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Hazelnut Blue Pecan Salad
Lunch

Hazelnut Blue Pecan Salad

4.9

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold in cayenne pepper and salt. Add the pecans and stir until coated. Spread the mixture evenly on the parchment-lined baking sheet.
  3. 3 Bake 10 minutes, then turn the pecan pieces. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 minutes.
  4. 4 Mound two cups of salad greens on each plate. Sprinkle each serving with 1/4 cup Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil. Top each salad with a cup of toasted pecans.

By betsyjane

Mack's Tunaburgers
Lunch

Mack's Tunaburgers

3.9

Prep
10 min
Cook
4 min
Total
14 min

Instructions

  1. 1 Combine the tuna, teriyaki sauce, bread crumbs, and egg whites in a bowl until well combined, and no large pieces of tuna remain. Season with black pepper, garlic, and hot sauce. Mix well, then form into two patties.
  2. 2 Heat vegetable oil in a skillet over medium-high heat. Cook the patties until brown on both sides, about 2 minutes per side.

By Chris McCoy

Birthday Cake for Your Cat
Lunch American

Birthday Cake for Your Cat

4.5

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray 2 muffin tin cups with cooking spray.
  2. 2 Combine tuna, flour, egg white, and Cheddar cheese in a bowl. Fill the prepared muffin cups equally with the mixture.
  3. 3 Bake in the preheated oven for 15 minutes. Let cool in the tin for 5 minutes. Invert onto a wire rack to cool completely.
  4. 4 Garnish cakes with shrimp.

By Nate Bartlett

Oatmeal Chocolate Chip Snack Bars
Lunch

Oatmeal Chocolate Chip Snack Bars

3.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk applesauce, brown sugar, white sugar, egg white, oil, milk, and vanilla extract together.
  3. 3 Stir flour, baking soda, cinnamon, and salt together in a separate bowl; add to the applesauce mixture. Stir in oats and chocolate chips. Spread dough evenly into an ungreased 9x13-inch baking pan.
  4. 4 Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool completely before cutting into 16 bars.

By KenzieKook

Turkey, Quinoa, and Zucchini Mini Meatloaves
Lunch

Turkey, Quinoa, and Zucchini Mini Meatloaves

Prep
20 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  2. 2 Shred the zucchini using a cheese grater over a lint-free kitchen towel. Wrap the zucchini in the towel and wring out as much water as possible.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and swab with olive oil.
  4. 4 Place the zucchini in a large bowl. Add 1/4 cup chile sauce, red onion, egg whites, garlic, parsley, Italian seasoning, salt, and pepper. Add quinoa and turkey; mix well to combine. Divide mixture into 6 parts and shape into small loaves. Space them evenly on the baking sheet.
  5. 5 Combine the remaining 1/2 cup chile sauce with mustard. Spread a heaping spoonful over each loaf.
  6. 6 Bake in the preheated oven until meatloaves are hot on the inside and sauce has darkened in color, 30 to 35 minutes. Remove from oven and let rest, at least 5 minutes.

By Kelly Rose Diggins

Flourless Peanut Butter Chocolate Chip Blender Muffins
Lunch American

Flourless Peanut Butter Chocolate Chip Blender Muffins

4.0

Prep
10 min
Cook
9 min
Total
24 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a muffin tin with cooking spray.
  2. 2 Combine peanut butter, banana, honey, egg white, almond extract, baking soda, and sea salt in a blender; blend until smooth. Stir chocolate chips into the batter with a wooden spoon.
  3. 3 Pour batter into the prepared muffin tin, filling each cup 3/4 full.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 9 minutes. Cool in the tin for 5 minutes; transfer to a baking rack to cool completely.

By Megan Olson

Oven-Baked Onion Rings
Lunch American

Oven-Baked Onion Rings

4.1

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spray a large rimmed baking sheet with cooking spray.
  2. 2 Whisk egg whites, milk, and cayenne pepper together in a bowl until thoroughly combined. Place panko into a separate bowl.
  3. 3 Toss a few onion slices in milk mixture with tongs until coated. Lift up so excess liquid drips back into the bowl, then place into panko and shake the bowl until rings are coated. Transfer to the prepared baking sheet and repeat with remaining onions. Spray coated onions lightly with cooking spray.
  4. 4 Bake in the preheated oven until onions are tender and crumbs are light golden brown, 12 to 15 minutes.

By John Mitzewich

Simple Stromboli
Lunch American

Simple Stromboli

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Heat a large skillet over medium-high heat; cook and stir sausage until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  3. 3 Pat out bread dough on an ungreased baking sheet, to 3/4-inch thickness. Lay salami, ham, and American cheese slices in center of dough. Sprinkle with mozzarella cheese, salt, pepper, and cooked sausage. Wrap dough to cover ingredients, pinching and sealing edges to prevent leakage; brush top with egg white.
  4. 4 Bake in preheated oven until dough is baked and lightly browned, 17 to 20 minutes.

By Judy Cowan

Skinny Pumpkin Spice Muffins with Walnut Streusel
Lunch

Skinny Pumpkin Spice Muffins with Walnut Streusel

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
  2. 2 Sift together whole wheat flour, all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl.
  3. 3 Combine pumpkin puree, egg whites, and egg in a large bowl; beat with an electric mixer until combined. Mix in white sugar, brown sugar, olive oil, and vanilla extract. Slowly add flour mixture to the pumpkin mixture, stirring until just combined. Fill the prepared muffin cups a little more than 1/2 full with batter.
  4. 4 Combine brown sugar, diced butter, oats, walnuts, and flour for the streusel in a small bowl. Use a fork or your hands to combine until mixture resembles rough crumbs. Divide crumbs evenly amongst the muffin cups.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

By Christine Skari

Pumpkin Chocolate Coconut Oil Bars
Lunch American

Pumpkin Chocolate Coconut Oil Bars

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
  2. 2 Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
  3. 3 Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.

By Megan Olson

Skinny Crustless Spinach Quiche
Lunch American

Skinny Crustless Spinach Quiche

5.0

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 2 Heat butter in a skillet over medium heat. Saute mushrooms, onion, and garlic in the hot pan until onion is tender, about 7 minutes. Add spinach to the onion mixture and cook over low heat until spinach is limp and most of the water has evaporated, 5 to 7 minutes.
  3. 3 Place egg whites into a bowl and add milk; whisk together. Add 1/2 cup Cheddar cheese and feta cheese. Stir in spinach mixture until thoroughly mixed. Season with salt and pepper. Pour mixture into the prepared baking dish.
  4. 4 Bake in the preheated oven for 15 minutes. Remove from the oven and sprinkle remaining Cheddar cheese over quiche. Return to the oven and continue to bake until center is set, about 40 minutes.

By Oryon65

Hawaiian Pork Hash
Lunch American

Hawaiian Pork Hash

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil.
  2. 2 Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open. Place dumplings in a steamer.
  3. 3 Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes.

By SAXONY

Yolkless Egg Salad
Lunch American

Yolkless Egg Salad

4.0

Prep
15 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Heat vegetable oil in a skillet over medium heat. Cook and stir egg substitute in hot oil until set, about 5 minutes.
  2. 2 Transfer scrambled egg substitute to a plate and refrigerate until chilled.
  3. 3 Stir chilled egg substitute, chopped egg whites, mashed potato, mayonnaise, green onions, celery, mustard, chili powder, garlic powder, balsamic vinegar, salt, and black pepper in a bowl until combined.

By julietdavis

Vegetarian Nori Miso
Lunch Asian

Vegetarian Nori Miso

5.0

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked, about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.
  2. 2 Reduce heat to medium. Mix miso paste, ginger paste, and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame, mushrooms, spring onion, garlic, and soy sauce to miso broth; cover pot with a lid, reduce heat to medium-low, and cook until mushrooms are no longer floating on the surface, about 10 minutes.
  3. 3 Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer, stirring occasionally, until soup flavors have blended, about 1 hour.

By Retroantix

Merenges
Dessert Latin American

Merenges

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
  2. 2 In a large clean glass or metal bowl, whip the egg whites with salt and cream of tartar until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip to stiff peaks. Fold in the lemon zest. Drop by heaping spoonfuls onto the prepared baking sheets.
  3. 3 Bake for 35 minutes in the preheated oven, or until they peel off of the sheet without resistance. Cool on wire racks, then store in an airtight container at room temperature.

By Missy

Quindim
Dessert Latin American

Quindim

4.0

Prep
10 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix sugar, coconut, and butter in a bowl with an electric mixer until well combined. Add egg yolks and egg white; beat until well combined. Pour mixture into a 9-inch pie plate.
  3. 3 Place the pie plate into a large roasting pan; pour enough boiling water into the bottom of the roasting pan to reach about halfway up the side of the pie plate.
  4. 4 Place the roasting pan in the preheated oven and bake until custard is golden brown on top, about 30 minutes.
  5. 5 Remove from the oven and let cool to room temperature, about 30 minutes. Serve immediately or refrigerate until serving.

By Katt Lopes Vallee

Pisco Sour Cocktail
Drink Latin American

Pisco Sour Cocktail

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine Pisco, lime juice, simple syrup, and egg white in a cocktail shaker. Cover and shake until egg white is emulsified, 10 to 20 seconds. Add ice; cover and shake until chilled.
  2. 2 Strain into a chilled Champagne coupe. Garnish with 4 drops Angostura bitters swirled with 2 straws.

By Allrecipes

Suspiro Limeño
Dessert Latin American

Suspiro Limeño

4.1

Prep
15 min
Cook
30 min
Total
225 min

Instructions

  1. 1 Whisk together sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.
  2. 2 Whip egg whites with confectioners' sugar to stiff peaks (see Editor's Note). Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving.

By fran from chile

Brazilian-Style Moist Coconut Cake
Dessert Latin American

Brazilian-Style Moist Coconut Cake

4.0

Prep
20 min
Cook
40 min
Total
240 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together flour and baking powder.
  2. 2 Beat the egg whites to soft peaks, then continue beating while slowly adding the sugar until stiff peaks have formed. Fold in egg yolks until evenly mixed, then fold in the flour mixture alternately with the orange juice. Pour batter into the prepared pan.
  3. 3 Bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the center comes out clean, about 40 minutes.
  4. 4 When the cake is done, remove from the oven, and use a fork to poke all over the top of the cake, in 1 inch intervals. In a small bowl, stir together the milk, coconut milk, and sweetened condensed milk. Evenly pour the milk mixture over the cake, then sprinkle with coconut flakes. Chill cake in the refrigerator until cold, about 3 hours.

By CookingMama

Brazilian Banana Bread
Breakfast Latin American

Brazilian Banana Bread

4.1

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. 2 In a large bowl, mix together margarine and sugar until smooth. Mix in yolks. Stir in flour and baking powder alternately with the milk.
  3. 3 In another bowl, beat egg whites until doubled in volume. Fold beaten whites into the dough. Spread into a greased 9 x 12 inch pan. Slice bananas over the top of the dough. In a small bowl, mix together the 2 tablespoons sugar and the cinnamon; sprinkle over bananas.
  4. 4 Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

By Fernanda Esteves

Beef Empanadas
Dinner Latin American

Beef Empanadas

4.5

Prep
45 min
Cook
40 min
Total
145 min

Instructions

  1. 1 Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
  2. 2 Add ground beef, oregano, salt, cayenne pepper, and cumin to the pot. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
  3. 3 Remove filling from the refrigerator and transfer to a colander to drain. Return filling to the Dutch oven.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
  5. 5 Place about 2 tablespoons filling into the center of empanada disk. Fold empanada in half into a crescent shape, press the edges of dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
  6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

By slatkasamrica

French Meringues
Dessert French

French Meringues

4.3

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
  2. 2 Whip egg whites in a glass or metal bowl until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing and transfer the mixture to a large pastry bag. Pipe meringue out onto the prepared baking sheet using a large round tip or star tip.
  3. 3 Place meringues in the preheated oven. Put a wooden spoon handle in the door to keep it from closing all the way.
  4. 4 Bake until meringues are dry and can easily be removed from the pan, about 3 hours. Allow cookies to cool completely before storing in an airtight container at room temperature.

By RANDYVH

Soldiers Kisses
Dessert

Soldiers Kisses

4.9

Prep
15 min
Cook
40 min
Total
120 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat the egg whites with an electric mixer until light and frothy; beat in sugar, about 1 tablespoon at a time, until incorporated. Continue beating until the mixture is thick and shiny, 1 to 2 more minutes. Lightly fold in the walnuts. Drop by heaping teaspoonful onto the prepared baking sheet.
  3. 3 Bake until dry to the touch, about 40 minutes. Cool thoroughly.

By pdmiles

Meringue Buttercream
Dessert

Meringue Buttercream

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine egg whites and sugar in a heat-safe bowl. Set the bowl over a pot of simmering water. Whip mixture until the temperature reaches 120 degrees F (49 degrees C) on a digital or instant thermometer and sugar is dissolved, about 5 minutes.
  2. 2 Remove egg white mixture from heat. Continue to whip until soft peaks form and the meringue temperature has come down to 99 degrees F (37 degrees C) or lower, 4 to 7 minutes.
  3. 3 Add butter to the meringue, 2 tablespoons at a time, whipping until incorporated and fluffy. Scrape the sides of the bowl and keep mixing until smooth, 5 to 8 minutes. Add vanilla extract and whip until incorporated.

By 2Kings61617

Easiest, Most Delicious Meringue Buttercream
American

Easiest, Most Delicious Meringue Buttercream

4.1

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, frequently stirring, until the temperature of egg whites reaches 140 degrees. They will feel very hot to the touch.
  2. 2 Transfer heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg whites flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.

By dsrinivasan

Easy Three-Ingredient Gluten-Free German Christmas Coconut Cookies
Dessert European

Easy Three-Ingredient Gluten-Free German Christmas Coconut Cookies

4.8

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, and continue beating. Fold in coconut flakes with a spatula.
  3. 3 Use 2 teaspoons to place little mounds of coconut mixture 2 inches apart onto the baking sheets.
  4. 4 Bake in the preheated oven until lightly browned, 15 to 20 minutes, depending on the size of the cookies. Allow to cool on baking sheet for a few minutes, then carefully transfer onto a wire rack to cool completely.

By vewohl

Sea Foam Frosting

Sea Foam Frosting

4.2

Prep
Cook
Total

Instructions

  1. 1 Stir the unbeaten egg whites, sugar and water together in the top of a double boiler. Cook over briskly boiling water, beating with a rotary beater for 7 minutes or until frosting looks fluffy and holds a soft, gentle shape.
  2. 2 Remove from boiling water, add vanilla extract and continue beating until frosting holds definite peaks.
  3. 3 Spread between layers of cake and then frost the sides and top.

By I A Purcell