|by Presbyterian Ladies Aid|
Excerpt from preface: There can never be too many helps for those who, three times a day, must meet and answer the imperative question, What shall...
1 - 10 of 307 for what to use in place of egg
Boil the eggs for 3-5 minutes ... minutes before using. In a large bowl, ... milk and butter to the flour mixture; ... a large bowl, place the dough in ... two long pieces of dough, form a ... ring together and use your fingers to ... C, 16IU Vitamin D.
In a small saucepan, ... until butter begins to melt and mixture ... In the bowl of an electric mixer, ... mixture and 3 eggs (set aside 1 ... enables you to use less flour and ... with plastic wrap. Place in a warm ... whipped butter for spreading.
Preheat oven to 375°F. Boil, cool, and peel eggs, then coarsely ... chunks, removing crusts. Place in a blender and ... a final layer of crumbs on top. ... crumbs for extra flavor!
Simmer the eggs slowly for 20 minutes. Cool in cold water; peel ... the eggs and place in a medium ... white portions intact). To the yolks, add 1 tablespoon of melted butter, 2 ... or at room temperature.
In a frying pan, ... vinegar and salt to a boil. Gently crack two of the eggs into a custard ... size - or use homemade biscuits cut to English muffin size). Place a poached egg ... Hollandaise over the egg.
Remove yolks; mash. Combine with remaining ingredients. Fill egg whites. Top with paprika. Serve chilled.
Some advanced planning ... on bread. Mix egg, milk, dry ... Before baking, spread over the top: Bake at 300 degrees for 1 1/2 hours. Serves 6 to 8 people.
Saute: Add salt and pepper to taste. Drain well, let cool. Lay out egg roll dough. Add 3 tablespoons of sausage mixture to ... spaghetti sauce, or plain.
Pour over bread-cheese and let stand covered in refrigerator overnight. Next ... add 6 slices of bacon (cooked and ... add real bacon chips, or bacon bits.
Bake at 350 degrees until eggs are set and ... brown. These can also be made in custard cups for individual servings. It takes at least 20 minutes to bake.
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