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.
lour mixture, then add 3 egg yolks.
Beat with electric
Dissolve yeast in warm water.
Add sugar, salt, egg and shortening.
Beat together.
(Electric mixer may be used.) Add 1/2 of the flour.
Beat well and then knead in the rest of the flour. Place dough in greased bowl; cover and let rise for 1 hour.
Form into rolls, bread, sweet rolls and let rise again.
Bake at 375\u00b0 for 15 to 20 minutes (rolls).
Turn out on counter and brush with melted butter at once.
Sweet rolls may be frosted with confectioners sugar frosting.
/4 cup flour and egg and beat on high 2
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.
peed to medium, add 1 egg, and mix until dough is
illing suggestion available under Chinese recipes here on Zaar.
You
ampantscotland.com, most pie crust recipes are made with half lard
Brush edge of dish with egg. Cover with puff pastry, pinching
Prepare Kraft dinner as directed on package.
Add peas, tomato, salad dressing, celery, onion and seasoning.
Chop fine the eggs; add to dinner mixture.
Mix lightly.
Chill.
Stir in additional salad dressing before serving.
If desired, garnish with remaining egg slices.
Makes 6 to 8 servings.
Prepare macaroni dinner according to package directions. Add peas, tomato, salad dressing, celery, onion and seasonings. Chop five eggs; add to dinner mixture. Mix lightly. Chill.
Stir in additional salad dressing before serving. Garnish with remaining egg, sliced.
Dip Dinner cuts in breading meal and egg; brown in large skillet.
Remove browned cuts and use same skillet for making the sauce.
Add mushrooms to oil in skillet and brown.
Combine sour cream and 2/3 cup liquid from Dinner cuts; add to mushrooms. Blend in garlic powder, broth and Veges.
Simmer for 5 minutes. In a large casserole dish, alternate layers of cuts, sauce and cheese.
Top with additional grated cheese.
Cover and bake in a 375\u00b0 oven for 30 minutes.
n another bowl, combine the egg and remaining 1/2 cup
he yeast mixture): the beaten egg, the sugar, the salt, and
Brush the tops with egg and sprinkle with seeds or
Preheat oven to 350\u00b0F.
Roll dough into a 12x6 inch rectangle. Brush with oil and sprinkle with 2 tsp rosemary. Roll up dough and cut into 8 equal pieces. Roll into balls. Place on a greased baking pan. Cover and set aside to proof for 20 mins. Brush tops with egg wash and sprinkle with remaining rosemary. Bake for 25-30 mins, or until tops are golden brown.
Soften dry yeast in warm water (110\u00b0F).
Combine milk, shortening,sugar,and salt.
Cool to lukewarm.
Add yeast; mix well.
Blend in egg.
Add flour flour and mix until dough is well blended (I use mixer with dough hook).
Place in greased bowl,turning once to grease surface.
Store dough in refrigerator at least 2 hours or until needed. Cover with plastic wrap.
Shape dough on well floured surface.
Let rise in warm place until light, about 1&1/2 hours.
Bake in hot oven 400\u00b0F 15 to 20 minutes.
ach roll. Brush rolls with egg yolk and sprinkle with extra