23 microwave cup egg Recipes

lowfat milk, equal (83289) or splenda, eggs (or 3/4 cup egg substitute), salt, imitation vanilla extract, nutmeg

unsalted butter, unsweetened chocolate, eggs, sugar, all-purpose flour, baking powder, salt, vanilla extract, semisweet chocolate chunks or 1/2 cup semi-sweet chocolate chips

fajita tortillas , softened in microwave for 30 seconds, ham, sliced (15cm diameter), canned pineapple chunk, drained, spring onions, sliced, kraft* light cream cheese spread, softened, eggs, salt and pepper

lasagna noodles, tomato sauce, tomato paste, leaf oregano, basil, salt, garlic, minced, ground beef, cooked & drained (or italian sausages, diced & browned), curd cottage cheese or 2 cups ricotta cheese, egg, parsley, finely chopped, salt, shredded mozzarella cheese, grated parmesan cheese

eggs, sugar, oil, unsweetened applesauce, raw grated zucchini, all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, ground nutmeg, vanilla extract, chopped pecans (optional) or 1 cup walnuts (optional)

cream of mushroom soup, milk, hot cooked rotini pasta or 3 cups egg noodles (2 cups uncooked), tuna in water, drained and flaked, durkee french french-fried onions, divided, frozen peas and carrots, shredded cheddar cheese or 1/2 cup grated parmesan cheese

light corn syrup, water, sugar, egg whites, salt, vanilla, chopped pecans or 1 cup whole pecans

whole wheat flour, beef broth or 1/2 cup chicken broth, egg, onion salt, garlic salt, garlic powder

flour, whole wheat flour or 1/4 cup oat bran, sugar twin or 3/4 cup other sugar substitute, unsweetened cocoa powder, nonfat dry milk powder, baking powder, salt, egg whites, nonfat yogurt, vanilla extract

all-bran cereal , original, water, boiling, eggs, slightly beaten, buttermilk, canola oil, raisins (optional) or 1 cup c (optional), baking soda, salt, sugar, flour

milk, butter (3/4 stick), chocolate chips, day-old bread, cut 1-inch cubes (5 cups lightly packed), walnuts, chopped, seedless raisin (optional), salt, eggs, beaten, brown sugar, vanilla, cinnamon

fajita tortillas , softened in microwave for 30 seconds (15cm diameter), shredded barbecued chicken, corn kernel, red capsicum, diced, spring onions, sliced, kraft* cheddar cheese spread, softened, eggs, black pepper , to taste

water, chopped dates, baking soda, vegetable oil, sugar, egg, vanilla, flour, cocoa, salt, semi-sweet chocolate or 1/2 cup milk chocolate chips, chopped nuts

plain flour, wholemeal self-rising flour, white sugar, baking powder, bicarbonate of soda, ground cinnamon, ground mixed spice, egg white, buttermilk, vegetable oil, fresh blueberries or 1 1/4 cups frozen blueberries

canola oil, eggs, milk chocolate bars, egg roll wrappers, marshmallows, microwaved or 3 cups marshmallow fluff, powdered sugar, graham cracker crumbs , about 3 crackers crushed in resealable bag

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.