Ingredient: Egg

Dessert Blintzes (Frozen)

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 Dessert Blintzes (Frozen)
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Course Dessert
Cuisine French
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Course Dessert
Cuisine French
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Instructions
  1. Melt butter in square or 9x13 pan
  2. Place frozen blintzes in pan
  3. Mix remaining ingredients and pour over blintzes
  4. Bake at 350 for 1 hour

Potato Kugel

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 Potato Kugel
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Instructions
  1. Combine all ingredients and mix thoroughly
  2. Pour into hot greased 1.5 quart baking dish
  3. Bake at 375 for 45 minutes or until top is browned and crisp around the edges

Potato Pancakes

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 Potato Pancakes
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Cuisine Jewish
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Version #1
Version #2
Cuisine Jewish
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Version #1
Version #2
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Instructions
  1. Cut potato into small pieces and grate with onions in a food processor
  2. Place strainer in pan and pour grated mixture into strainer
  3. Leave water drain and then pour out all water leaving starch in pan
  4. Pour potato mixture into pan with starch
  5. Add eggs, salt, flour and baking powder
  6. Spoon into hot oil and fry until golden on both sides

Potato Pie

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 Potato Pie
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Instructions
  1. Boil potatoes in skin
  2. After they're cooled, peel and mash until very smooth
  3. Coat Pyrex dish with butter; coat butter with 1/2 of the bread crumbs
  4. Add half of the potatoes
  5. Lay down strips of prosciutto then slices of mozzerella
  6. Cover with other half of potatoes, trying to seal a "pie"
  7. Cover with bread crumbs and pats of butter
  8. Bake at 350 until top is golden brown

Chocolate Devil’s Food Cake

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 Chocolate Devil's Food Cake
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Instructions
  1. Cream shortening and sugar
  2. Add chocolate, eggs and vanilla and mix
  3. Add flour, salt, and baking soda, and mix
  4. Gradually add milk
  5. Blend well and pour into a greased and floured 9 inch tube pan
  6. Bake 1-1.5 hours at 375

Chocolate Pumpkin Brownies – Low Fat

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 Chocolate Pumpkin Brownies - Low Fat
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Corn Fritters

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 Corn Fritters
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Instructions
  1. Heat oil 2-3 inches deep
  2. Mix bisquick, water and egg until smooth
  3. Add corn
  4. Drop large spoonfuls of mixture into hot oil and fry on both sides until golden brown

Shepherd’s Pie (Alton Brown)

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 Shepherd's Pie (Alton Brown)
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Potatoes
Meat Filling
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Potatoes
Meat Filling
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Instructions
  1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
  2. Preheat the oven to 400 degrees F.
  3. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  4. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.