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Results 91 - 100 of 184 for what is my substitute
91. EGG SUBSTITUTE
Combine ingredients in a blender, whirl. Yield is equivalent to 1 egg. Egg substitutes keep 1 week in refrigerator ... Recipe may be multiplied.
Soften gelatin in 2 teaspoons cold water. Add boiling water to dissolve gelatin. Cool to tepid. Beat 1/2 cup ice water and milk together to ...
Combine all ingredients in a ... 1/4 cup equals 1 whole egg. The egg substitute will last for a week in the refrigerator. it also freezes well.
Combine all ingredients in a ... as commercial egg substitute. Use 1/4 cup for ... pan or spray with olive oil. Makes the same as about 7 eggs.
95. EGG SUBSTITUTE
Combine ingredients. Whisk with wire whip. Yield is the equivalent of one egg. ... I use this substitute when baking breads, cookies, and ... very well in pies."
Beat egg whites to soft peaks. Add marshmallow creme and beat until firm. Add salt and vanilla to taste. Keep refrigerated.
In a small bowl, combine all seasonings; mix well and store in a spice shaker with a tight fitting lid. Keep in a cool, dry place.
In a small bowl, blend together the lemon peel and juice, olive oil, garlic, thyme, savory and pepper. Let sit for 30 minutes to blend and ...
99. EGG SUBSTITUTE
Combine ingredients in a blender; ... equivalent of 1 egg. NOTE: Egg substitute keeps 1 week in refrigerate ... frozen. Recipe may be multiplied.
Beat all ingredients together. Will keep in refrigerator for 2 weeks. May freeze. 1/2 cup of mixture equals 1 egg.
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