter cup is equal to 1 egg.
One quarter cup equals 80 calories.
Mix and store in refrigerator.
This is a no cholesterol egg substitute.
One-fourth cup equals 1 egg in recipes.
our times.
Place the egg whites in a large bowl
pproximately 1/2 of the egg yolk and the water. Mix
arge bowl.
To form egg rolls: Place the wrapper on
Combine all ingredients and mix well.
Use 1/4 cup of mixture in place of 1 egg.
Yield:
1/2 cup.
Per serving (1/4 cup): calories, 100; fat, 6 g; sodium, 0; cholesterol, 0. Use 1/4 cup to replace each whole egg in most recipes.
In recipes calling for up to 2 egg yolks, use 1/4 cup per yolk.
Once made, refrigerate and use in 7 days.
illing suggestion available under Chinese recipes here on Zaar.
You
ampantscotland.com, most pie crust recipes are made with half lard
pproximately 1/2 of the egg yolk and the water. Mix
Preheat oven to 425\u00b0F. Lightly grease 2 baking sheets and line with parchment paper. For the filling, combine beef, vegetables, breadcrumbs, cheese, egg and parsley. Season to taste and mix well.
To assemble, cut pastry sheets in half lengthwise. Arrange 1/6 of filling on each pastry strip. Roll to enclose. Cut each roll into 6 pieces. Place seam-side down on baking sheet. Brush lightly with milk. Bake 20-25 mins, until pastry is puffed and golden. Serve with tomato sauce.
In medium bowl, combine tuna, anchovies, green pepper, pimento, egg and 2 tablespoons Russian dressing.
Mix well and set aside.
In small bowl, mix remaining Russian dressing with cognac and set aside.
In hot butter in a chafing dish or larger pan, saute bread until well browned and butter is absorbed.
In same pan, spread tuna mixture over bread.
Cover with Russian dressing mixture.
Sprinkle 1/2 teaspoon Worcestershire sauce over each. Heat over low heat for 5 to 10 minutes or until very hot.
Serve immediately.
beat together the milk and egg with fork until well mixed
Unroll dough on a lightly floured surface; press seams together to form a 12 x 4-inch rectangle.
Sprinkle and gently press minced dill weed onto top of cream cheese.
Place cream cheese, dill weed side down, in center of dough.
Bring up sides of dough snugly around cheese, pinching to seal.
Place seam side down on a lightly greased baking sheet.
Brush with egg yolk.
Bake at 350\u00b0 for 20 to 22 minutes.
Garnish, if desired.
Serve warm with crackers.
Yields 16 appetizer servings.
Shred or cream English cheese or Philadelphia creamed cheese. Mix it well with these ingredients:
onion, green pepper, olives, sour pickles, pimento, egg, cracker crumbs, salad dressing and salt.
Form into a roll; wrap in a wax paper.
Chill overnight. Place roll on lettuce leaves on appetizer tray with crackers. Garnish with stuffed olives.
Preheat oven to 375\u00b0.
Wash mushrooms; carefully remove stems. Place, button side down, in shallow baking dish; brush with oil. Combine crabmeat, egg, mayonnaise, onion and lemon juice to make filling.
Mix together melted butter and bread crumbs.
Stuff each mushroom with filling and top with buttered bread crumbs.
Bake for 15 minutes.
In a medium mixing bowl, combine all ingredients.
Stir with fork or wire whisk until thoroughly combined.
Store in refrigerator up to 1 week.
Or freeze in 1 egg portions.
In recipes, use 1/4 cup egg substitute for each whole egg required. Makes 1 cup.
Mix all ingredients and pour in a greased pie plate (use a bigger pan and make thinner for an appetizer).
Bake at 400\u00b0 for 35 minutes.
Beat the whole egg and yolks together until light and fluffy. Add salt and water.
Work in flour.
Roll out on floured board with rolling pin until thin.
Cut into squares and roll into logs. Cut logs in thin slices and separate noodles and lie out to dry. Then dry noodles can be frozen or used in favorite recipes.
f hot dogs.
Whisk egg and water together in a
luffy. Then beat in the egg yolks and vanilla. Slowly mix