Not exact matches
Here's the average cost
of a single - family home, the best - selling cholesterol drug Lipitor, a movie theatre - ticket, a dozen
eggs and a gallon
of gasoline in the
largest metropolitan areas
of each
of the ten states
using data from the ACCRA Cost
of Living Index.
Indeed, because
eggs are
large cells that are relatively easy to manipulate, they are one
of the favored cell types
used by biologists to express foreign genes and to test gene function.
Transfer the mixture to
large bowl and,
using an electric mixer, beat the
egg whites and cream
of tartar in
large bowl until soft peaks form.
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle
of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2
large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale
use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk
of choice (we
use oat milk or almond milk) 2
eggs 150 g / 1 block feta cheese, crumbled
In a
large bowl, combine the cream cheese, yogurt, 1/3 cup
of sugar, cocoa powder and
egg and mix together
using an electric mixer until smooth and well combined.
I
used 4 smaller
eggs instead
of 3
large ones.
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.
Cake: Nonstick cooking spray 4 T. butter, at room temperature 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup Splenda (or just
use a full cup
of sugar) 4
large egg whites 1
large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4 cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4 cup yogurt or sour cream [I
used nonfat yogurt]
Once all the
eggs are added, and the dough is very well beaten, divide into 12 «balls»
of dough (6 on each baking sheet)
using a
large spoon.
Ingredients: 1/2 cup butter 1 cup sugar 1/4 teaspoon salt 1
large egg 1 1/2 teaspoons vanilla extract 1 cup all purpose flour 1/2 teaspoon baking powder 1 cup chocolate chips (I
used 1/2 a cup
of milk chocolate drops and 1/2 a cup white chocolate drops).
If you are not vegan, you may
use one
large egg (at room temperature) in place
of the aquafaba.
There were a couple
of mixed reviews, so with this in mind, I changed up the flour, and
used an extra
large egg — as some
of the reviews said the batter was too thick.
20 ounce can crushed pineapple 1/3 cup coconut rum (or any rum you have on hand) 3/4 cup coconut milk 2 teaspoons vanilla extract 1 1/2 cups all - purpose flour 1 teaspoon baking soda Pinch
of salt 1/2 cup unsalted butter, room temperature 2/3 cup sugar 3
large eggs 1 cup sweetened shredded baker's coconut (if
using unsweetened, increase the sugar by 1/4 cup)
Using a
large bowl, preferably the top
of a double boiler, mix
eggs, sugar, corn syrup ans salt until combined.
Delicious, though I can't help fiddling a bit, hope you don't mind - to make it more plant - based, I
used the maple syrup, a chia seed
egg replacer and a
large Tbls
of applesauce instead
of oil - some raisins and dried cranberries for the choc.
1 cup
of steamed cauliflower + broccoli 1/2 cup grated cheddar 1
large egg 1 tsp rosemary 1 tsp thyme 1/4 cup pea protein powder (I also
used ours!)
2
large eggs 1/2 cup oil (I
use a mild flavored olive oil) 1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk
of your choice (I
used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen)
To make regular cornbread or cornbread muffins
using the Homemade Cornbread Mix, add 2 cups
of the mix, 1/2 stick (1/4 cup) melted butter, 1 cup 1 % milk, 2 beaten
eggs and 1/4 cup honey to a
large mixing bowl and whisk to combine.
Also
used 4
eggs instead
of 5 because mine were soooooooo
large and instead
of a food processor I just
used a bowl and a wooden spoon.
(I
used 1.5 cups
of whole almonds, 2 tablespoons coconut flour, 1/4 cup
of whole flaxseeds, 1/4 teaspoon salt, 1.5 teaspoons baking soda, 5
large eggs, 1/4 cup coconut oil, 2 packets
of stevia, and 1 tablespoon
of apple cider vinegar in the Magic Loaf Pan.)
In terms
of the puddles, I would recommend
using large, rather than extra-
large eggs and being careful when measuring your ingredients.
:D Milky Way and chocolate chip cookies slightly adapted from the oh, so delicious A Passion for Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2
large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch
of salt 100g dark chocolate, chopped — I
used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2
large eggs 2
large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest
of 1
large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or
use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
11 tablespoons unsalted butter 1 1/4 cups white granulated sugar 3/4 cup cocoa powder 1 teaspoon vanilla extract hefty pinch
of salt 2
large eggs 1/3 cup unbleached all purpose flour heaping cup
of garbage mix - ins (I
used 4 nutty bars that I sliced.
I also
used two small free range
eggs instead
of one
large.
2 cups blanched almond flour — I
use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1
large farm fresh brown
egg (or
egg replacement
of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
In a
large bowl,
using the same mixer beaters, beat the
egg yolks on medium speed with the remaining 2 Tablespoons
of sugar until the mixture is light and creamy.
Rather than saying a «
large»
egg, I always refer to
eggs by weight, as measured out
of the shell, to accommodate readers who are
using nonstandard
eggs (maybe from backyard chickens).
Pour 1 1/2 cups
of the condensed milk mixture into the
large bowl
of whipped
egg whites and
use a rubber spatula to gently fold the mixture together.
Use approximately one tablespoon
of chia seeds (ground) + 3 tablespoon water to replace one
large egg in your baked goods (read more here for other vegan
egg substitutes).
Using a slotted spoon, remove hard boiled
eggs and place in a
large bowl
of ice water.
What's in it: For the french toast --- 1/2
large loaf
of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4
large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I
used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the
large holes
of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1
large yellow onion, finely diced 4
large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1
large lemon 1
large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I
used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such as sunflower
Chock - full
of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1
large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I
used chips with 70 % cocoa solids Position a rack in the middle
of the oven and preheat to 180 °C / 350 °F.
So what do you get when you were supposed to
use one
large egg instead
of two?
As I was
using duck
eggs which are quite
large, I added a little bit
of extra chocolate too.
It'll depend on what kind
of milk, oil,
eggs and peanut butter you
use (I
used 1 % milk, vegetable oil, extra
large eggs, and I believe Skippy PB) and they came out to 206 calories per muffin.
Also, instead
of 4 extra
large eggs, I
used 5
large eggs.
1
large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (
use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch
of sugar 3 tablespoons extra-virgin olive oil, divided 4 cups mesclun (mixed baby salad greens — about 2 ounces)
1/2 a
large 500g pot
of Total 2 % yogurt 1/2 cup
egg whites 1/4 cup coconut flour 1/4 cup unflavored whey (again, I
used Tera's organic whey — nomm) 1/4 cup millet flakes (subbable with quinoa flakes) 4 brazil nuts 1 tablespoon stevia 1 tablespoon vanilla essence 2 small grated carrots (added after blending the above)
* 2 tablespoons organic butter * 1 tablespoon olive oil * 1 fennel bulb, trimmed and sliced * 3 - 4
large mushrooms, sliced * 2 cups defrosted slow roasted tomatoes or chopped tomatoes * 1
large handful
of herbs, chopped (if not
using slow roasted tomatoes) * 6
eggs, preferably organic and free - range * 2 tablespoons ricotta cheese - optional * Coarse sea salt and freshly ground pepper
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1
large egg splash
of vanilla extract cinnamon sugar, for sprinkling (I
used a blend in a grinder, but you can easily combine sugar & cinnamon)
salt and pepper to taste 1
large handful
of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels (personal preference - next time I will chop these) 3/4 cup freshly grated Parmesan 1/2 cup cubed feta 2 teaspoons whole - grain mustard (I was out and
used creamy dijon) 2
large eggs, lightly beaten 3/4 cup milk 2 cups unbleached all - purpose flour 4 teaspoons aluminum free baking powder 1 teaspoon fine - grain sea salt
* 1 cup organic, full - fat coconut milk (I like Native Forest brand): please see directions for how to properly
use the coconut milk in this recipe * 2 tablespoons unrefined sugar (I
used Madhava blonde coconut sugar) * pinch
of fine sea salt * 1 heaping cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1
large egg, preferably organic / free range, beaten * coarse sea salt or smoked sea salt - optional (I
used large flake smoked sea salt)
Ingredients 2
eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves
of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I
used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes, sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear
of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4
large leaves
of fresh basil, chiffonaded
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2 cup firmly packed light brown sugar 1
large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts
of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit
of your choice can be
used as an alternative)
i learned: one
egg (medium to
large), 100g flour (you could go adventurous here and
use spelt flour — a native grain to the swabian alb, true spaetzle domain) and a small amount
of lukewarm water (which you add at the very end, to see how much you actually need — not more than 125 ml on 4
eggs, so maybe... 1/4 cup per
egg?)
A few
of these
use eggs, which some vegetarians might not be OK with, but the others don't, and would appeal to a
larger base.
A slice
of good - quality white bread (
used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1
egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I
used ground nutmeg) Salt Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4
large Italian bread slices) Vegetable oil
If you don't have
large eggs but have some
egg whites sitting in your fridge,
use 3 medium sized
eggs and a few tablespoons
of egg white for this cake and it will turn out marvellously good too.