Meatloaf no eggs recipes

The preparation of the shrimp creates a lovely crunchy texture. It is served with a creamy lemon, butter, and garlic sauce enriched with egg.

A prize winning best of the best meatloaf. Best meatloaf I've ever had.

My family loved this meatloaf! I used hot Italian turkey sausage and italian breadcrumbs; also, made the sauce with red wine. The leftovers were eaten before going to bed. It's a winner.

My husband and i really enjoyed this recipe. I am not a very good cook, but these instructions were really easy to follow! Try it!

A lighter (less butter) version of Hollandaise sauce with foolproof directions. This lemony creamy sauce is perfect for serving with any kind of fish.

This is the best carrot cake ever. My friends said that they would buy it from me. I only make it on special occasions. MJ

Egg yolk and butter sauce flavored with lemon juice. This is THE classic sauce with slight modifications to reduce the amount of fat. It is made with warmed egg yolks flavored with a bit of lemon juice with butter incorporated. It it probably the most famous of all the classic French sauces. Addendum: This recipe is a combination from several French cookbooks including Julia Child & Larousse Gastronomique but uses a bit less butter.

Usually I have a certain degree of self control when it comes to my buttery treats. With this lemon cake, however, I will happily consume an entire loaf in a sitting without thinking twice. Do I regret it? NO! Bake it and you will understand. Thank you, Ina.

Leave the ground beef in the freezer, and use this delicious recipe that uses not chicken, but fish!

Crisp and tangy little cookies, reminiscent of the ones Sunshine used to make.

Easy to make and good to use up leftover cooked chicken, better than Chicken Nuggets!

"Lobster Newberg. Also "lobster a la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the capatain by naming the dish "lobster a la Wenberg." But later Wenberg and Delmonico had a falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand by renaming it "lobster a la Newberg," reversing the first three letters of the captain's name.

The whole family loved this recipe! The second time I made it I substituted some of the ketchup with chili sauce with no noticeable difference.

Very very good, we baked the pasties in the oven, and they turned out perfect.

Perfectly balanced American classic comfort food that is ready at a moments notice.

An easy butter baked cod topped with crunchy almonds. No fuss, easy clean-up and tastes great. A nearly perfect fish main dish. Norwegian or Atlantic cod works well as does any other firm fleshed white fish.