401 egg pudding recipes

Carrot puree cake bakes smooth, cooked carrot puree into an ultra-moist crumb, warmed with cardamom and cinnamon and brightened with orange. Topped with classic cream cheese frosting for a fresh twist on carrot cake.

Definitely a five star recipe. I used salami instead of ham, because that was all I had at the moment, and it came out delicious. If you are a big fan of Chinese food and would't mind cooking in your own kitchen, you should give it a go. By the way, chow fan (fun) is how Chinese say fried rice. Happy Cooking :)

This quick and easy fried rice is very flavorful. The bell pepper, peas and carrots add some beautiful colors and crunchy texture into the fried rice, the Asian flavor from the sauce brings all the ingredients together and gives the fried rice tangy taste.

These biscotti is loaded with flavour, every bite yields bits of yummy goodness. Perfect for a snack with a cup of coffee or your favorite tea, and also make excellent Christmas gifts!

Lightened cranberry cake with whole berries on the bottom and a tender egg-white batter on top. A jewel-toned holiday dessert with naturally sweet-tart bite.

Crispy deep-fried cardamom pastries with rum, butter, and a powdered sugar coating. Pale, delicate, and fragrant with freshly pounded cardamom seeds.

Stir-fried chicken with Kahlua coffee liqueur glaze, cashews, mushrooms, water chestnuts, and bean sprouts. An unexpected fusion of coffee sweetness and Asian crunch.

Salad made with cocktail tomatoes, avocado, rocket and proscuitto and drizzled in a strawberry dressing.

Stir-fried chicken shreds with bean sprouts, snow peas, and water chestnuts in a classic Chinese wok technique. Egg white velveting keeps the chicken silky and tender.

Low-fat brown sugar apple pie made with fat-free margarine crust and Butter Buds in place of real butter. Granny Smith apples spiced with cinnamon, nutmeg, and fresh lemon zest.

Lobster Moana: tropical-island lobster stir-fry from the New York Times archive with rum, bean sprouts, water chestnuts, snow peas, and napa cabbage, thickened with egg.

Light chocolate chiffon cake made with egg substitute and sugar substitute for fewer calories. Fluffy whipped egg whites create airy texture without oil or butter.

Wholesome whole wheat and oat scones made with oil instead of butter, studded with raisins or currants. Ready in 30 minutes with endless flavor variations.

Jade scallops stir-fried with bok choy, snow peas, water chestnuts, and baby corn in a ginger-garlic sauce. A classic Chinese wok technique with velveted seafood.

This generous broccoli and cheese omelet is a healthy breakfast recipe that is low in fat, cholesterol, and carbs, all without sacrificing flavor.

It is really a great cake, a long time favorite of mine, every time it turns out perfect, so yummy.