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    You are in: Home / Cookbooks / Egg Yolks Egg Whites
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    233 recipes in

    Egg Yolks Egg Whites

    You know how you have those leftover egg whites or egg yolks and you NEVER know what to do with 'em? Well, here are ideas so you don't end up tossing them instead of using them!
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    21 Reviews |  By Rob

    This recipe came from a friend of mine that owns a Jamaican restaurant.

    Recipe #12836

    Lemon chicken is one of my favorite things and this is one of the best recipes I've tried.

    Recipe #17411

    I made this recipe for a BBQ and was told that it was "fabulous". So I thought I'd share.

    Recipe #93437

    Served at our wedding. A little pre-wedding snack with cocktails. Cashews are the perfect sweet nut for these pungent seasoning.

    Recipe #98184

    14 Reviews |  By Bev

    A double rolling in granulated sugar makes these crackled cookies extra sparkly. From BH&G

    Recipe #47542

    Recipe created by Todd Wilbur www.TopSecretRecipes.com.

    Recipe #15200

    Swedish Sprtiz cookies, served at christmas time. This recipe has been handed down through my family and is made every Christmas. I can remember my Grandmother making these when I was a boy, as I waited for the beaters.

    Recipe #15556

    Rich, creamy, warm and comforting. This blockbuster has lots of cheese, enough to swirl throughout the creamy sauce, which in turn oozes through every tube of pasta. Topped with crisp breadcrumbs, the crunchy-creamy contrast is just unbeatable.

    Recipe #80858

    23 Reviews |  By Kree

    This is a great frozen treat, especially for people who can't tolerate dairy. It tastes like old-fashioned vanilla ice cream... really! Give it a try! Prep time includes time to chill.

    Recipe #67437

    2 Reviews |  By ellie_

    Vanilla ice cream that is perfect by itself or topped with chocolate sauce. Proccessing time in included in cooking time. Prep time includes cooling time (4 hours) but not freezer time (4 hours or overnight). Recipe source: Coyote Cafe Cook book.

    Recipe #98656

    From Confident Cooking.

    Recipe #98064

    Wonderful when fresh peaches are in season!!! Churning and freezing time not included. From Confident Cooking.

    Recipe #98429

    From Confident Cooking. Freezing time not included.

    Recipe #99076

    From Confident Cooking. Prep does not include freezing and churning.

    Recipe #97709

    Homemade ice cream is wonderful. This is a super-easy and very good recipe.

    Recipe #92524

    If you like the taste of caramel/butterscotch, you'll love this ice cream. Time for ice cream maker is not included.

    Recipe #95338

    2 Reviews |  By *Pixie*

    Creamy shrimp goodness.

    Recipe #32904

    I found this in the Food & Drink magazine. It sounds wonderful but I haven't tried it yet. Time to make this is an estimate!

    Recipe #91922

    From Canadian Living

    Recipe #92416

    Simple but very good comfort food. Normally made with just some salt, pepper and nutmeg in the meat filling but I make them different these days and with many variations (just don't tell my mother!). Slavink translates as beatfinch (yes I know its weird) they are wrapped in bacon and another version is blinde vink= blind finch (even weirder) that is the same meat filling but then wrapped in a thin slice of veal. These days often replaced with a slice of beef. Some still name it blinde vink but the right name is runder vink=beef finch. I have tried very hard over the years to understand why they are named like this since I can honestly not see the resemblance of a bird in these sausages and I've never seen one fly away! No Dutch person in their right mind makes them at home since you can buy them ready made from every butcher and in every super market. Now that information should tell you something about the poster of this recipe, who is Dutch.... My excuse is that I lived many years abroad and that is when you crave for the simple dishes of your home country. We eat them here with vegetables and potatoes but they are also good cooked on the barbeque and served on buns with ketcup and mustard.

    Recipe #116269

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