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    You are in: Home / Cookbooks / Left Over Creations! Egg White/Egg Yolks
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    183 recipes in

    Left Over Creations! Egg White/Egg Yolks

    It never fails that I have egg yolks or egg whites left and not thinking in advance how to use them. Here are some suggestions!
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    Displaying up to 20 pages of results. To see all results, or register.

    This was on one of those recipe cards that you get in the mail from time to time. We love the taste of the pumpkin and bran - even DD and she isn't a bran eater!

    Recipe #16015

    A unique baking method preserves crispness of the crust and yields a slightly spicy, not too sweet pumpkin pie. The name came shortly after someone purchased three of them from me for $75 :-)

    Recipe #17265

    Capture the fresh taste of blueberries in a pie. This pie will disappear fast--you won't have to worry about what to do with the leftovers

    Recipe #24709

    These bagels are better than any store bought or frozen varieties. They are so fresh and the possibilities are endless :) Have lots of real butter and cream cheese on hand! Oh...and you might want to double the recipe...they never last long around here.

    Recipe #26168

    Great low-fat snack or side dish.

    Recipe #33993

    These are soft yummie cookies. Not like traditional macaroons, they are different in a delightful way.

    Recipe #38510

    43 Reviews |  By chia

    So easy and delicious--and no extra fat.

    Recipe #48303

    One of my friends makes wedding cakes and this is her recipe. I like using it for birthday cakes, especially ones I am doing something creative with as the cake holds together quite well.

    Recipe #73973

    Moist, delicious vegetarian alternative to boring frozen veggie burgers. These are easy to make and taste wonderful on whole-grain buns with some cheddar cheese, tomato and lettuce for crunch. Be watchful while cooking these ... the sugar content in the barbecue sauce can cause the burgers to blacken kind of quickly. Tastes great on the grill, too ... just keep an eye on them!

    Recipe #88294

    That's right folks, the Jimmy Buffett fan in me is sharing a "Buffett-inspired" recipe to get into the "swing of things" and gear up for tailgating season. Also lots of fun for kids' snacks or barbecues. I saw this in a little shop in Estes Park, CO and tried out some things to make a "copy" when I got home.

    Recipe #89105

    So yummy and quite healthy: 84 calories each, 1 g of fat. From Cooking Light's November 2000 issue (my favorite issue)

    Recipe #90003

    These are wonderful soft and chewy ginger cookies. They make a lovely afternoon treat or could be put in a lunch box. They are originally from "Hey, Mom! I'm Hungry!" by Susan Powter and were supposed to be cookies to use to make ice cream sandwiches. Honestly, though, they never last long enough in our house to put ice cream between them! They are gobbled up as soon as they are cool enough to hold!

    Recipe #99325

    I love this recipe. It is such a hit, especially around the holidays. This is one of those recipes that can be made and given for an edible gift. Hope you enjoy!

    Recipe #105682

    46 Reviews |  By Anka

    This recipe comes the closest to the ones that are sold in the stores. Do not substitute Splenda or other sweetner, the sugar in the recipe carmelizes as the brownies bake, making them more sticky (when I used Splenda, they felt like rubber. On the box vital wheat gluten also appears, I learned that it helps the brownies rise as the batter is rich in sugar. I figure about 1/2-1 teaspoon is enough * I didn't have yogurt at hand but I had some milk and Jello Sugar Free Fat Free Instant Chocolate Pudding. I made the pudding according to recipe on the box and substituted it cup for cup (I omitted the baking soda because the soda is there to offset the acidity in yogurt, no yogurt= no need for soda). The brownies came out even better!

    Recipe #116219

    These are the best homemade buns for burgers they bake out soft and light and the dough is a pleasure to work with, they also make wonderful sandwich buns too, this will yield between 12-14 buns depending on how big you make them, I sometimes add in 1/2 teaspoon malt powder but it is not necessary --- Canadian residents can use all-purpose flour, U.S. residents use bread flour

    Recipe #117281

    Oh my gosh !!! This recipe is outstanding. It comes from ShellMarr on the helpforIBS boards. I made it last night and it is a keeper.

    Recipe #157032

    This french bread is amazing!! It tastes so similar to the wheat containing french bread. Plus it freezes wonderfully!!! It's crusty on the outside, and soft and tender within. It is fabulous alone, or made as little brushetta', using 'Joanne's Creamy Brushetta' recipe(#108383).You can make it from start to finish in about one hour!!

    Recipe #180306

    My own recipe, comes out fluffy and nice and need not be frozen. Healthy and full of nutrition, as opposed to rice flour based breads. Can be vegan* This was the foundation recipe of my cookbook - after all of these (and so many others) fantastic reviews, I was inspired. Please check out my book at http://laurie.ecrater.com

    Recipe #190906

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