These baked
egg cups do that and more.
Not exact matches
Roughly 1/2
cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3
cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4
eggs or 1/2 block of firm tofu chopped Left over grains (optional)
These were beautiful however I used white self raising flour instead and I also
did 2
cups flour, 2
eggs, almost a
cup of milk and a dollop extra sunflower oil (which I also used in the recipe instead of canola as I didn't have any).
What you need to
do is add half a
cup of buttermilk (instead of one
egg) and follow the same directions as you
did for baking regular cakes.
Mine didn't work, one fresh
egg from my chickens and a
cup of oil.
If you want to skip the
eggs then use 3/4
cup of thick yogurt for the same, as I
did and it came out well.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry white wine -6 tablespoons butter -1 / 3
cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3
cup crème fraîche -2 large
egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add
egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Use 1/4
cup of tofu for 1
egg, but be sure to purée the tofu in a food processor or blender so that you don't end up with gross chunks.
2
cups all - purpose flour 1 tablespoon pumpkin - pie spice - I didn't have any, so I used this recipe to make a substitute 1 teaspoon baking soda 3/4 teaspoon salt 1
cup (2 sticks) unsalted butter, room temperature 1 1/4
cups sugar 1 large
egg 2 teaspoons vanilla extract 1
cup canned pumpkin puree 1 package (12 ounces) white chocolate chips
ingredients: 1
cup heavy cream 1/4
cup half and half 1/4
cup low - fat milk (I had 1 %; if you drink whole, use 1/2
cup and leave out the half and half) 1/3
cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3
egg yolks scrapings of a vanilla bean
I don't have the best luck with breaking
eggs so I broke each one separately in a measuring
cup and then poured it on top.
1 package white cake mix 1 3 oz package blackberry gelatin 1
cup of pureed blackberries, strained if you don't want seeds in your cake 4
eggs, room temperature 1
cup vegetable oil 1/2
cup milk
I make one with a
cup of mashed sweet potato, coconut flour,
eggs, baking soda, salt, milk (I use oat milk) I also added
done herbs and olive oil
I would love to find a way to
do without
eggs so I will try a banana, 1
cup applesauce and chia seed and see if that works as I'm sensitive to
eggs.
Pancakes, low sodium turkey bacon,
eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade, brown rice and broccoli Friday: Pizza Saturday: I don't cook on Saturday so leftovers or we will order from somewhere Sunday: Cranberry Pork Ribs (made a few edits to this recipe: no chili sauce and no red wine vinegar, add 1/2
cup low sodium chicken broth and dash of red pepper flakes) with smashed potatoes and a veggie
You may know this magic peanut butter cookie dough formula, but in case you don't, here it is: 1 1/2
cups peanut butter, 1
cup sugar and 1
egg.
I used fresh mango pulp, fat free half and half instead of heavy cream, 2/3
cup whole milk with 1/3
cup nonfat powdered milk added, 2 whole
eggs, and I didn't sieve it.
1/2
cup olive oil, or coconut oil 2 organic
eggs 1/2
cup strong brewed coffee 1/2
cup unrefined sugar (you can
do 3/4
cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1
cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate chips
My little guy had so much fun filling up the muffin
cups with all the ingredients (I
did pour the
egg mixture but he
did everything else — including helping me whisk the
eggs).
2oz cream cheese 2oz grated parmesan cheese 1
cup raw broccoli 1
egg 1 Tbsp coconut flour (you could use almond flour or other flour, but I'd at least double the amount since it won't soak up liquid like coconut flour
does) herbs (I added 1/2 tsp pizza seasoning)
And that is easy to
do with perfectly portioned
egg muffin
cups...
Well, I don't know if my broccoli took up more room than her sausage and bacon or what, but once I mixed it up, there was no way I was fitting the potato / broccoli / cheese mixture into the
cups and then cracking an
egg on top.
Made this again and didn't have sweet potato flour so I used 1/4
cup hazelnut flour and 2 heaping spoonfuls of coconut flour and
egg and 8 oz bacon for the crust.
I
did use
eggs and the oat
cups actually puffed up a little bit in the centers.
I didn't have coconut flour so added 1
cup of GF AP flour in place of coconut flour and reduced the
eggs to two.
My subs: 1/4 -1 / 3
cup coconut oil for butter 1 / 8th local honey 2 flax «
eggs» and 1 normal
egg Sprinkle of cloves (didn't have cinnamon) Chocolate chunks chopped up Love able Spoonful of sunflower butter
Do you have any baking powder??? If so, one
egg = 2 tbsp water and 2 tsp baking powder — frothed in a small
cup.
I
did add an
egg and as a final step I dumped in about a
cup of flour to the recipe just so the dough wasn't too mushy.
I was worried if the 3/4
cup egg whites was correct but it seems to be, although I had to use Eggbeaters since I didn't have that many
eggs or liquid
egg white.
For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4
cup almond meal - 1
egg beaten with 1 teaspoon water, for
egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to
do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chill.
Next you need to temper the
eggs, this is
done by slowly drizzling about a
cup of the hot milk mixture into the
eggs, whisking vigorously while you
do it.
I just made this, followed recipe exactly, using apple sauce, added a
cup of pecans and
did use 1
egg (we are not vegan).
Gradually add about 1
cup of the hot milk into the
egg yolk mixture to temper the yolks, whisking constantly so they don't curdle, then whisk in the remainder of the milk in a steady stream.
Ingredients: 2
cups whole, raw, organic milk from grass - fed cows 1
cup organic cream, raw is best, but at least not UHT (ultra-pasteurized) 3
egg yolks from pastured chickens (I don't recommend store - bought
eggs be eaten raw) 2 TBL, or to taste, real maple syrup 2 tsp pure, organic vanilla extract Pinch of cinnamon and nutmeg OR pumpkin pie spice Dash of unrefined sea salt
Pour
egg mixture evenly into muffin
cups, making sure it doesn't run over corners of bread.
If you answer yes,
does that mean the chef will mix a
cup of scrambled
eggs with your shredded beef?
Brioche Crust: (Adapted from Cooking Light) < Nutrition Info > 2 1/4 teaspoons active dry yeast 1/3
cup nonfat milk (any milk would
do here), warmed to 100 - 100 degrees 10 ounces ap flour 5 ounces buckwheat flour (or just
do all ap if you don't have buckwheat) 1/3
cup granulated sugar 1/2 teaspoon salt 4
eggs, beaten 4 tablespoons butter, soft
6
eggs, beaten 1
cup nonfat milk (or any milk / cream would
do) 1 teaspoon salt (or to taste) 1/2 teaspoon ground pepper 2 leeks, washed and sliced (sauté in a bit of olive oil until softened) 6 spears asparagus, sliced into 2 inch pieces 2 full leaves rainbow chard, sliced Crumbled feta cheese for topping
Maybe 1/4
cup??? If you don't mind raw
eggs, then try the filling before you cook it and add more sweetener if desired.
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1
cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2
cups chopped tomatoes (I used San Marzanos but any tomatoes will
do) * 1
cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1
cup chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6
eggs or 12
egg whites * 1/2
cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)
i have been known to eat both oatmeal and
eggs out of a to - go
cup as i drive to the gym at 5:15 am... (don't judge me!)
Note — so you don't have an
egg - splosion, it is less than 1 / 4c of the
egg mixture per
cup.
Also, the recipe makes 10 biscuit
cups and only has 3
eggs, so it doesn't make sense to count a full
egg in each
cup.
Super-Moist Chocolate Cake 2 ounces bittersweet chocolate (
do not exceed 61 % cacao), chopped 1
cup unsweetened Hershey's Special Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4
cups boiling water 2 3/4
cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1
cup sugar 1
cup (packed) dark brown sugar 1 1/3
cups mayonnaise (
do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large
eggs, room temperature 2 teaspoon vanilla extract
2 lbs of ground turkey (I used lean 93 %) 1
cup of cooked quinoa (any color will
do) 1 medium yellow onion, diced very small 6 garlic cloves, minced 1
cup of chopped spinach leaves (I used baby spinach leaves) 1/4 teaspoon of red chili flakes 2 tablespoon of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce 1 tablespoon of Italian Seasoning 1 teaspoon of Oregano Salt and Pepper 1 tablespoon of flaxseed meal 1
egg, beaten
4
egg whites, plus enough warm water to equal 3 3/4
cups (* see picture below)-- if you don't want to use
eggs, then just use 3 3/4
cups water.
If you don't either, use more than 1
cup of grated apple (I found that 1 regular sized apple was more the 1
cup, so use about 1 and 1/2 apples or to taste) and add another
egg.
Ok, I'm not sure what I
did, but I halved the recipe (1
cup brown rice flour, ground fine in my VitaMix, 3/4 cp B's Red Mill» sweet white» sorghum flour, 1.5 cps of tapioca starch, 1 T. chia seed, instead of the Xanthum Gum, 1T yeast, 1/2 T kosher salt, 2
eggs, 1 and 1/3 cp water, 1 / 6 cp oil, 1T honey) and it came out soupy!
5 large
eggs whites 1 teaspoon vanilla extract 3/4
cup whole milk - divided 2 1/2
cups cake flour (* this is a must - don't sub all - purpose flour here) 1 1/2
cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 3/4
cup unsalted butter, softened