Type what you have

Ingredients

• ✓ egg yolk
• russet potato
• mascarpone cheese
• milk
• salt
• black pepper
• cayenne pepper
• butter

Instructions

1. 1 Place potato halves into a large pot of salted water, bring to a boil, and reduce heat to medium-low. Cook until very tender, about 15 minutes. A knife should pierce the middle of a potato half easily. Transfer potatoes to a colander and drain thoroughly, about 5 minutes.
2. 2 Preheat oven to 425 degrees F (220 degrees C).
3. 3 Whisk mascarpone cheese in a mixing bowl until smooth. Stir egg yolk and milk into mascarpone cheese, whisking until smooth; season with salt, black pepper, and cayenne pepper.
4. 4 Transfer potatoes to a separate large mixing bowl, add butter chunks to potatoes, and season with salt and black pepper. Mash butter into potatoes with a potato masher until fluffy; a few lumps are okay. Whisk mascarpone mixture into mashed potatoes.
5. 5 Spread mashed potatoes into a 9x13-inch baking dish. Smooth the top and use the tip of a spatula to lightly press the potatoes and lift up to create little peaks and valleys in the top.
6. 6 Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes.

By John Mitzewich

Ingredients

• ✓ egg yolk
• bread flour
• buttermilk
• brown sugar
• salt
• active dry yeast
• canola oil
• butter

Instructions

1. 1 Place the bread flour, buttermilk, brown sugar, salt, yeast, and egg yolk into a bread machine. Using the Dough setting, allow the machine to mix the ingredients until moist. Pause the cycle and pour in the oil, then let the machine continue to the end of the Dough cycle.
2. 2 Grease muffin pans or a baking sheet, and set aside.
3. 3 Punch down the dough, and remove it from the machine. Divide the dough into 12 equal parts, form into round, smooth rolls, and place them into the cups of the muffin pans or on baking sheet, making sure the rolls don't touch each other. Cover the rolls with a kitchen towel, and let rise in a warm place until double, about 25 minutes.
4. 4 While the rolls are rising, preheat oven to 350 degrees F (175 degrees C). Bake the rolls in the preheated oven for 20 minutes, or until golden brown. Rub the tops of the hot rolls with a stick of butter for a soft crust, cool the rolls slightly, and serve warm.

By DwightNT

Ingredients

• ✓ egg yolk
• russet potato
• butter
• kosher salt
• cayenne pepper
• nutmeg
• cream
• butter

Instructions

1. 1 Add potatoes to a large pot of very well salted cold water and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are very tender but not falling apart, 30 to 45 minutes. Drain very well, and let sit in strainer for at least 5 minutes.
2. 2 Transfer to a bowl, and mash potatoes until smooth. Add 3 tablespoons butter, salt, cayenne, and nutmeg, and continue mashing and mixing until butter completely disappears and mixture is smooth.
3. 3 Add cream and egg yolks, and whisk vigorously until mixture is very smooth. Taste to check seasoning and adjust to your liking. Cover and let mashed potatoes cool to room temperature.
4. 4 Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with parchment paper.
5. 5 Spoon mixture into a piping bag. Pipe 12 portions on the prepared baking sheet (alternatively you can scoop out 12 portions). Chill potatoes in the refrigerator until you're ready to bake them.
6. 6 Drizzle or lightly brush melted butter over each duchess potato.
7. 7 Bake in the preheated oven until well browned, about 20 minutes.

By John Mitzewich

Ingredients

• ✓ egg yolk
• vermicelli pasta
• lemon
• heavy cream
• vegetable bouillon granules
• salt
• black pepper
• basil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 4 minutes.
2. 2 Meanwhile, wash lemon under hot water and dry. Use a microplane to grate off the zest of half the lemon. Juice the entire lemon.
3. 3 Heat cream over low heat in a pot until hot, about 3 minutes. Stir in lemon zest. Add lemon juice, a little at a time, while stirring constantly. Season with vegetable bouillon granules, salt, and pepper and remove from heat. Allow to cool slightly.
4. 4 Mix egg yolks with 2 tablespoons hot lemon cream and stir until well combined. Return sauce to the stove and stir in egg yolk mixture. Heat but do not allow to boil otherwise the egg will set. Mix in basil.
5. 5 Drain verimicelli and add to sauce. Mix, and serve.

By barbara

Ingredients

• ✓ egg yolk
• spaghetti
• egg
• ranch seasoning mix
• black pepper
• parmesan cheese
• olive oil
• bacon
• parmesan cheese

Instructions

1. 1 Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, 10 to 12 minutes. Drain.
2. 2 While the pasta is cooking, whisk the eggs, yolks, Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix, a small pinch of black pepper, and cheese together in a mixing bowl. Set aside.
3. 3 Heat oil in a large skillet set over medium heat. Add the bacon and saute for about about 5 to 7 minutes, until beginning to crisp.
4. 4 Drain pasta, reserving 1 cup of the pasta water. Add pasta to the skillet with the bacon over low heat. Stir to coat the pasta. Transfer pasta and bacon to a bowl, add the egg mixture and a small amount of the reserved pasta water for creaminess. Toss well to coat. Serve immediately with extra cheese for garnish.

By Hidden Valley Ranch

Ingredients

• ✓ egg yolk
• heavy cream
• butter
• margarine
• dry sherry
• madeira
• salt
• cayenne pepper
• nutmeg
• lobster meat

Instructions

1. 1 Whisk cream and egg yolks together in a small bowl until well blended.
2. 2 Melt butter in a saucepan over low heat. Stir in cream mixture and sherry; cook, stirring constantly, until mixture thickens, 5 to 8 minutes; do not boil.
3. 3 Remove from the heat and season with salt, cayenne, and nutmeg. Stir in lobster.
4. 4 Return to the stove and cook gently over low heat until heated through, about 5 minutes. Serve hot.

By PATTY5

Ingredients

• ✓ egg yolk
• lobster tail
• salt
• butter
• sherry wine
• heavy cream
• nutmeg
• cayenne pepper
• flat-leaf parsley

Instructions

1. 1 Season lobster tails with salt.
2. 2 Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter, and sauté until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
3. 3 Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
4. 4 Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
5. 5 Whisk cream, egg yolks, nutmeg, and cayenne pepper together in a bowl.
6. 6 Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.

By John Mitzewich

Ingredients

• ✓ egg yolk
• milk
• water
• butter
• sugar
• salt
• all-purpose flour
• active dry yeast
• water

Instructions

1. 1 Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
2. 2 In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
3. 3 Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
5. 5 Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.

By LemonLush

Ingredients

• ✓ egg yolk
• active dry yeast
• water
• butter
• milk
• sugar
• all-purpose flour
• salt
• butter

Instructions

1. 1 Sprinkle yeast onto warm water. Stir gently and let sit until foamy and frothy, 15 to 20 minutes.
2. 2 While the yeast is proofing, place butter in a saucepan with milk and white sugar. Turn heat to medium and cook, stirring occasionally, until butter melts and sugar dissolves, 3 to 4 minutes.
3. 3 Remove from the heat and pour into a large mixing bowl; let cool until just very warm to the touch and about 120 degrees F (49 degrees C), 2 to 3 minutes.
4. 4 Add 3 cups flour, kosher salt, yeast mixture, and egg; mix gently with a spatula until it all comes together and forms a very thick and wet batter. Add remaining 3/4 cup flour and mix with your fingers, incorporating just the amount of flour you need, until dough comes together into a soft, sticky ball.
5. 5 Cover and let rise until almost doubled in size, about 1 hour.
6. 6 Transfer dough to a floured surface and knead until smooth and elastic, about 5 minutes.
7. 7 Grease the bowl with butter. Place the dough back into the bowl, cover, and let rise for 30 minutes.
8. 8 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
9. 9 Transfer dough back to a work surface and press it into a 1-inch thick circle. Flip over and continue pressing until circle is 1/2-inch thick; use a rolling pin if needed to achieve correct thickness. Use a pizza tool to cut dough into 12 equal wedges.
10. 10 Starting at the larger end of one wedge, roll toward the point, stretching the ends of the dough out for the first few inches. Pinch and press the point into the dough to seal and place, seam-side down, on the prepared baking sheet. Repeat with remaining dough.
11. 11 Let rolls sit until they puff up a little, 15 to 20 minutes.
12. 12 Bake in the center of the preheated oven until cooked through and just starting to turn a light golden brown, 20 to 25 minutes.
13. 13 Remove from the oven and immediately brush hot rolls with melted butter. Transfer to a wire rack to cool completely, 15 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ egg yolk
• gluten free spaghetti
• onion
• bacon
• vegetable oil
• asparagus
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.
2. 2 Meanwhile, sauté onion, bacon, and oil in a skillet over medium-high heat until bacon is rendered and onions are translucent, about 5 minutes. Add asparagus; sauté for 3 to 4 minutes, then season with salt and pepper.
3. 3 Mix yolks with cheese in a bowl. Season with salt and pepper; set aside.
4. 4 Toss pasta with bacon and asparagus mixture in the skillet until warmed through. Remove the skillet from heat.
5. 5 Fold yolk mixture into pasta; stir vigorously until yolks thicken and coat spaghetti. Serve immediately.

By Barilla

Ingredients

• ✓ egg yolk
• cod fillet
• coconut aminos
• parmigiano-reggiano cheese
• garlic keto bread crumb
• coconut flakes
• sucralose sweetener
• salt
• chipotle pepper
• heavy cream
• coconut aminos

Instructions

1. 1 Marinate cod in 1/4 cup coconut aminos in a glass or ceramic bowl in the refrigerator for 8 hours.
2. 2 Combine Parmigiano-Reggiano cheese, bread crumbs, coconut flakes, sweetener, salt, and chipotle pepper in the bowl of a food processor; blend into a moderately fine powder. Transfer to a large plate.
3. 3 Mix together egg yolks, cream, and 2 tablespoons coconut aminos in a shallow bowl until well combined for egg wash.
4. 4 Remove fish fillets from marinade, dip in egg wash, and cover completely in bread crumb mixture until thickly coated. Discard any excess marinade.
5. 5 Air-fry at 360 degrees F (182 degrees C) until fish flakes easily with a fork, 7 to 8 minutes.

By theChrisMarsh

Ingredients

• ✓ egg yolk
• puff pastry
• butter
• onion
• portobello mushroom
• thyme
• cream cheese
• salt
• black pepper
• milk

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 2 Line a 10-inch pie dish with 1 sheet of puff pastry. Trim the edge so 1 inch hangs over the rim of the dish.
3. 3 Bake in preheated oven just long enough to set the pastry, 5 to 10 minutes.
4. 4 Cut the second sheet of puff pastry into 1 inch wide strips. Place the strips on the prepared baking sheet. Refrigerate the strips and the baked pie shell for at least 30 minutes, or up to 24 hours.
5. 5 Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the onions, and cook until soft and transparent, about 6 minutes. Stir in the mushrooms and thyme, and cook until the mushrooms soften and release their juices, about 6 minutes. Mix the cream cheese into the mushroom mixture, stirring until melted. Season to taste with salt and pepper.
6. 6 Spoon the mushroom mixture into the pie shell. Arrange the pastry strips in a lattice pattern across the filling. Fold and crimp the ends of the strips together with the pie shell edge trimming any necessary pastry to make an even edge.
7. 7 Whisk the egg yolk and milk together in a small bowl, and use to brush the top of the pie.
8. 8 Bake in preheated oven until the crust is golden brown and the filling is heated through, up to 45 minutes. Check for doneness after 30 minutes. Cool another 30 minutes before serving.

By Stephanie V

Ingredients

• ✓ egg yolk
• rice flour
• quinoa flour
• xanthan gum
• basil
• rosemary
• oregano
• salt
• egg
• water
• olive oil

Instructions

1. 1 Whisk 1 cup rice flour, quinoa flour, xanthan gum, basil, rosemary, oregano, and salt together in a large bowl; make a well in the center.
2. 2 Whisk eggs and egg yolk together in a small bowl; whisk in water and olive oil. Pour into well in flour mixture; mix thoroughly until a dough forms.
3. 3 Transfer dough to a work surface lightly dusted with 2 ½ tablespoons rice flour; knead until smooth and elastic, 8 to 12 minutes. Cover dough; rest, about 10 minutes.
4. 4 Divide dough into 4 equal pieces. Dust work surface with remaining 2 ½ tablespoons rice flour; roll each dough piece into a square shape about 1/16-inch thick. Rest dough, uncovered, for 20 minutes.
5. 5 Loosely roll up each dough square; cut into ¼-inch pieces. Unroll noodles.
6. 6 Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water until tender yet firm to the bite, about 2 minutes.

By kitchenwitch

Ingredients

• ✓ egg yolk
• olive oil
• bacon
• parmesan cheese
• egg
• salt
• black pepper
• whole wheat elbow macaroni
• garlic
• cherry tomato
• spinach

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add bacon; cook, stirring occasionally until crisp and fat has rendered, 5 to 7 minutes. Remove bacon using a slotted spoon and set aside. Pour bacon fat into a small bowl and set aside, but do not wash the skillet.
2. 2 Bring a large pot of lightly salted water to a boil.
3. 3 Mix Parmesan cheese, eggs, egg yolk, and 1/8 teaspoon black pepper together in a bowl.
4. 4 Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain into a colander set over a large, heatproof bowl. Reserve 1 cup of the cooking water and pour the rest out, keeping the now-heated bowl in place.
5. 5 Return 1 teaspoon reserved bacon fat to the large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Cook 30 seconds more and add tomatoes. Cook, stirring occasionally, until heated through but not falling apart, about 5 minutes. Stir in spinach.
6. 6 Add cooked bacon, cooked tomato mixture, and cooked pasta to the heated bowl. Whisk 1/2 cup of the reserved cooking water into the egg mixture. Pour this over the pasta mixture in the bowl and toss for 3 minutes. Thin sauce if necessary by adding additional reserved cooking water. Season with salt and pepper. Serve immediately with additional Parmesan cheese.

By waeqhswife

Ingredients

• ✓ egg yolk
• vegetable oil
• all-purpose flour
• garlic salt
• black pepper
• paprika
• poultry seasoning
• beer
• salt
• black pepper
• chicken

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a deep fryer to 350 degrees F (175 degrees C). Mix 3 cups flour, garlic salt, 1 tablespoon pepper, paprika, and poultry seasoning together in a medium bowl.
3. 3 Stir 1 1/2 cups beer, remaining 1 1/3 cups flour, egg yolks, salt, and 1/4 teaspoon pepper together in a separate bowl; thin with more beer if batter is too thick.
4. 4 Moisten chicken pieces with a little water, then dip in seasoned flour mixture. Shake off excess and dip in beer batter, then dip in the seasoned flour mixture once more.
5. 5 Lower chicken pieces carefully into the hot oil in batches. Fry until crispy and well-browned, about 15 to 18 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6. 6 Transfer to a paper towel-lined plate to drain. Enjoy!

By QUIRKYIQ

Ingredients

• ✓ egg yolk
• butter
• green bell pepper
• mushroom
• chicken broth
• all-purpose flour
• chicken breast
• sour cream
• cooking sherry
• pimento
• salt
• pepper

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add bell pepper and mushrooms; sauté until tender. Stir in broth and flour; cook, stirring, until thickened. Add chicken; cook until heated through. Remove from heat.
2. 2 Combine sour cream, egg yolks, sherry, pimento, salt, and black pepper in a small bowl until well mixed; add to chicken mixture. Cook over medium heat until thoroughly heated through, stirring often.

By Joan Zaffary

Ingredients

• ✓ egg yolk
• cream cheese
• green onion
• bread crumb
• lemon juice
• worcestershire sauce
• garlic powder
• salt
• black pepper
• snow crab
• shrimp
• white mushroom
• bread crumb

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place cream cheese, green onion, egg yolk, 1 tablespoon bread crumbs, lemon juice, Worcestershire sauce, garlic powder, salt, and black pepper in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and evenly blended. Fold in crab and shrimp.
3. 3 Stuff mushroom caps with cream cheese mixture; divide and press 1 cup bread crumbs on top to coat. Place mushrooms on baking sheet stuffed-sides up.
4. 4 Bake in the preheated oven until mushrooms slightly softened, 12 to 14 minutes. Turn on the broiler and broil until tops are golden and bubbly.

By Terri Carroll

Ingredients

• ✓ egg yolk
• elbow macaroni
• salt
• butter
• sour cream
• cream cheese
• cheddar cheese
• all-purpose flour
• salt
• cayenne pepper
• milk
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking dish with parchment paper.
2. 2 Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until almost cooked through and firm to the bite, about 7 minutes. Drain and transfer to a large bowl. Sprinkle macaroni with 1/2 teaspoon salt and stir 1/2 cup butter into the pasta.
3. 3 Mix 1/4 cup butter, sour cream, cream cheese, sharp Cheddar cheese, and egg yolk together in a bowl. Stir flour, 1/2 teaspoon salt, cayenne pepper, and milk into the sour cream mixture.
4. 4 Spread 1/4 cup sour cream sauce over bottom of prepared baking dish. Stir remaining sour cream sauce into macaroni. Pour macaroni into baking dish atop sauce layer; sprinkle mild Cheddar cheese over the casserole.
5. 5 Bake in the preheated oven until heated through and cheese topping has melted, about 15 minutes.

By Eva Maria

Ingredients

• ✓ egg yolk
• russet potato
• vegetable oil
• butter
• green onion
• salt
• black pepper
• cayenne pepper
• cheddar cheese
• heavy cream
• butter
• paprika

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Rub potatoes with vegetable oil; place on the prepared baking sheet.
3. 3 Bake in the preheated oven until a paring knife easily inserts into center of a potato, about 1 hour. Cool until easy to handle, about 10 minutes.
4. 4 Cut 1/3 off each potato lengthwise; reserve. Scoop flesh to about 1/8-inch of potato skins; transfer flesh to a bowl.
5. 5 Combine potato flesh, 3 tablespoons butter, and green onion until butter melted; season with salt, black pepper, and cayenne pepper. Stir in Cheddar cheese until melted. Stir in cream and egg yolk until combined; season with salt.
6. 6 Place 1 reserved small piece potato skin inside bottom of each larger potato shell. Divide and fill each potato with cheese mixture. Gently press surface of filling with a fork to create texture. Brush tops with 1 tablespoon melted butter; sprinkle with paprika.
7. 7 Bake in the preheated oven until golden brown on top, 20 to 30 minutes.

By John Mitzewich

Ingredients

• ✓ egg yolk
• gluten free spaghetti
• ground beef
• gluten free bread
• milk
• salt
• black pepper
• parmesan cheese
• garlic
• chili flake
• cherry tomato
• white wine
• parsley

Instructions

1. 1 In a large bowl, combine gluten free bread and milk. Let bread soak, then squeeze out excess milk.
2. 2 In the same bowl, add bread, egg, ground beef, 1/2 the parsley, 1/2 the cheese, and season with salt and pepper. Roll into 3/4 inch balls & set aside.
3. 3 In a large skillet, gently cook the garlic and chili flakes in olive oil. Add meatballs and cook thoroughly.
4. 4 Add the cherry tomatoes and saute for 2 minutes, then season with salt and pepper to taste. Deglaze with wine and reduce mixture by half.
5. 5 Cook the pasta according to package directions, then reserve 1/2 cup of the cooking liquid.
6. 6 Drain the pasta then toss with the sauce and add the reserved cooking liquid.
7. 7 Cook the pasta in the sauce for one minute, remove the skillet from the heat and fold in the remaining cheese and parsley.

By Barilla

Ingredients

• ✓ egg yolk
• all-purpose flour
• salt
• sour cream
• egg
• butter
• vegetable oil
• baking potato
• cheddar cheese
• processed cheese sauce
• onion salt
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare the dough: Stir flour and salt together in a large bowl. Whisk sour cream, eggs, egg yolk, butter, and oil in a separate bowl. Stir wet ingredients into flour until well blended and dough comes together. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
3. 3 Meanwhile, prepare the filling: Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.
4. 4 Drain potatoes, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt, and pepper. Set aside to cool.
5. 5 Separate pierogi dough into two balls. Roll out one ball at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears, between 1/8- and 1/4-inch thick. Cut into circles using a cookie cutter, pierogi cutter, or a glass, 3- to 4-inches in diameter.
6. 6 Assemble the perogies: Brush a little water around the edges of the circles, and spoon some filling into the center.
7. 7 Fold the circles over into half-circles, and press to seal the edges with fingers, or use a fork for crimped edges.
8. 8 Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
9. 9 To cook the perogies: Bring a large pot of lightly salted water to a boil. Lower perogies into the water in batches. Cook until they float to the top, about 5 minutes. Do not boil too long, or they will be soggy. Remove with a slotted spoon.
10. 10 Serve and enjoy!

By STEPH577

Ingredients

• ✓ egg yolk
• heavy cream
• butter
• yellow onion
• celery
• salt
• cayenne pepper
• garlic powder
• creole seasoning
• all-purpose flour
• cheddar cheese
• american cheese
• crabmeat
• cheddar cheese
• green onion

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream.
2. 2 Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, and Creole seasoning. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender.
3. 3 Mix the flour into the saucepan, and cook and stir continuously for 5 minutes. Mix in the egg yolk mixture. Stir in the 1/2 cup Cheddar cheese and American cheese until melted. Remove from heat and fold in the crabmeat. Transfer the mixture to the prepared baking dish.
4. 4 Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the sharp Cheddar cheese and green onions. Allow the cheese to melt before serving.

By Dennis Morazan

Ingredients

• ✓ egg yolk
• pie crust
• bacon
• leek
• onion
• salt
• black pepper
• cayenne pepper
• egg
• heavy cream
• milk
• thyme
• gruyere cheese

Instructions

1. 1 Roll pie dough to fit a (9-inch) deep-dish pie plate. Press into the pie plate and chill in the refrigerator for at least 20 minutes before baking.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Line chilled pie crust with foil and fill halfway with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove the foil and weights and continue to bake until golden brown, about 5 minutes.
4. 4 While the pie crust is baking, cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from the pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, pepper, and cayenne pepper; cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
5. 5 Remove the pie crust from the oven. Reduce the oven temperature to 325 degrees F (165 degrees C).
6. 6 Whisk eggs and egg yolks together with cream and milk in a large bowl. Add thyme and stir to combine.
7. 7 Sprinkle 2/3 of the leek mixture over the bottom of the baked crust. Top with 1/3 of the cooked bacon and 2/3 of the Gruyère. Carefully ladle in egg mixture, then sprinkle with remaining leek mixture, bacon, and Gruyère.
8. 8 Bake in the preheated oven until browned, set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

By John Mitzewich

Ingredients

• ✓ egg yolk
• puff pastry
• sesame seed
• butter
• onion
• salmon fillet
• tomato paste
• fish stock
• white wine
• cornstarch
• heavy cream
• saffron
• salt
• white pepper
• dill

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Lay puff pastry on a lightly floured surface and roll out with a rolling pin. Brush with egg yolk. Sprinkle with sesame seeds and press in firmly. Cut puff pastry first into squares, then into triangles, and place on a baking sheet.
3. 3 Bake in the preheated oven until triangles are puffed up and golden brown, about 15 minutes.
4. 4 Meanwhile, melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add salmon and cook for 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in fish stock and white wine. Bring to a boil, reduce heat, and simmer for 15 minutes.
5. 5 Stir cornstarch and a little bit of water into a paste. Add to soup and bring to a boil. Cook until soup thickens, about 5 minutes. Puree soup with an immersion blender until smooth. Stir in cream and saffron. Season with salt and pepper.
6. 6 Garnish soup with dill and serve with puff pastry triangles.

By donfredo

Ingredients

• ✓ egg yolk
• butter
• venison backstrap
• mushroom
• onion
• garlic
• worcestershire sauce
• thyme
• salt
• black pepper
• bacon
• puff pastry
• water

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Melt 1 tablespoon butter in a hot pan over medium-high heat. Brown venison in hot butter, about 2 minutes per side. Set meat aside.
3. 3 Melt remaining butter in the pan over medium-high heat. Add mushrooms, onion, garlic, and Worcestershire sauce. Sauté until mushrooms are soft, 5 to 7 minutes. Set aside and allow to cool.
4. 4 Spread thyme, salt, and pepper onto a large cutting board and roll backstrap halves in mixture to form a coating of herbs. Wrap each piece of backstrap in enough bacon to cover.
5. 5 Unfold 1 puff pastry and place first piece of backstrap into the center. Bring sides of pastry together and pinch to seal. Repeat with second backstrap and remaining pastry. Place each into an ungreased baking dish.
6. 6 Mix egg yolk and water together in a small bowl; brush tops of dough.
7. 7 Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C). Continue baking until dough is golden brown, 10 to 15 minutes more.

By Ostara616

Ingredients

• ✓ egg yolk
• cauliflower pizza crust
• olive oil
• carrot
• salt
• black pepper
• red onion
• goat cheese
• garlic
• lemon
• salt
• black pepper
• honey
• arugula

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with foil.
2. 2 Toss carrot slices with 1 teaspoon olive oil and season with salt and pepper. Toss red onion with 1 teaspoon olive oil and season with salt and pepper. Put the carrots and onions on their own baking sheets.
3. 3 Roast in the preheated oven for 10 minutes.
4. 4 While carrot and onion are roasting, combine goat cheese, egg yolk, garlic, and lemon zest in a bowl. Mix until smooth and season with salt and pepper. Set aside.
5. 5 Remove vegetables from the oven. Toss carrots with honey and set aside. Increase oven temperature to 425 degrees F (220 degrees C).
6. 6 Spread the goat cheese mixture all over the crust, leaving about 1/4 inch from edge. Arrange carrot on the pizza and sprinkle with red onion.
7. 7 Bake pizza until cheese is melted and starting to brown, 13 to 15 minutes.
8. 8 While the pizza bakes, toss arugula with remaining 2 teaspoons olive oil, lemon juice, and season with salt and pepper. Cut pizza into slices and top with the salad, or serve it on the side.

By Elizabeth

Ingredients

• ✓ egg yolk
• flounder
• crabmeat
• saltine cracker
• green bell pepper
• mustard
• worcestershire sauce
• salt
• white pepper
• egg white
• mayonnaise
• butter
• mayonnaise
• parsley
• paprika

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Rinse flounder fillets and pat dry with paper towels. Lightly grease a shallow baking dish.
2. 2 Combine crabmeat, crushed saltines, bell pepper, mustard, Worcestershire sauce, salt, and white pepper together in a medium bowl. Combine egg white and 1 tablespoon mayonnaise in a small bowl; stir into crabmeat mixture.
3. 3 Brush fillets with melted butter; place in the prepared baking dish. Spoon crabmeat mixture over fillets and drizzle with any remaining butter. Bake in the preheated oven for 15 minutes.
4. 4 Meanwhile, make topping: lightly beat egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from the oven and spread this mixture over stuffing; sprinkle with parsley and paprika.
5. 5 Increase oven temperature to 450 degrees F (230 degrees C) and bake until golden and bubbly, about 5 or 6 minutes.

By DThomRN2

Ingredients

• ✓ egg yolk
• butter
• onion
• celery
• bread cube
• poultry seasoning
• kosher salt
• black pepper
• cayenne pepper
• chicken broth
• turkey breast
• salt
• black pepper
• butter

Instructions

1. 1 Melt 1 tablespoon butter in a skillet over medium heat. Add onion and celery; cook and stir until golden brown, about 6 minutes. Transfer to a bowl.
2. 2 Add bread cubes, poultry seasoning, salt, and black pepper to onion mixture. Stir in chicken broth until thoroughly combined; rest to allow broth to absorb into the stuffing, about 15 minutes. Stir in egg yolk until evenly incorporated.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
4. 4 Slice turkey breast crosswise down to the bone (do not cut through the bone) in 3/4-inch slices. Divide stuffing mixture among spaces between the slices. Place turkey breast on the prepared baking sheet. Brush with 1 tablespoon melted butter.
5. 5 Roast in the preheated oven until richly browned, 60 to 75 minutes. An instant-read thermometer inserted near but not touching the bone should read 150 degrees F (65 degrees C). Remove from oven and let rest 10 minutes before slicing sections from bone.

By John Mitzewich

Ingredients

• ✓ egg yolk
• salmon steak
• chicken broth
• onion
• parsley
• lemon
• salt
• black pepper
• butter
• all-purpose flour
• dill
• sugar
• salt
• lemon juice

Instructions

1. 1 Rinse salmon and pat dry.
2. 2 Combine chicken broth, onion, parsley, lemon, salt, and pepper in a large skillet. Bring to a boil. Add salmon to the skillet in a single layer. Bring back to a boil. Reduce heat, cover, and simmer until salmon flakes easily with a fork, 5 to 10 minutes. Remove salmon from the skillet and keep warm.
3. 3 Strain cooking liquid and reserve 2 cups.
4. 4 Melt butter in a small saucepan over medium heat. Whisk in flour, dill, sugar, and salt. Cook until bubbling, about 1 minute. Add reserved cooking liquid. Cook, whisking constantly, until sauce begins to thicken.
5. 5 Slowly stir 1/2 cup sauce into the egg yolks. Pour back into the saucepan. Cook, stirring constantly, until thick, 1 to 2 minutes. Do not boil. Stir in lemon juice. Spoon sauce over salmon. Serve remaining sauce alongside.

By Keanay

Ingredients

• ✓ egg yolk
• milk
• heavy cream
• parmesan cheese
• romano cheese
• salt
• black pepper
• salad dressing
• rosemary
• lemon juice
• flat iron steak
• fettuccine pasta
• spinach
• gorgonzola cheese
• balsamic glaze
• parsley

Instructions

1. 1 Heat milk and cream in a saucepan over medium heat until simmering, about 5 minutes. Slowly whisk in Parmesan and Romano cheeses. Remove from heat.
2. 2 Whisk egg yolks together in a heat-proof bowl; slowly whisk in about ¼ cup hot cream mixture to temper eggs. Slowly whisk egg yolk mixture into the cream mixture in the saucepan; season with salt and black pepper. Cool Alfredo sauce; refrigerate until needed.
3. 3 Whisk salad dressing, rosemary, and lemon juice together in a large glass or ceramic bowl. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
6. 6 Heat 2 cups refrigerated Alfredo sauce in a saucepan over medium heat. Add spinach and 2 tablespoons Gorgonzola cheese.
7. 7 Remove steak from marinade; shake off excess. Discard remaining marinade. Cook on the preheated grill to desired doneness, 5 to 10 minutes.
8. 8 Pour hot Alfredo sauce into a large serving bowl. Add fettuccine; toss to combine. Sprinkle remaining 2 tablespoons Gorgonzola cheese on top. Add grilled steak; drizzle with balsamic glaze and garnish with parsley.

By Elissa