11 - 20 of 51 for egg substitute custard

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Beat eggs with milk; mix ... lattice top crust on if desired. Bake until nicely brown and firm in 400 degree oven for about 50-60 minutes. Serve slightly warm.

Heat oven to 450 degrees. Combine all the ingredients above, except the pastry shell, and blend thoroughly. Pour the mixture into pastry shell. Bake ...

In a medium ... gelatin, sugar, whole eggs, egg yolk ... boil. Stir in vanilla. Remove from heat and stir. Stir in drained pineapple, cool and refrigerate.

Wash and thoroughly ... large bowl beat eggs and yolks lightly, ... top of the custard just to wet ... inserted into the middle of the custard comes out clean.

Coat bottom and sides of 9-inch pie pan with nonstick cooking spray. Spread crushed crackers evenly across pan bottom. In medium bowl, combine next 7 ...

Put sliced apples ... 15 minutes. Reduce heat to 325 degrees and bake 35 minutes longer or until custard is set and apples are tender. Serve warm or cold.

Put sliced apples ... 15 minutes. Reduce heat to 325 degrees and bake 35 minutes longer or until custard is set and apples are tender. Serve warm or cold.

Add flour and sugar to well beaten eggs. Slice enough ... at 450 degrees and about 30-40 minutes at 350 degrees until custard is set and slightly brown.

Preheat oven to 300 degrees. Combine eggs, sugar substitute, salt and ... dish or 4 custard cups. Place dish ... nutmeg. 81 calories per serving. Serves 4.

Blend together all ... 1/2 fat. Calories: 66 C P F; 100g = 6-3-1. Low sodium (3 to 4 gm Na) : OK. Low cholesterol: substitute 1/4 cup Eggbeaters for egg.

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