|Cajun (Cooking Classics)|
|by Lorenz Books|
This wonderful series is a passport to the great culinary traditions from across the globe.
1 - 10 of about 970 for egg beaters
Saute in skillet: Saute vegetables and ham together (2 minutes). Add 1 carton Egg Beaters; cook (2 minutes). Serves 2 people.
Combine Egg Beaters, pudding, sugar ... in blender and mix well. Add vanilla. Put in container and add enough milk to fill. Taste for sweetness. Freeze.
In large nonstick skillet, pour EGG BEATERS. Cover tightly; ... serving: 238 calories, 127 mg sodium, 0 mg cholesterol, 8 gm total fat, 1 gm. saturated fat.
Remove crust from ... with cheese. Mix Egg Beaters, egg white, ... before baking. Bake for 45 minutes at 350 degrees or until firm. Low fat. Low cholesterol.
Defrost eggs. Add salt ... and store in freezer. To cook: Put noodles in rapidly boiling salted water and cook twenty minutes. Instead of water use broth.
Add oil and ... milk and 1 egg white and mix ... thoroughly. 1/4 cup of Egg Beaters equals 1 egg. May be used in any recipe without adding any cholesterol.
Whisk together until ... refrigerator. May be used in baking recipes - 1/4 cup equals 1 egg. Very good. ... for French toast or omelets. No cholesterol.
Beat together. 1/2 cup equals 2 eggs.
Beat all ingredients together. Will keep in refrigerator for 2 weeks. May freeze. 1/2 cup of mixture equals 1 egg.
Mix together in blender: Beat vigorously until thoroughly mixed. Makes about three cups of Egg Beaters. Can be frozen until ready to use.
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