|Professional Cooking, 3rd Edition|
|by Wayne Gisslen|
Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions.
91 - 100 of 1,980 for desserts one egg
Mix first 4 ... remaining ingredients. Whip egg whites partially; add ... and spread on top of crumb crust. Sprinkle remaining crumbs on top and freeze.
Quarter and sugar ... powdered sugar and one yolk at a ... into stiffly beaten egg whites. Carefully place ... remaining cookie crumbs on top. Chill overnight.
Whip eggs until foamy. Add ... meringues and put one in bottom of ... top. Decorate with crushed Heath bars. Refrigerate overnight. Cut in squares to serve.
Mix cracker crumbs ... large bowl beat egg whites until soft ... strawberry mixture over crumbs in cake pan. Freeze. Cut into 12 squares to serve. Enjoy!
Blend cottage cheese in blender or food processor until smooth. Add remaining ingredients except 3 tablespoons butter and 5 tablespoons dry crumbs, ...
Mix crust ingredients ... lemon juice and egg yolks together. Stir in whipping cream. Fold in egg whites. Put on top of graham cracker crust. Freeze overnight
Sift dry ingredients and add beaten eggs, juice from ... over top of batter. Bake at 350 degrees for 40 to 45 minutes. Serve warm, top with whipped cream.
Beat above until smooth. Pour into lightly greased 9 x 13 inch pan. Bake at 350 degrees for 25 to 30 minutes or until springs back when touched. ...
Heat oven to ... flour, sugar, butter, eggs and syrup until ... Chocolate Topping over dessert (see below). Cover; ... and mixture is smooth when stirred.
Line a 9x13 inch pan with graham crackers. Set aside. Add a cup of sugar to the melted butter and a 1/2 cup milk. Bring to a boil, then add nuts, ...
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