Sentences with phrase «eggs in the recipe at»

The consumption of eggs is almost universal, with 86 % of Americans eating or using eggs in recipes at least once a month and more than three in five (61 %) doing so at least weekly.

Plus, you can't taste the greek yogurt or eggs in the recipe at all.

Not exact matches

Hi there, I just wanted to tell you that I was so happy when your recipe popped up in my mailbox this morning... just yesterday I bought a huge pile of regional apples and was wondering how I could turn them into something healthy yet satisfying my craving for a sweat treat, especially because I had no eggs at home.

A couple of things that could contribute to the batter being thicker than expected: - Not letting the flax egg fully set - Not using the exact flour blend in the recipe (I have not tested this with other flours, only the ones in my blend)- Dipping the measuring cup into the flour vs. spooning it into the measuring cup - The flour not being at room temperature (if it's from the fridge or freezer, it will be dryer and will suck up the moisture).

I was looking at your recipe and also at the website with the original, I noticed that you call for 5 egg yolks in the cream and the original calls for 3.

and it usually works when there are, at most, 2 eggs in a recipe (like here).

The Bacon Egg and Sausage Breakfast Cups from Nicole at Daily Dish Recipes popped out at me as something I could make with The Bug, but I wanted to turn it into a vegetarian recipe, so that he could take leftovers to school (his preschool is attached to a Jewish Temple, so in order to ensure that meals being rated together at a table are Kosher — since most of the students are not Jewish and may not know all of the requirements — is to just have everyone bring in vegetarian dishes).

-LSB-...] Thinking that replacing the eggs in the dessert may be problematic, I took some cues from the Maple Pecan Pie recipe posted at The PPK, substituting pureed soft tofu blended with cornstarch for stability.

Scan your way through the internet or the cooking section at the book store and you'll find recipe after recipe for black bean burgers that follows the same basic procedure: Chop your black beans in a food processor along with some aromatics; stir them together with eggs, breadcrumbs, and some more whole or partially chopped beans; form them into patties, and cook.

A few things I can't get enough of right now: cantaloupe (even though I'm the worst at picking out a good one), spinach (scrambled in eggs, blended in smoothies), and farro (surely more recipes coming soon).

Depending on the recipe, eggs can't always be easily substituted but for those recipes in which they can be replaced by an egg replacer, here are three DIY egg replacers that you can make right at home, and most likely with ingredients you already have on hand.

Also, I misread the recipe and instead of putting 4 eggs in the dough and using the 5th for the egg wash, I put all 5 eggs into the dough and used a 6th for the wash, but it didn't seem to matter at all, as the taste and texture was excellent.

Home > recipes > copycat recipes > copycats a to z > P - PF Chang's to Popeye's Ground chicken is simmered in a spicy sauce and served over Asian egg noodles, just like at P.F. Leftover Mashed Potato Pancakes Recipe.

I find it best to make this one at the stage when the egg (s) would be added to the recipe so as to take advantage of the baking soda and vinegar chemistry, rather than making it in advance.

The recipe of unsweetened chocolate, sugar, eggs, butter, and vanilla (topped with whipped cream and chocolate curls) is not French at all — it's adapted from a chocolate ice box pie recipe that Betty Cooper received from a friend's mother, Hilda Larson, in Holdrege, Nebraska.

In my experience with Australian recipes (all during my time in India), they called for at least twice as many eggs as we would usIn my experience with Australian recipes (all during my time in India), they called for at least twice as many eggs as we would usin India), they called for at least twice as many eggs as we would use.

At the moment there's a big focus on clean eating and gluten free, vegan recipes, but I don't want to strictly stick to that now and then regret it in a months time when I make a towering chocolate fudge mountain cake built on a foundation of eggs and whipped cream.

At that time, there were plenty of blog posts about using things like applesauce, mashed bananas, and pumpkin to replace eggs, but generally those only really work in sweet recipes.

My greatest regret in many a recipe comes down to a lack of bacon... — Slice in half and serve as an egg and breakfast meat sandwich — Serve with a big bowl of Texas chili — Serve instead of dinner rolls or biscuits at a big Texas dinner — Cut in half and drizzle with more honey and melty butter

At first, it was difficult to get enough protein first thing in the morning and I was getting tired of leftover cold fish or tuna so I was trying to find egg - free breakfast recipes that could be made ahead of time.

I bought this pastry blender once I started baking in earnest, knowing it would come up in a recipe at some point, but I also bought it out of nostalgia and love for Mama, maker of egg salad, confidante, and champion storyteller.

I was immediately curious about this recipe when I read through it — the mixing technique is one I have never done before — the egg is mixed in at the very end, after the flour and even the oats and raisins!

«Cream Ice,» as it was called, would appear regularly at the table of Charles I during the 17th century, but it wasn't until 1660 that ice cream was made available to the general public, when the Sicilian Procopio introduced a recipe blending milk, cream, butter and eggs at Café Procope, the first café in Paris.

We've got a bunch of gluten - free bread recipes to serve with your scrambled eggs in the morning; for a nut butter or cheese sandwich in the afternoon; for soup dipping at night; or just for simply for any time you feel like a nice slice of toast slathered in butter.

I had a bit of a false start with this recipe after I tried a recipe for baked donuts and they came out looking like mini footballs, but I think the donut recipe was at fault, because since then I've used this egg replacer powder in all sorts of cakes, cookies and brownies and it's worked well every time.

They especially like this recipe with egg mixed in at the end, warm with raisins for breakfast.

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

Note to amber (hope you don't mind, Elana)-- I'm sure Elana will weigh back in, but wanted to note that Ali at the Whole Life Nutrition blog (http://www.glutenfreewholefoods.blogspot.com/) has a lot of great egg - free recipes.

Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wRecipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wrecipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wrecipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).

I must admit, that was my variation from your recipe... I creamed the butter, then added in the sugar until it was light and fluffy, added the eggs one at a time, and then, alternating, added the flour mixture with the milk / vanilla mixture.

The only things I can think of that I didn't differently: used homemade veg broth I had in the freezer (I'm vegetarian though my husband isn't and he thought the soup was great) used mixed dried mushrooms (you can get a large amount from costco for not too much - I keep them on hand for all my dried mushroom needs) did a healthy glug of sherry (more than the recipe) into the mushrooms when they were done sauteeing added spinach at the end to the soup For the dumplings, the only thing I did that was different than what many would do is use an egg from one of my hens - other than that I made them just as other people did but mine were full of flavor and could be eaten plain.

Dear Cate, I'm Clio and I'm from Greece.I really like your blog, very good work.I found the Greece section -LRB-!!!!) and I wanted to give you some info about the avgolemono soup recipe.Here, in Greece, we don't cook this soup plain with just rice, well, I certainly haven't heard it before.We have chicken avgolemono soup which is very popular, and there is a hole range of avgolemono recipes, soups and casserole dishes.Avgolemono is a sauce, which is done at the end and finishes the recipe with eggs (avgo in greek) and lemons.For example, we have «lamp with lettuce avgolemono, meatballs avgolemono soup, zuccnini stuffed with mince avgolemono, an easter soup with liver chopped and fresh onions, very traditional, we also have dolmades, this is turkish dish, it is like little parcels made by cabbage leaves that you steam a little and then are filled with mince, rice and herbs, and avgolemono.And many others.

Then I decided to just make it into a custard by putting it all in a saucepan for a while, didn't look at custard recipes — although I'm sure they require more eggs too — and just ended up with a bowl of banana - flax goop.

However, in the spirit of full disclosure, I was a little distracted when preparing this recipe and put all of the eggs in the mixture at the same time!

So the Epi test kitchen made three cakes, based on a recipe available at the Duke's Mayonnaise website: unlike some mayonnaise cakes, in which the mayo stands in for the fat, here it stands in for the eggs, too, resulting in a completely vegan cake.

Even though it's doing things in reverse order, you might wish to add the coconut flour first and then the eggs, one at a time, to see how many you really need for this recipe.

Just in case Kaylee doesn't see this before you make it, I'm going to guess at two eggs, and maybe reduce the amount of soy or almond milk to about 2 or 3 tablespoons - usually when I'm veganizing a recipe I swap 1 tablespoon of flax + 2 or 3 tablespoons of liquid for each egg, so this would be the inverse of that.

There are so few ingredients, and in my experience an egg substitute only works if there are, at most, 2 eggs in the regular recipe.

It takes a bit of time, but as the recipe indicates, add the oil in the finest thinest stream so you ensure an nicely blended emulsion and make sure those eggs are at room temperature.

* 1 1/4 cups plus 1 teaspoon sugar (I used turbinado sugar) * Finely grated zest of 1 lemon * 2 cups fresh blueberries (I used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose Flour (recipe in the book and here) * 1 tablespoon baking powder * 1 teaspoon salt * 2 large eggs, at room temperature * 1/2 cup canola oil (I used melted coconut oil instead) * 1 cup Homemade Cashew or Almond Milk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla extract

With each recipe featuring at least two of these ten everyday superfoods — avocado, cauliflower, quinoa, spinach, sweet potatoes, eggs, almonds, citrus fruit, olive oil and lentils — you can gaurantee that your family is getting a healthy meal — and one that you don't have to spend hours in the kitchen making!

We consulted the perfectionists at Thomas Keller's Per Se in New York, where chef de cuisine Eli Kaimeh gave us his number - one piece of advice (and recipe) for the perfect poached egg: Start with a fresh egg.

At Ubuntu Restaurant and Yoga Sudio in Napa, Calif., one of chef Jeremy Fox's favorite challenges as a classically trained chef is coming up with recipes that steer clear of dairy and eggs so that 80 percent of the menu is vegan - friendly.

I don't often make falafel at home, but this green falafel bowl (vegan version with «flax» eggs that Heidi describes in the recipe head notes) is high on my to - cook list.

I encourage you to use this recipe as an occasion to invest in a jar of Primal Kitchen mayonnaise (I scored a jar at my local San Francisco co-op, but it is most readily available online), or make your own mayonnaise at home, using avocado / macadamia oil and pastured eggs.

Their recipe has you mix dry ingredients in a plastic lidded container, add the eggs, then add the other liquid 1/3 at a time.

We're blown away at at how simple and delicious this eggs in tomato sauce recipe can be, we can't help it but scream it out loud.

Now as this was T's first go at anything baking related (she didn't manage it though as fell asleep in her high chair before she got the dough) I decided it was best to use an egg free recipe for the cookies which meant when (notice I don't even attempt to say if) she ate it I wouldn't have a problem.

When you look at any decent bodybuilder's diet, you will notice lots of egg whites included in lots of recipes.

Now I did this recipe with no gelatin, added 1 egg, and creamed the butter, sugar, and maple syrup in a kitchen aid mixer like a traditional CCC recipe, substituted BP for the BS, plus added 1 1/2 T more of each flours to make up for the added moisture from the egg, turned out good, a little more cakey and no grittiness at all.