with Tropical Food's Berry Good.
Combine the two rounds
arge bowl.
To form egg rolls: Place the wrapper on
t needs any more salt, good huh.
Drain this mixture
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
round black pepper is a GOOD thing.
You can prepare
nd set aside.
Mix egg whites until they form stiff
In a skillet over medium heat, saute onion and green pepper in oil. Remove to a medium bowl and set aside.
Brown sausage in skillet; drain and combine with onion mixture.
Add spinach, cheeses, and garlic powder; mix well.
Top each egg roll wrapper with 3 T. of mixture; roll up, following directions on egg roll package.
Heat 3 to 4 inches oil in a deep fryer. Add egg rolls a few at a time, frying until golden. Drain on paper towels. Serve warm with pizza sauce for dipping.
Hard boil the egg; placing the eggs in a
igh heat.
Lay the egg roll wrap on a flat
Slice hard cooked eggs evenly.
Stir together ketchup and Tabasco sauce.
Place slice egg on top of Ritz, add a small dollop of ketchup-Tabasco sauce to top. Garnish with a fresh basil leave, sliced.
Hard-boiled egg method - place the eggs in a pot and cover with cold water by a 1/2-inch. Bring water to a very gentle boil. Turn off the heat, cover, and let sit for exactly (in pot) 12 minutes. After the time has passed place cooked eggs in a bowl of ice, and ice water until ready for use. Peel shell under cold water.
In a bowl, combine cornmeal, salt, pepper and sugar.
In a bowl, mix together the egg and water.
Dip tomatoes slices into egg/water mixture, then both sides into cornmeal mixture.
heat the butter in a pan.
Fry tomato slices until golden, adding more butter if needed.
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.
ll but the one whole egg, saving separated whites for another
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.
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.
luffy. Then beat in the egg yolks and vanilla. Slowly mix
Beat egg whites until foamy.
Add 2 tbsp sugar and continue beating until meringue stands in soft peaks and then set aside.
Heat milk and salt to a full boil, slowly sprinkle in cream of wheat, stirring constantly until mixture thickens.
Beat sugar and egg yolks and very slowly add to hot mixture.
Continue cooking on low heat for 3 minutes longer.
Lastly, fold hot mixture into meringue and add vanilla.
Pour into serving dishes and cool.
Serve with custard sauce or fruit sauce.