355 liquid egg whites Recipes

cream cheese, softened, jalapenos, chopped, egg roll wraps or 1 lb wonton skins, oil (for frying ), water , small amount, mixed with, flour, green bell peppers, minced, diced canned jalapeno peppers, distilled white vinegar, white sugar, cayenne pepper, liquid pectin

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

ground black pepper, ground white pepper, ground cayenne pepper, ground paprika, ground dried thyme, egg whites, worcestershire sauce, hot pepper sauce (such as tabasco), liquid smoke flavoring (optional), pecan halves

sirloin or 1 lb round steak, cut into thin strips, butter or 1 tbsp olive oil, onion, minced, sliced mushrooms (if using canned, drain all liquid off ), white wine (i use rhine wine), dijon-style mustard, ground nutmeg (i prefer fresh ground ), light sour cream (tillamook brand seems to hold it s texture best), sea salt, white pepper, egg noodles (cooked per package instructions), chopped fresh parsley (to garnish )

water, granulated sugar, active dry yeast, granulated sugar, salt, cooking oil, boiling water, egg, white bread flour, coconut flakes, granulated sugar, hard margarine or butter, melted, egg yolk, egg, water, liquid honey, water

cream (liquid ), fresh strawberries (you may also use other berries if you prefer), egg white, salt, white sugar or 3 tbsp of splenda or other sugar substitute

all-purpose flour, rolled oats (or quick oats), brown sugar, white sugar, chopped nuts (optional), dry baking chocolate (hershey s or nestle s), baking powder, baking soda, nutmeg, salt, olive oil, egg whites, liquid non-dairy coffee creamer (vanilla-nut flavored coffeemate is great!), vanilla

german chocolate cake mix with pudding, liquid egg substitute or 8 egg whites, coconut extract, pina colada nonalcoholic drink mix (non-alcoholic), shredded coconut

pizza dough (either homemade, ready to form or purchased,raw), ricotta cheese (if it s liquidy, drain til it s dry), diced pepperoni (i used a stick and diced it), ham steak, diced, fresh mozzarella , shredded, fresh mushrooms, diced (give these a real quick saute to render the liquid, then drain well.), fresh italian herbs, garlic, minced, egg or white, beaten and mixed with a tsp or so of water, marinara or pizza sauce for dipping, fresh grated parmesan , optional

quaker oats, nonfat milk, mashed very ripe banana (about 3 medium), liquid egg substitute or 4 egg whites, lightly beaten, vegetable oil, all-purpose flour, granulated sugar (or heat-stable sugar substitute equal to 1/4 cup sugar), baking powder, ground cinnamon, baking soda, salt (optional), ground nutmeg

all-purpose flour, salt, cold butter, , cubed, eggs, white vinegar, cold water, hazelnuts, blanched almond, pine nuts, chopped candied peel, grated orange rind, grated fresh lemon rind, ground cinnamon, white pepper, ground coriander, ground nutmeg, liquid honey, butter, softened, eggs, beaten

mashed potatoes , packed, egg whites, cornstarch, minced water chestnuts, fresh, salt, msg, black sesame seeds or 2 tbsp white sesame seeds, oil, distilled white vinegar, dry sherry, braggs liquid aminos or 2 tbsp soy sauce, catsup, water, sugar, cornstarch

fresh whole poblano peppers or 8 oz canned mild whole green chilies, yellow sweet corn (i used frozen but fresh from the cob would be excellent), cilantro, chopped, chopped scallion, reduced-fat cheddar cheese or 4 oz reduced-fat monterey jack cheese, shredded, extra virgin olive oil, yellow onion, diced, garlic cloves, minced, ground turkey, ground cumin, dried oregano, evaporated skim milk, xanthan gum (optional), extra large egg whites , plus, liquid lecithin or 4 whole eggs or 1 cup egg substitute, cornflour (masa harina), cayenne pepper, salt , to taste, pepper , to taste

zucchini, sliced, sourdough bread, crusty 1/2-inch slices, brie cheese, cut in 1/4-inch cubes, tomatoes , 1/4-inch slices, grape tomatoes, halved, fat-free liquid egg product (egg beaters of whites), fat-free evaporated milk, onion, finely chopped, dill, fresh snipped

recipegirl.com, cake, liquid margarita mix (a little over a cup), tequila (a little less than 1/3 cup), grand marnier ( i used 1 1/2 oz about 45 millilitres), white cake mix, egg whites, vegetable oil, lime zest (i used 2 tbs,chopped fine), lime buttercream icing, unsalted butter, at room temperature, powdered sugar, fresh lime juice, salt, grated lime zest, green food coloring, if desired ( i used gel color ), lime slices for garnish , if desired, grand marnier (my addition)

sugar, nonfat milk (skim), fat-free liquid egg product or 8 egg whites, salt, vanilla, raspberries or 2 cups blackberries or 2 cups blueberries or 2 cups sliced strawberries

zucchini, ends removed , sliced lengthwise, portabella mushroom, sliced into strips, eggplant, ends removed , sliced lengthwise, canned crushed tomatoes, garlic powder, onion powder, honey (optional), frozen chopped spinach, thawed , thoroughly drained and patted dry, fat-free liquid egg substitute (or 1 egg white), fat-free ricotta cheese, chopped fresh basil, salt, ground nutmeg, ground-beef-style soy crumbles, thawed from frozen, shredded part-skim mozzarella cheese, reduced-fat parmesan cheese, grated

meaty shanks , sawed into 1-inch pieces, onions, chopped coarse, carrot, chopped coarse, ribs of celery, chopped coarse, salt, a 7-lb chicken , halved lengthwise and the giblets (excluding the liver) chopped, chives, cut into 2-inch pieces, for garnish, cool liquid stock, fat removed, crushed shells of 4 large eggs, egg whites, beaten lightly, scallions, chopped, all-purpose flour, chicken or beef broth, eggs, unsalted butter, melted and cooled, salt, minced fresh parsley leaves or a mixture of other minced fresh herbs, such as chives, coriander, or tarragon, melted unsalted butter for brushing the pan