Make cake batter as directed on box, using water,
oil and egg whites.
Mix the maple syrup, coarse sea salt, coconut
oil and egg whites.
Make cake mix as directed on box for cupcakes, using water,
oil and egg whites and adding almond extract and vanilla.
My original recipe called for
oil and egg whites, I found using the whole eggs and eliminating the oil worked out much better.
Not exact matches
The Peanut Butter bar, for example, contains only five ingredients: dates,
egg whites, peanuts, peanut
oil,
and sea salt.
4 tomatoes, roasted
and peeled
and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded,
and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten
egg whites 1 1/2 cups corn
oil
Dredge the stuffed chiles in the flour, dip them into the
egg whites and then deep fry them in the
oil for 2 minutes per side, or until golden brown.
In a non-stick skillet, heat
oil over medium - high heat
and fry
egg until the
whites are set, about 3 to 4 minutes.
5 large
eggs 1 cup
egg whites 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 2 tablespoons chopped oregano 2 tablespoons olive
oil, divided 8 ounces turkey sausage, removed from the casing
and crumbled 1 pound (about 4) red potatoes, sliced thin 3 cups chopped kale 3/4 cup cherry tomatoes, halved 1 clove garlic, crushed Salt
and pepper to taste
I started with 1/2 cup of pumpkin, two
egg whites, one
egg,
and a splash or two more than a tablespoon of canola
oil.
We tried all sorts of different techniques like, adding
oil instead of butter, sifted flour or regular flour,
egg whites beaten to stiff peaks, an extra
egg yolk, whisking versus stirring, baking powder, both baking powder
and baking soda
and bla bla bla.
Gradually add almond extract, bitter almond
oil,
and beaten
egg whites to the almond paste mixture.
Ingredients: 1/2 tbsp olive
oil 1 small onion (chopped) 1 clove garlic (chopped) 1/2 jalapeno pepper (seeded
and chopped) 3/4 cup kale (chopped) 1/4 cup quinoa (cooked) 3
egg whites, 1
egg (separated) 1/4 avocado
Ingredients: 2 tsp olive
oil 1 cup fresh spinach 1 clove garlic, chopped 1/3 onion, chopped 6 orange cherry tomatoes, diced 2 tbsp corn 1/4 avocado, chopped 5
egg whites 1/4 cup shredded cheese (I used a Mexican blend) 2 tbsp grated parmasean cheese salt
and pepper, to taste
With a hand or stand mixer, combine the cake mix, pineapple juice,
oil,
and egg whites.
Korena says:
Egg whites and meringues can be temperamental — if there is even a trace of oil, fat, or egg yolk in the bowl or on the beater, it can prevent the egg whites from whipping to a stiff pea
Egg whites and meringues can be temperamental — if there is even a trace of
oil, fat, or
egg yolk in the bowl or on the beater, it can prevent the egg whites from whipping to a stiff pea
egg yolk in the bowl or on the beater, it can prevent the
egg whites from whipping to a stiff pea
egg whites from whipping to a stiff peaks.
In medium bowl, whisk together yogurt,
egg,
egg whites, sugar,
and remaining 1/4 c
oil.
, protein powder, pumpkin puree, dark chocolate almond milk,
egg whites, olive
oil and honey.
Frittata: 1 tablespoon of Cabot Unsalted Butter 1 tablespoon olive
oil 3 cups seasonal vegetables such as summer squash, zucchini
and tomatoes or asparagus, mushrooms
and spring onions, chopped 1 teaspoon kosher salt, divided 2 tablespoons water 6 whole
eggs plus 2
egg whites 1/4 teaspoon freshly ground black pepper
In a medium - sized bowl, add the pumpkin puree, almond milk, olive
oil,
egg whites and honey,
and whisk until well combined.
In large bowl, beat cake mix, water,
oil, brandy
and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.
Cake: 2 2/3 cup all - purpose flour 1/3 cup cornstarch 2 cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, melted
and cooled slightly 1/4 cup neutral - flavored
oil (I like canola) 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2 cups milk (not skim or fat - free) 1/2 cup full - fat sour cream 4 large
egg whites, room temperature
In a separate bowl, whisk together the butter or coconut
oil,
egg whites,
and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, add
egg whites, champagne, cake mix,
and oil.
vegetable
oil 1/3 cup water 4
egg whites 1 cup fresh cream, whipped Method Sift together the flour, baking powder, salt,
and matcha.
* 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)
This cake uses only
egg whites, with no
oil or butter, with 2 teaspoons of water
and uses cake flour for a lighter texture.
I made these at our Thanksgiving party
and made some variations: I put in 2
egg whites, used 1/4 cup coconut
oil and only 3 TBSP of agave, I also added an extra TBSP of vanilla:)
Gluten - Free Oregano Garlic Pizza Dough (Makes 1 large 16 inch pizza) 1/4 cup Garbanzo Fava Flour 3/4 cups white rice flour 1/2 cup tapioca flour 1 1/2 teaspoons xanthan gum 3/4 teaspoons sea salt 1 teaspoon oregano 1 1/2 teaspoon garlic powder 3/4 cups lukewarm water 1 1/2 teaspoons Saf - Instant yeast 2
egg whites slightly beaten 1/2 teaspoon vinegar 1 - tablespoon cane juice crystals 1 tablespoon
oil Add sugar
and yeast to lukewarm water
and set aside in a warm place to foam (approximately 5 minutes).
Besides the expected roasted nuts, the original PB
and the almond butter each contain wheat germ for fiber, flax seed
and oil for omega - 3 fats, cane juice
and honey for sweetness,
and the non-vegan component of
egg whites for protein (10g per 2 Tbsp serving!).
Make sure that your equipment for whipping the
eggs is clean
and free of
oil, which can cause the
egg whites to deflate.
Beat cake mix, water,
oil,
egg whites and coconut extract in a large bowl in low speed for 30 seconds, then on medium speed for 2 minutes.
However, if you are interested in lowering the fat
and calorie content, I can tell you that I have replaced all the
eggs with
egg whites (a 1/2 cup), used fat - free
and lowfat ricotta,
and have reduced the
oil by about half (or to 2 tablespoons),
and that these changes have not affected the flavor at all,
and have changed the consistency only slightly.
In a medium bowl, lightly beat the
egg whites, add brown rice syrup / honey
and coconut
oil.
1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less
and thin with milk 1 tsp baking soda 2
egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup coconut sugar 1/4 cup organic high - oleic, expeller - pressed safflower
oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans
2 pounds red potatoes, scrubbed
and diced 1/4 cup + 1 tablespoon cider vinegar, divided 1/3 cup nonfat Greek yogurt 2 tablespoons reduced fat Vegenaise 1 tablespoon extra virgin olive
oil 1 tablespoon Dijon mustard 1/2 teaspoon sugar 3 hard boiled
egg whites, chopped 1/2 cup finely chopped sweet (Vidalia) onion 1/2 cup diced celery 3 - 4 tablespoons chopped spicy or sweet pickles 2 teaspoons chopped celery leaves 1 tablespoon chopped fresh dill, or more to taste 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives, optional 1 1/2 teaspoons salt, divided Plenty of freshly ground black pepper
I also realized I didn't wait for my
egg whites to get stiff I just mixed in the
oil and then realized I messed up.
Add the
egg whites, orange juice, sugar,
oil and vanilla
and mix very well.
Combine maple syrup, apple cider vinegar, vanilla extract, coconut
oil and egg yolks (set aside the
egg whites) in a separate medium bowl.
ingredients FOR THE CUSTARD: 2 Cups heavy cream 2 Cups whole milk 1 teaspoon Kosher salt 1 vanilla bean (split
and scraped) 12 large
egg yolks 2 cups sugar 1/2 Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned
and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable
oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large
egg yolks 6 large
egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled
and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered sugar
When the
oil is hot, add the
egg whites to the pan
and let them cook, without stirring, until they are completely opaque.
Ingredients 100g oats 75g sukrin almond flour 1 tsp baking powder 1 tsp ground cinnamon 1 tsp ground ginger 1 tbsp
and a pinch chilli flakes 2 tbsp extra virgin olive
oil 2 tbsp twochicks
egg whites 2 tbsp Sweet Freedom fruit syrup 1 tsp vanilla extract 1 large grated carrot 1 tsp Pip & Nut almond butter
Add
eggs, 4 at a time, to the
oil and fry until
whites have set
and yolks are still runny, about 2 - 3 minutes.
For the Cupcakes: 2 1/2 cups cake flour 1 1/4 cups granulated sugar 1 Tbsp baking powder 1 tsp kosher or sea salt 2 Tbsp matcha powder 1 cup milk or half -
and - half 2 large
eggs, at room temperature 1/2 cup vegetable
oil 1 1/2 tsp lemon extractFor the Frosting: 4 large
egg whites 1 1/4 cup granulated sugar 3 sticks unsalted butter, room temperature 1/4 cup raw honey
1 1/4 lbs ground turkey 1/4 cup
and 1 Tbsp diced green onions, including
whites, divided 1/3 cup panko bread crumbs 1
egg, lightly whisked 1 Tbsp soy sauce 1/4 cup mushrooms, finely diced 1 Tbsp fresh grated ginger * 2 tsp chili garlic sauce salt
and pepper 1 Tbsp vegetable
oil sesame seeds for garnish
In a stand mixer, beat together the coconut
oil, sugar,
eggs,
egg whites and vanilla until well blended, about 2 minutes
In a separate bowl, stir together the
egg whites,
oil and vanilla.
Dip stuffed chiles in
egg whites, coating thoroughly,
and place them in a single layer in the hot
oil.
Mix toasted coconut,
egg whites,
oil, sugar,
and salt with a rubber spatula in a large bowl until combined
and the consistency of a stiff paste.
In a medium bowl, whisk together the
eggs,
egg whites, buttermilk, granulated sugar,
oil and lemon zest.