ork.
Combine meats, vegetables, egg, sauces, pepper in a large bowl
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.
ndercooked (as in \"blender Bearnaise\" recipes), it will taste raw.
or the homemade mayonnaise, process egg yolks, lemon juice and mustard
he plain mayonnaise, process the egg yolks, lemon and mustard in
he spears, add the flour, egg, wine, lemon zest, onion powder
For egg rolls: Heat 1 tbsp canola
arge bowl.
To form egg rolls: Place the wrapper on
r process cod, prawns and egg until well blended, little chunks
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
ike you would do an egg roll.(The rice paper rounds
Combine the egg yolks, sugar and sweet wine
lour. In third plate, whisk egg and mayonnaise with paprika; whisk
cup melted margarine, 1 egg \"room temperature\", 0.5 teaspoon
uice, mustard, salt, pepper and egg yolk with a whisk. Add
ach wrapper.
Fold up egg rolls, envelope-style.
Tuck
br>While cooling make the Egg-Lemon Sauce; See directions below