Type what you have

Ingredients

• ✓ egg white
• ground pork
• shrimp
• green onion
• ginger root
• water chestnut
• cornstarch
• garlic salt
• white sugar
• sherry
• chili oil
• soy sauce
• sesame oil
• wonton skin
• garlic salt

Instructions

1. 1 In a large skillet, cook the ground pork over medium heat until no longer pink.
2. 2 In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil.
3. 3 Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites.
4. 4 Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.

By edna

Ingredients

• ✓ egg white
• vegetable oil
• egg
• cabbage
• carrot
• pork
• bamboo shoot
• wood ear mushroom
• green onion
• soy sauce
• salt
• sugar
• monosodium glutamate
• egg roll wrapper
• oil

Instructions

1. 1 Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed up. Flip eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
2. 2 Heat remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add pork, bamboo shoots, mushroom, green onions, soy sauce, salt, sugar, and MSG; continue cooking until vegetables soften, about 6 minutes. Stir in sliced egg, then spread the mixture out onto a pan, and refrigerate until cold, about 1 hour.
3. 3 To assemble the egg rolls: Place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
4. 4 Heat about 6 inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
5. 5 Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

By Mendy L

Ingredients

• ✓ egg white
• vegetable oil
• sesame seed
• white bread
• salt
• cayenne pepper
• paprika
• white sugar
• soy sauce
• fish sauce
• sesame oil
• anchovy
• ginger root
• garlic
• green onion
• cilantro leaves
• water chestnut
• shrimp

Instructions

1. 1 Place shrimp, water chestnuts, cilantro leaves, green onions, garlic, grated ginger, anchovy filet, sesame oil, fish sauce, soy sauce, egg white, sugar, paprika, cayenne pepper, and salt into the bowl of a food processor. Pulse several times; scrape down the sides of the bowl. Continue to process until mixture is well blended and reaches a paste consistency, 1 or 2 minutes. Transfer mixture to a bowl; cover with plastic wrap and refrigerate to blend the flavors, about 1 hour.
2. 2 Very lightly toast bread slices. Trim crusts from bread. Spread shrimp paste onto bread in an equal thickness as the bread. Cut slices in half and then diagonally into diamond shapes. Sprinkle with sesame seeds.
3. 3 Place a heavy skillet over medium-high heat; pour in about 1/2 inch of vegetable oil. When oil is hot, add bread slices, paste-side down, and fry until crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Serve hot or warm garnished with additional sliced green onions.

By John Mitzewich

Ingredients

• ✓ egg white
• brown sugar
• vanilla extract
• pecan

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.
2. 2 Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.
3. 3 Bake until browned, approximately 10 to 15 minutes.

By AUMECHE96

Ingredients

• ✓ egg white
• cashew
• white sugar
• cumin
• salt
• cayenne pepper

Instructions

1. 1 Whisk egg white in a medium bowl until frothy. Mix in cashews until coated. Let soak for 30 minutes.
2. 2 Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
3. 3 Combine sugar, cumin, salt, and cayenne pepper in a small bowl. Pour over cashews and toss to coat. Spread cashews on the prepared baking sheet.
4. 4 Bake in the preheated oven, stirring halfway through, until fragrant, about 40 minutes. Reduce oven temperature to 200 degrees F (93 degrees C). Continue baking, stirring every 20 minutes, until cashews look dry, 30 to 40 minutes.
5. 5 Transfer cashews to a container and let cool, shaking or stirring occasionally to prevent them from sticking together.

By Leslie Mehl Gibbs

Ingredients

• ✓ egg white
• phyllo dough
• butter
• everything bagel seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit on a baking sheet.
2. 2 Place 1 sheet of parchment on a flat work surface. Gently place 1 sheet of phyllo dough on top. Brush lightly with butter right up to the edges, being careful not to tear the sheet. Place another sheet of phyllo on top. Press down to remove any air pockets, and brush with butter. Repeat 3 more times. On the 5th sheet, brush with egg white instead of butter. Sprinkle with 1/2 of the bagel seasoning.
3. 3 Cut the phyllo into 40 squares, or into the shape of your choice, using a pizza cutter. Slide the whole parchment sheet onto the baking sheet.
4. 4 Bake in the preheated oven until lightly browned, 6 to 8 minutes. Keep a close eye on them, as they tend to brown quickly. Remove parchment sheet from baking sheet and let cool.
5. 5 Repeat process with remaining ingredients. Let cool and serve immediately, or store at room temperature in a sealed container.

By France Cevallos

Ingredients

• ✓ egg white
• salt
• sugar
• pecan
• almond
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat egg whites with salt in a bowl until frothy; add sugar gradually, beating to stiff peaks. Gently fold in pecans, almonds, and cinnamon. Pour mixture onto a 15 1/2 x 10 1/2-inch jelly roll pan, drizzle melted butter over top, and toss to coat.
3. 3 Bake in the preheated oven, tossing every 10 minutes, until nuts are crisp, about 40 minutes. Serve warm or at room temperature.

By PChefHersh

Ingredients

• ✓ egg white
• pecan
• white sugar
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
3. 3 Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
4. 4 Bake in the preheated oven until fragrant and crisp, about 25 minutes.

By Erin

Ingredients

• ✓ egg white
• water
• walnut
• pecan
• almond
• sugar
• cinnamon
• ginger
• nutmeg

Instructions

1. 1 Beat egg white and water until frothy. Stir nuts into mixture to coat, then drain slightly in a colander, 3-4 minutes. Mix sugar and spices in a plastic bag. Add nuts and shake to coat. Spread wet nut mixture in a single layer on a microwave-safe plate; microwave on high for 1 1/2 minutes, or until mixture is bubbly. Stir.
2. 2 Microwave another 1 1/2 minutes. Remove; stir to separate. Cool. Store in a sealed container.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ egg white
• basil leaves
• almond
• parmesan cheese
• salt
• garlic powder

Instructions

1. 1 Preheat the oven to 225 degrees F (107 degrees C). Line a baking sheet with parchment paper; set aside.
2. 2 Place egg whites and basil in a blender; blend on low speed until smooth. Transfer basil mixture to a bowl; add almonds and toss to coat. Drain in a colander.
3. 3 Combine Parmesan cheese, salt, and garlic powder in a bowl; add drained almonds and toss to coat. Spread almonds in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven for 1 hour, stirring every 15 minutes. Cool completely. Store in an airtight container.

By Almond Board

Ingredients

• ✓ egg white
• brie cheese
• apricot preserves
• puff pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line with parchment paper.
2. 2 Slice Brie cheese wheel in half so you have 2 circles of cheese. Spread preserves on the cut side of one circle of Brie; arrange remaining circle of Brie rind-side up on top.
3. 3 Wrap the entire wheel of Brie with one sheet of puff pastry; transfer onto the prepared baking sheet seam-side down. Brush puff pastry with egg white.
4. 4 Bake in the reheated oven until pastry in golden brown, about 30 minutes. Serve immediately.

By Susan Jackson

Ingredients

• ✓ egg white
• sugar
• salt
• vanilla extract
• pecan
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat egg whites until soft peaks begin to form. Add sugar, salt, and vanilla; beat until stiff peaks form and turn glossy. Fold in nuts and coat well with the egg white mixture.
3. 3 Melt butter in a 9x13 inch baking pan by placing pan in the oven. Evenly spread coated nuts over melted butter in pan.
4. 4 Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan. Place hot nuts on foil and allow to cool. May be stored in an airtight container for several weeks!

By Joanie Critchlow

Ingredients

• ✓ egg white
• pecan
• white sugar
• brown sugar
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Beat egg white in a large glass or metal bowl until foamy and soft peaks form. Lift your beater or whisk straight up: the egg white will form soft mounds rather than a sharp peak.
3. 3 Stir pecan halves into whipped egg white.
4. 4 Combine white sugar, brown sugar, and cinnamon in a bowl; stir into pecan mixture.
5. 5 Coat bottom of a jelly roll pan with softened butter. Spread pecan mixture in an even single layer in the prepared pan.
6. 6 Bake in the preheated oven until crisp, turning occasionally, 45 to 60 minutes.

By cookinmama

Ingredients

• ✓ egg white
• butter
• white sugar
• cinnamon
• pecan

Instructions

1. 1 Preheat an air fryer to 300 degrees F (150 degrees C). Line the air fryer basket with aluminum foil.
2. 2 Pour melted butter into the lined basket. Whisk sugar, egg white, and cinnamon together in a bowl. Add pecans; toss until fully coated. Spread out in the lined basket.
3. 3 Air fry for 5 minutes; shake basket and air fry 5 minutes more. Shake basket again; air fry 2 to 4 minutes more.

By Yoly

Ingredients

• ✓ egg white
• water
• walnut
• sugar
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg white and water in a bowl with an electric mixer until frothy. Add walnuts and stir until coated.
3. 3 Mix sugar, cinnamon, and salt together in a separate bowl. Sprinkle mixture over walnuts and stir until coated. Spread coated walnuts onto the prepared baking sheet.
4. 4 Bake in the preheated oven, stirring every 15 minutes, until walnuts are fragrant and crisp, about 1 hour.

By JacksDad

Ingredients

• ✓ egg white
• water
• pecan
• white sugar
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Beat egg white with water in a large bowl until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon, and salt in a small bowl; stir into pecan mixture. Spread pecans on a baking sheet.
3. 3 Bake, stirring every 15 minutes, in the preheated oven for 1 hour. Store in an airtight container.

By Bea Gassman

Ingredients

• ✓ egg white
• water
• pecan
• white sugar
• cinnamon
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 225 degrees F (110 degrees C). Lightly grease a rimmed baking sheet.
2. 2 Whisk egg white and water in a bowl until frothy. Fold in pecans to coat evenly.
3. 3 Combine sugar, cinnamon, and salt in a shaker or cup with a lid. Dust pecans evenly with sugar mixture, then spread onto the prepared pan.
4. 4 Bake in the preheated oven, stirring every 15 minutes, until toasted and fragrant, about 1 hour. Cool pecans on the pan, then store in an airtight container.

By Patricia K

Ingredients

• ✓ egg white
• sugar
• water
• cinnamon
• salt
• pecan

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Lightly butter a baking sheet.
2. 2 Beat egg white in a large bowl until foamy. Mix in sugar, water, cinnamon, and salt until combined. Stir in pecan halves, stirring until well coated. Spread on the prepared baking sheet.
3. 3 Bake in the preheated oven for 1 hour, stirring every 15 minutes.

By Debbie

Ingredients

• ✓ egg white
• white sugar
• brown sugar
• salt
• cinnamon
• cayenne pepper
• water
• pecan

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix white sugar, brown sugar, salt, cinnamon, and cayenne pepper together in a bowl.
3. 3 Beat egg white and water together in a separate large bowl until frothy but not yet stiff; add pecans and stir to coat. Season nuts with the sugar mixture and spread onto the prepared baking sheet in a single layer.
4. 4 Roast in oven, turning occasionally, until the nuts are browned and no longer moist, about 30 minutes.
5. 5 Set baking sheet on a wire rack to cool nuts, breaking apart any nuts stuck together.

By Juliet

Ingredients

• ✓ egg white
• oil
• potato
• italian-style seasoning
• egg yolk
• all-purpose flour
• bread crumb

Instructions

1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. 2 Bring a large saucepan of lightly salted water to a boil. Place potatoes in the water and cook until tender but still firm, about 15 minutes. Drain and mash.
3. 3 Mix Italian-style seasoning and egg yolk into the mashed potatoes. Allow potato mixture to cool approximately 10 minutes, or until it may be safely handled.
4. 4 Place flour, egg white and dry bread crumbs in three separate small bowls. Roll potato mixture into 1 inch logs or balls. Cover in flour, dip in egg white and coat with bread crumbs.
5. 5 Carefully lower small batches of the coated potatoes into the deep fryer. Fry until golden brown, about 4 minutes.

By Mary

Ingredients

• ✓ egg white
• chicken
• buffalo wing sauce
• cream cheese
• egg
• cheddar cheese
• green onion
• quinoa

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
2. 2 Stir chicken, Buffalo wing sauce, cream cheese, egg, and egg white together in a large bowl until well-mixed. Add Cheddar cheese and green onion; stir. Stir quinoa into chicken mixture. Spoon mixture into prepared mini-muffin cups.
3. 3 Bake in the preheated oven until browned around the edges, 18 to 22 minutes.

By Arielle Cason

Ingredients

• ✓ egg white
• corn kernel
• egg yolk
• all-purpose flour
• salt
• red pepper
• vegetable oil

Instructions

1. 1 Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up; the egg whites will form sharp peaks.
2. 2 Combine corn, egg yolks, flour, salt, and cayenne pepper in a large bowl; fold in whipped egg whites.
3. 3 Heat oil in a large skillet over medium-high heat. Drop tablespoonfuls of batter into the hot oil in batches without crowding the skillet; cook until browned and set, 2 to 3 minutes per side. Repeat with remaining batter.

By Anna Silvani-Morrison

Ingredients

• ✓ egg white
• vanilla extract
• brown sugar
• sugar
• salt
• almond
• cinnamon

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg whites and vanilla extract in a large bowl; add almonds and toss to coat. Stir brown sugar, white sugar, cinnamon, and salt into almonds until blended. Spread almond mixture into prepared baking dish.
3. 3 Bake in the preheated oven, stirring every 15 minutes, until coating is dry, about 1 hour and 15 minutes.

By erinlarochelle

Ingredients

• ✓ egg white
• bread crumb
• coconut
• sugar
• cinnamon
• banana

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine bread crumbs, coconut, sugar, and cinnamon in a bowl. Beat egg white in a small bowl until frothy. Dip 1 banana piece into beaten egg white; press into bread crumb mixture to coat. Place breaded banana piece, unstacked, on the prepared baking sheet. Repeat with remaining banana pieces.
3. 3 Bake in the preheated oven until golden brown, about 10 minutes.

By Butler

Ingredients

• ✓ egg white
• water
• vanilla extract
• sugar
• cinnamon
• salt
• pecan

Instructions

1. 1 Preheat an oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat the egg in a bowl until frothy; whisk the water and vanilla into the egg. Stir the sugar, cinnamon, and salt into the egg mixture. Add the pecans; stir to coat completely. Spread the pecans onto the prepared baking sheet.
3. 3 Roast the pecans in the preheated oven, stirring about every 15 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet at least 10 minutes before serving.

By Texas Gal

Ingredients

• ✓ egg white
• butter
• sugar
• cinnamon
• cayenne pepper
• pecan

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Line a rimmed baking sheet with aluminum foil. Pour butter over foil layer.
3. 3 Whisk sugar, egg whites, cinnamon, and cayenne pepper together in a large bowl. Add pecans and toss to fully coat.
4. 4 Spread coated pecans on the buttered baking sheet.
5. 5 Bake in the preheated oven, stirring and flipping pecans after 10 minutes, until pecans are toasted, about 20 minutes. Cool pecans on baking sheet for 15 minutes.

By Arlene Verret Noble

Ingredients

• ✓ egg white
• ✓ egg white
• all-purpose flour
• sugar
• salt
• water
• butter
• sesame seed

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a large bowl, stir together, flour, sugar and salt. Add water, 1 egg white and melted butter; mix well to make a stiff dough. Knead until dough is smooth, about 5 minutes.
3. 3 Divide dough into 10 balls. Roll each ball on lightly floured surface until paper thin. Place on ungreased baking sheet. Brush with egg white and sprinkle with sesame seeds.
4. 4 Bake in preheated oven for 10 to 12 minutes, until browned.

By SALLYCOOKS

Ingredients

• ✓ egg white
• water
• pecan
• white sugar
• cinnamon
• salt
• clove
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk egg white and water in a large bowl until frothy. Add pecans and stir until evenly coated.
3. 3 Mix sugar, cinnamon, salt, cloves, and nutmeg in a small bowl; sprinkle over moistened nuts. Spread pecans in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven, stirring once or twice, until toasted and fragrant, about 30 minutes. Let cool completely on the pan; nuts will crisp as they cool.
5. 5 Remove from oven and cool completely on the baking sheet before serving or storing in an airtight container at room temperature for up to 2 weeks.

By Pat

Ingredients

• ✓ egg white
• water
• orange extract
• vanilla extract
• orange liqueur
• coffee liqueur
• sugar
• cinnamon
• salt
• black pepper
• rosemary
• tangerine
• pecan half

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet.
2. 2 Beat egg whites and water together in the bowl of a stand mixer until stiff peaks form. Add orange extract and vanilla extract; beat until incorporated, 1 minute.
3. 3 Mix sugar, cinnamon, salt, and black pepper together in a separate bowl; fold sugar mixture into egg white mixture until just incorporated. Fold in rosemary and tangerine zest until evenly mixed. Add pecans to the sugar-egg white mixture; toss to coat. Spread coated pecans in one layer onto the prepared baking sheet.
4. 4 Bake in the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to 10 minutes, until crispy and golden brown, 30 to 40 minutes. Transfer to a sheet of parchment paper to cool completely.

By itsshellebelle

Ingredients

• ✓ egg white
• cooking spray
• sugar
• cinnamon
• vanilla extract
• salt
• walnut

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Prepare a jelly roll pan with cooking spray.
2. 2 Beat egg white and sugar together in a large bowl.
3. 3 Mix cinnamon, vanilla, and salt together in a small bowl; stir into the egg mixture. Fold walnuts into the mixture to coat; spread onto the prepared jelly roll pan.
4. 4 Bake in the preheated oven until the coating is crusty, about 1 hour 15 minutes. Cool nuts 5 minutes before serving.

By LUCASLKPT