Eggs/66 recipes

An easy beefy one dish meal with Bisquick, ground beef, tomatoes and cheese.

Outstanding, the light herb and cheese enriched batter sealed in the juices and kept the chicken breast cutlets super moist.

Bananas, oats and yogurt make these muffins healthy and moist while the chocolate chips and walnuts add that touch of decadence.

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Luscious double-chocolate cupcakes that are easy to make and very moist. They bake to perfection with a near perfect crumb and sinfully rich chocolaty flavor.

This delicious sweet potato casserole impresses everyone. It's creamy but not too rich, it's sweet but not too heavy. The candied pecan topping adds the extra crunchiness and nuttiness, a great side dish to share on your Thanksgiving table.

Hot Cakes recipe

Quick and easy, amazingly delicious! Perfect for a Sunday brunch. The tomatoes keep the eggs moist and steamed fluffy.

These chocolate chip cookies were amazingly delicious. Just like the name, these cookies had a nice crunch when biting into it, and they were so buttery.

An authentic Chinese Shrimp Wonton soup. Prepared wonton wrappers make preparation easy.

12-Egg-White Angel Food Cake recipe

Salisbury steaks in a beefy mushroom sauce. This recipe makes nice thick steaks with lots of tasty mushroom sauce.

Apple Carrot Cake recipe

A spaghetti squash casserole cooked with Gryuere (or swiss) cheese and fresh basil until the parmesan cheese is browned and the casserole is bubbling. Unbelievably low-fat, low-carb delicious goodness.

There are ground pecans in the shell, there are chopped pecans in the maple-brown sugar filling, and there are maple candied pecans arranged on top. The sweetness comes from both dark brown sugar and maple syrup, and there are some chopped dried cherries and rum added into the filling as well. A classic pecan pie is twisted with a modern way to make it more delicious and appealing, and everyone will give you a big "wow".

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.