Type what you have

Ingredients

• ✓ egg white
• rice vinegar
• cornstarch
• salt
• chicken breast
• water
• peanut oil

Instructions

1. 1 Whisk together egg white, vinegar, cornstarch, and salt in a large bowl until smooth. Add sliced chicken; mix to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
2. 2 Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
3. 3 Remove chicken from the marinade and shake off excess; discard remaining marinade. Add chicken to boiling water and cook until just white on the outside but not completely cooked through, about 1 minute.
4. 4 Drain chicken and finish cooking in a hot oiled wok or skillet until no longer pink in the center and the juices run clear, or store parboiled chicken in the refrigerator in a sealed container until ready to use, up to a few hours.

By VICTORIA

Ingredients

• ✓ egg white
• water
• white sugar
• walnut
• mochiko
• vegetable oil
• shrimp
• mayonnaise
• honey
• sweetened condensed milk

Instructions

1. 1 Gather all ingredients.
2. 2 Stir water and sugar together in a small saucepan over high heat. Bring to a boil and add walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
3. 3 Whip egg whites in a medium bowl until foamy. Stir in mochiko until it has a pasty consistency.
4. 4 Heat oil in a heavy deep skillet over medium-high heat. Dip shrimp in mochiko batter, then fry in batches in hot oil until golden brown, about 5 minutes.
5. 5 Remove with a slotted spoon and drain on paper towels.
6. 6 Stir together mayonnaise, honey, and sweetened condensed milk in a medium serving bowl.
7. 7 Add fried shrimp and toss to coat with sauce. Sprinkle candied walnuts on top and serve.

By Celia

Ingredients

• ✓ egg white
• napa cabbage
• cilantro
• ground pork
• jalapeno pepper
• ginger root
• sesame oil
• salt
• black pepper
• potsticker wrapper

Instructions

1. 1 Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from cabbage as possible.
2. 2 Transfer cabbage and cilantro to a large bowl. Add pork, jalapeño peppers, egg whites, ginger, and sesame oil. Mix thoroughly with your hands. Season with salt and pepper.
3. 3 Line 2 baking sheets with waxed paper. Fill a small bowl with water.
4. 4 Hold a potsticker wrapper in the palm of your hand. Place a tablespoonful pork mixture in the center. Dip a finger in water and wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer dumpling to the prepared baking sheet. Repeat with remaining wrappers and pork mixture.
5. 5 Place dumplings in the freezer until firm, about 2 hours. Transfer to large resealable plastic bags and store in the freezer.

By ehreng

Ingredients

• ✓ egg white
• salt
• shrimp
• water
• white sugar
• walnut
• mayonnaise
• honey
• sweetened condensed milk
• lemon juice
• cornstarch
• vegetable oil

Instructions

1. 1 Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.
2. 2 Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes.
3. 3 Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool.
4. 4 Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing.
5. 5 Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches.
6. 6 Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness.
7. 7 Serve shrimp with the walnuts and honey dressing.

By SweetNsalty

Ingredients

• ✓ egg white
• napa cabbage
• ground pork
• soy sauce
• sherry
• cornstarch
• ginger root
• green onion
• wonton wrapper
• soy sauce
• rice vinegar
• ginger

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add napa cabbage and cook uncovered until tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the napa cabbage is cold, drain well, squeezing out any excess water, and place in a large bowl. Stir in ground pork, 2 tablespoons of soy sauce, sherry, cornstarch, 1 1/2 teaspoon of minced ginger, and green onion.
2. 2 Arrange half of the wonton wrappers on a large sheet of waxed paper. Brush each wrapper lightly with the egg white. Place a heaping teaspoon of the pork mixture in the center of each wrapper. Gather all 4 corners of the wonton wrapper and pinch the edges together to seal in the filling. Repeat with remaining wonton wrappers.
3. 3 Bring large pot of water to a boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and place on a platter.
4. 4 Dipping sauce: Mix 1/4 cup soy sauce, seasoned rice vinegar, and 2 tablespoons of shredded fresh ginger in a bowl.

By BRANDI T

Ingredients

• ✓ egg white
• prawn
• water chestnut
• green onion
• ginger root
• garlic
• salt
• white sugar
• cornstarch
• soy sauce
• rice vinegar
• sesame oil
• vegetable oil
• white sandwich bread
• black sesame seed
• sweet chili sauce

Instructions

1. 1 Add prawns, water chestnuts, green onions, ginger root, garlic, salt, and sugar to a food processor.
2. 2 Whisk egg white, cornstarch, soy sauce, rice vinegar, and sesame oil together in a small bowl and drizzle over the top of the shrimp mixture. Pulse until smooth, but not pureed, into a prawn mousse.
3. 3 Trim crusts off the bread and equally spread the prawn mousse all the way to the edge of each bread slice. Cut diagonally into 12 halves, and lightly sprinkle with sesame seeds
4. 4 Add oil to a 10-inch skillet so that it's about 1/2 inch deep, and heat to 375 degrees F (190 degrees C) over medium-high heat. Add 4 of the toasts, prawn-side down, not crowding the pan.
5. 5 Fry until toast is golden brown, 30 to 45 seconds; flip and cook bread side for another 15 seconds. The toasts cook very quickly, so keep your eye on them. Repeat for next batch.
6. 6 Transfer to a paper towel-lined rack and serve warm with sweet chili sauce.

By lutzflcat

Ingredients

• ✓ egg white
• chili oil
• green onion
• balsamic vinegar
• hoisin sauce
• soy sauce
• vegetable oil
• wonton wrapper
• white pepper
• salt
• sugar
• ginger root
• garlic
• sesame oil
• soy sauce
• bok choy leaves
• green onion
• bamboo shoot
• dandelion green
• napa cabbage
• ground pork

Instructions

1. 1 Combine pork, cabbage, dandelion greens, bamboo shoots, 4 minced green onions, bok choy, 3 tablespoons soy sauce, 4 teaspoons sesame oil, 3 cloves minced garlic, 1 tablespoon minced ginger, 1 teaspoon sugar, salt, and white pepper in a large bowl. Cover the bowl; refrigerate 6 hours to overnight.
2. 2 Beat egg white with 1 tablespoon water in a small bowl; set aside. Place 1 wonton wrapper on a flat work surface (cover additional wrappers with a moist towel to prevent drying); place 1 tablespoon pork mixture in center of wrapper. Brush edges of wrapper with egg white. Fold wrapper around filling and seal edges with a moistened fork. Repeat with remaining wrappers, pork mixture, and egg white.
3. 3 Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat; add dumplings, in batches, seam-sides up. Cook until dumplings are slightly brown, 30 to 60 seconds. Pour ½ cup water into the skillet; cover. Gently steam dumplings until they begin to sizzle and water evaporates, 7 to 8 minutes. Flip dumplings; continue cooking until bottoms begin to brown, 3 to 5 minutes. Repeat with remaining dumplings.
4. 4 Combine ½ cup soy sauce, hoisin, vinegar, 2 tablespoons chopped green onion, remaining 4 teaspoons sesame oil, 2 teaspoons chili oil, remaining 2 cloves minced garlic, remaining 1 teaspoon minced ginger, and remaining 1 teaspoon sugar in a large bowl for the dipping sauce.

By Challena

Ingredients

• ✓ egg white
• cornstarch
• pineapple chunk
• salt
• soy sauce
• ketchup
• apple cider vinegar
• white sugar
• water
• salt
• white sugar
• onion
• green bell pepper
• celery
• vegetable oil
• cornstarch
• vegetable oil
• green onion
• white sugar
• salt
• soy sauce
• pork butt

Instructions

1. 1 Gather all ingredients.
2. 2 Place cubed pork in a medium bowl and season with soy sauce, salt, and sugar for marinade.
3. 3 Add egg white and green onions and mix until well-combined. Cover and place in the refrigerator for at least 1 hour.
4. 4 Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer. Coat pork with cornstarch.
5. 5 Fry in hot oil until evenly browned, about 10 minutes. Drain on paper towels and set aside.
6. 6 Heat oil for vegetables in a wok over medium heat. Stir in celery, bell pepper, and onion; cook until tender, about 5 minutes. Season with pinch of sugar and salt. Remove from heat and set aside.
7. 7 Mix 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, soy sauce, and salt in a large saucepan; bring to a boil over high heat.
8. 8 Stir in cooked pork, celery mixture, and pineapple chunks with juice.
9. 9 Return to a boil, then mix in remaining 1/4 cup water and cornstarch. Cook until thickened and warmed through, about 2 minutes.

By PAM_1

Ingredients

• ✓ egg white
• active dry yeast
• bread flour
• white sugar
• margarine
• water

Instructions

1. 1 Add ingredients according to the manufacturer's directions.
2. 2 Be sure to use "crisp" bread setting and add the egg whites after the rest of the ingredients are moist.

By Rebecca Radnor

Ingredients

• ✓ egg white
• feta cheese
• salmon
• black pepper
• garlic
• puff pastry sheet

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Make filling: Combine feta cheese, smoked salmon, black pepper, and garlic in a large bowl.
3. 3 Prepare pastry: Roll out puff pastry sheet on a lightly floured surface to form a 12x12-inch sheet; cut out sixteen 3x3-inch squares. Place a spoonful of filling in the center of each square. Pull together corners of each square to form 16 packets. Brush packets with beaten egg white and place on the prepared baking sheets.
4. 4 Bake in the preheated oven until golden brown, about 20 minutes. Serve warm.

By TEXICANTWIN

Ingredients

• ✓ egg white
• water
• honey
• active dry yeast
• vegetable oil
• salt
• bread flour

Instructions

1. 1 In a small bowl, dissolve yeast and honey in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a large bowl, combine the yeast mixture with the oil, salt and 3 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into two long oval loaves. Place on two lightly greased baking sheets. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
4. 4 Just before baking, give the risen loaves three shallow slashes with a sharp knife. Bake in preheated oven for 30 minutes. Remove from oven, turn heat down to 350 degrees F (175 degrees C), brush with beaten egg white. Return loaves to the oven to bake for an additional 20 minutes, or until golden brown and bottoms sound hollow when tapped.

By Mark Cain

Ingredients

• ✓ egg white
• butter
• white sugar
• prune
• white sugar
• lemon juice
• vanilla extract
• cream of tartar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Butter and sugar a 2-quart baking dish.
2. 2 Combine prunes and 1/3 cup water in a medium saucepan over medium heat; bring to a simmer and cook until soft, about 5 minutes. Drain.
3. 3 Purée prunes in a blender, then transfer back to the saucepan. Add 1/3 cup sugar and heat until sugar dissolves. Remove from the heat and stir in lemon juice and vanilla.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and continue to beat until stiff peaks form. Fold in prune purée. Pour mixture into the prepared baking dish.
5. 5 Bake in the preheated oven until nicely browned on top, 15 to 20 minutes. Cool to room temperature, then chill for at least 2 hours before serving.

By meade_36yahoocom

Ingredients

• ✓ egg white
• ground turkey
• zucchini
• bread crumb
• onion
• parsley
• garlic
• salt
• black pepper

Instructions

1. 1 Mix ground turkey, zucchini, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper in a large bowl. Form into 12 patties.
2. 2 Heat a skillet over medium heat; arrange patties in skillet and cook until no longer pink in the center and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MakeItHealthy

Ingredients

• ✓ egg white
• penne pasta
• parmesan cheese
• chicken breast
• alfredo sauce
• tomato
• tomato sauce
• red pepper flakes
• mushroom
• spinach

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook penne in boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
3. 3 Meanwhile, add beaten egg whites to a shallow bowl. Place 2 cups Parmesan cheese into a second shallow bowl.
4. 4 Dip chicken into egg whites. Press chicken into Parmesan cheese to coat both sides. Gently toss between your hands, so excess cheese falls away. Place coated chicken on the prepared baking sheet.
5. 5 Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Meanwhile, heat Alfredo sauce, diced tomatoes, tomato sauce, and red pepper flakes in a large saucepan over low heat. Allow sauce to simmer while you finish the remaining steps.
7. 7 Heat a large skillet over medium-high heat; cook and stir mushrooms and spinach in the hot skillet until mushrooms are tender, about 5 minutes. Stir vegetables into sauce.
8. 8 Place cooked penne into a serving bowl; slice chicken into small pieces and arrange over pasta. Pour sauce over pasta and chicken. Sprinkle with remaining 1 cup Parmesan cheese.

By MandaGreens

Ingredients

• ✓ egg white
• sauerkraut
• thousand island salad dressing
• crescent roll
• corned beef
• swiss cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
2. 2 Mix sauerkraut and salad dressing together in a bowl until well combined. Unroll crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.
3. 3 Prebake dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.
4. 4 Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.

By Patti Barrett

Ingredients

• ✓ egg white
• cooking spray
• bread crumb
• parmesan cheese
• black pepper
• zucchini

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Grease a baking sheet with cooking spray.
2. 2 Whisk egg whites in a small bowl. Mix together bread crumbs, Parmesan cheese, and pepper in a shallow bowl.
3. 3 Dip zucchini slices into egg whites, then press into bread crumb mixture to coat. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 5 minutes. Turn zucchini over and continue baking until browned and crispy, 5 to 10 minutes more.

By KRISRIZZIO

Ingredients

• ✓ egg white
• chicken tender
• soy sauce
• bean sprout
• water chestnut
• green onion

Instructions

1. 1 Spray a skillet with cooking spray, and place over medium heat. Cook and stir the chicken until lightly browned and no longer pink, about 5 minutes. With a spatula, spread the chicken pieces out into the bottom of the skillet. Spray again with cooking spray if needed.
2. 2 In a bowl, beat the egg whites with soy sauce, and stir in the bean sprouts, water chestnuts, and green onion. Pour the egg mixture into the skillet over the chicken, and let cook until the bottom is lightly golden and the top has nearly set, about 3 minutes. Flip the egg pancake over, and cook the other side until lightly golden and set, another minute or two.

By LOSMOM

Ingredients

• ✓ egg white
• oil
• ground beef
• sun-dried tomato
• goat cheese
• salt
• steak seasoning
• parsley flakes
• liquid hickory smoke seasoning

Instructions

1. 1 Lightly oil a large skillet and put over low heat.
2. 2 Mix ground beef, egg whites, sun-dried tomatoes, goat cheese, sea salt, steak seasoning, and parsley in a large bowl. Shape into 5 hamburger patties.
3. 3 Put patties in the skillet and cook for 5 minutes. Flip and cook another 5 minutes. Increase heat to medium or medium-high, cover, and continue to cook, flipping occasionally, until burgers are cooked through and juicy, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Top with liquid hickory smoke seasoning.

By C Biskit

Ingredients

• ✓ egg white
• olive oil
• egg
• milk
• all-purpose flour
• water

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Drop 1 teaspoon olive oil each into 6 muffin cups.
2. 2 Beat eggs, egg whites, and milk together in a glass bowl until smooth.
3. 3 Heat egg mixture in microwave oven until warmed, about 1 minute.
4. 4 Stir flour into the egg mixture until completely incorporated into a batter.
5. 5 Heat muffin cups in preheated oven until the oil is smoking, 2 to 3 minutes.
6. 6 Stir cold water into batter. Pour 1/4 cup batter into each muffin cup.
7. 7 Bake in the preheated oven until risen and cooked in their centers, about 25 minutes.

By Rob Poole

Ingredients

• ✓ egg white
• shrimp
• cornstarch
• salt
• cayenne pepper
• coconut

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
2. 2 Rinse shrimp; pat dry with paper towels.
3. 3 Combine cornstarch, salt, and cayenne pepper in a shallow bowl. Add coconut flakes to a separate shallow bowl. Beat egg whites in a third shallow bowl until foamy.
4. 4 Dredge 1 shrimp in cornstarch mixture; shake off excess. Dip into beaten egg whites. Left up so excess drips back into the bowl. Press into coconut to completely coat. Place coated shrimp, unstacked, on the prepared baking sheet. Repeat with remaining shrimp.
5. 5 Bake in the preheated oven until outsides bright pink, centers opaque and no longer transparent, and coconut is browned, 15 to 20 minutes, flipping shrimp halfway through.
6. 6 Enjoy!

By girlbob

Ingredients

• ✓ egg white
• milk
• brown sugar
• cornstarch
• egg yolk
• butter
• vanilla extract
• pie crust
• cream of tartar
• white sugar

Instructions

1. 1 Combine milk, brown sugar, and cornstarch in a medium saucepan over medium heat. Cook, whisking constantly, until mixture thickens and coats the back of a spoon, about 10 minutes.
2. 2 Remove about 1/2 cup of the filling mixture and slowly whisk into beaten egg yolks to temper them. Pour mixture back into the pan and bring to a boil. Reduce heat and continue cooking, whisking constantly, until thickened to a pudding-like consistency, about 10 minutes. Remove from heat; stir in butter and vanilla extract until well mixed.
3. 3 Cover filling and allow to cool completely, stirring occasionally. Place in an ice bath to speed up the cooling, if desired. Pour mixture into pie crust and set aside.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Beat egg whites and cream of tartar together in the bowl of a stand mixer, or using an electric mixer, until soft peaks start to form. Add sugar gradually, continuing to beat until peaks turn stiff and meringue is glossy.
6. 6 Cover the pie filling with peaks of meringue, making sure to cover all the filling to the edges of the crust.
7. 7 Bake in the preheated oven until meringue peaks are browned, 10 to 15 minutes. Let cool to room temperature on a wire rack, about 1 hour. Transfer to the fridge to cool completely, about 4 hours.

By kuppykake

Ingredients

• ✓ egg white
• pumpkin puree
• butter
• egg
• brown sugar
• baking soda
• salt
• cinnamon
• nutmeg
• clove
• yogurt
• polenta

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
2. 2 In a blender or food processor, blend pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.
3. 3 Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
4. 4 Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.

By SASHENKA

Ingredients

• ✓ egg white
• mozzarella cheese
• white rice flour
• egg
• gluten-free bread crumb
• oregano
• salt
• black pepper
• garlic powder
• onion powder
• turmeric
• olive oil

Instructions

1. 1 Cut mozzarella cheese into 4x1-inch sticks.
2. 2 Place rice flour into a shallow dish. Whisk egg whites and egg together in another shallow dish. Mix bread crumbs with oregano, salt, pepper, garlic powder, onion powder, and turmeric in a third dish.
3. 3 Dredge one mozzarella stick through the rice flour, making sure to cover all four sides and the ends. Tap off excess flour, then dip stick into the egg mixture; turn with a fork to coat completely. Drain off any excess egg. Dredge thoroughly through the rice flour and eggs again. Shake off excess, then roll into the bread crumb mixture. Dip once more into the eggs and coat with bread crumbs again, covering the ends to prevent the cheese from melting and leaking through. Place stick on a freezer-safe plate. Repeat process for each mozzarella stick.
4. 4 Cover the plate of mozzarella sticks with plastic wrap and freeze for 30 minutes. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Set the timer for another thirty minutes.
5. 5 Fill an oil sprayer with olive oil. Remove sticks from freezer and arrange on the prepared baking sheet; spray tops with olive oil.
6. 6 Bake in the preheated oven for 5 minutes. Remove from oven and close oven door; turn sticks over and spray with oil. Continue baking for 5 minutes more. Continue turning, spraying, and baking the remaining two sides, about 10 minutes more.

By Buckwheat Queen

Ingredients

• ✓ egg white
• water
• bread crumb
• oregano
• basil
• parmesan cheese
• cheese ravioli
• cooking spray

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet.
2. 2 Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl.
3. 3 Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray; place on the wire rack.
4. 4 Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.

By chefspecialty

Ingredients

• ✓ egg white
• active dry yeast
• milk
• egg yolk
• butter
• bread flour
• water

Instructions

1. 1 Dissolve yeast in warm milk in a large bowl. Let stand until creamy, about 10 minutes. Add egg yolk, butter, then 2 cups bread flour; stir well to combine. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
2. 2 Divide the dough into 3 equal pieces and roll each piece into a 14-inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour.
3. 3 Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
4. 4 Beat together egg white and water in a small bowl. Brush risen loaf with egg wash and bake in preheated oven until golden, 20 to 25.

By Victoria Marler

Ingredients

• ✓ egg white
• cornmeal
• all-purpose flour
• active dry yeast
• salt
• water
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Grease a large baking sheet and sprinkle with cornmeal. Set aside.
3. 3 Combine 2 cups flour, yeast, and salt in the bowl of a stand mixer. Stir in 2 cups warm water; beat with the dough hook attachment until blended. Continue adding remaining flour, a little at a time, until incorporated.
4. 4 Knead dough on a lightly floured surface until smooth and elastic, 8 to 10 minutes. Shape into a ball, place in a greased bowl, and turn once.
5. 5 Cover and let rise in a warm place until doubled in size, about 1 hour.
6. 6 Punch dough down and divide in half.
7. 7 Turn out onto a lightly floured surface. Cover and let rest for 10 minutes.
8. 8 Roll each half into a large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
9. 9 Place loaves, seam-side down, on the prepared baking sheet.
10. 10 Lightly beat egg white with 1 tablespoon water and brush over loaves.
11. 11 Cover with a damp cloth and let rise until nearly doubled, 35 to 40 minutes. Preheat the oven to 375 degrees F (190 degrees C).
12. 12 Use a sharp knife to make 3 or 4 diagonal cuts, about 1/4-inch deep, across top of each loaf.
13. 13 Bake in the preheated oven for 20 minutes.
14. 14 Brush loaves with egg white mixture.
15. 15 Continue baking until an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C) or loaves sound hollow when tapped, 15 to 20 minutes more. If necessary, cover loosely with foil to prevent over-browning.
16. 16 Remove loaves from the baking sheet and cool on a wire rack.

By Jenn Hall

Ingredients

• ✓ egg white
• russet potato
• lemon juice
• butter
• half-and-half
• salt
• black pepper

Instructions

1. 1 Place potatoes and lemon juice in a large saucepan, and add enough water to cover. Bring to a boil over medium-high heat, and cook until tender, about 15 minutes.
2. 2 Drain water from potatoes, and use a potato masher to mash. Stir in egg white and butter, and gradually mix in the half-and-half using the masher. Use more or less cream to reach your desired consistency. Season with salt and pepper to taste.

By MINNESOTAMOM

Ingredients

• ✓ egg white
• ground pork
• ground beef
• potato
• nutmeg
• salt
• pie shell

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir pork and beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Mix together cooked meat, mashed potatoes, nutmeg, salt, and pepper in a large bowl until well combined.
4. 4 Line a 9-inch pie dish with 1 pastry crust. Spoon meat mixture into crust. Cover with second pastry crust; seal and flute the edges. Brush top crust with beaten egg white. Shield the edges with aluminum foil to prevent crust from burning.
5. 5 Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until edges brown, about 15 minutes more.

By Laurie Fontaine Bennett

Ingredients

• ✓ egg white
• ✓ egg white
• active dry yeast
• sugar
• water
• shortening
• salt
• all-purpose flour
• milk

Instructions

1. 1 In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
2. 2 Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
3. 3 Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.
4. 4 Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
5. 5 Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
6. 6 Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.

By MARBALET

Ingredients

• ✓ egg white
• chicken
• broccoli
• red bell pepper
• garlic
• cheddar cheese
• mayonnaise
• dill weed
• salt
• almond
• onion
• crescent roll

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees F).
2. 2 In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
3. 3 Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
4. 4 Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

By Kelly Grimes