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Warm Chicken Sandwiches with Mushrooms, Spinach and Cheese
Bon Appétit | January 2009
by Maria Helm Sinskey
Warm Chicken Sandwiches with Mushrooms, Spinach and Cheese
(photo by: Gail Albert Halaban)

The sandwiches can be refrigerated one day ahead (chill the chicken and spinach before assembling).

Yield: Makes 4 servings
 
ingredients
4 ciabatta rolls, halved horizontally
3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
Whole grain mustard
8 ounces Fontina cheese, shredded, divided
12 ounces sliced white mushrooms
2 tablespoons chopped shallots
3 garlic cloves, pressed
2 cups shredded roast chicken
1 5-ounce bag baby spinach
 
preparation

Preheat oven to 400°F. Pull some bread from ciabatta rolls to form slightly hollow centers. Drizzle ciabatta rolls with olive oil. Spread roll bottoms with whole grain mustard. Sprinkle roll bottoms with half of Fontina cheese.

Heat 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sauté 4 minutes. Add chopped shallots and pressed garlic; sauté 3 minutes. Add chicken; sauté 2 minutes to heat through. Transfer to plate. Add 1 tablespoon oil to skillet. Add spinach; sauté 2 minutes. Season to taste with salt and pepper. Drain. Spoon chicken mixture, then spinach over roll bottoms. Top with remaining cheese. Cover with roll tops. Wrap each sandwich tightly in foil. Bake sandwiches until cheese melts, about 20 minutes.

 


Easy Chicken Masala


Easy Chicken Masala
Bon Appétit | February 2010
by Maria Helm Sinskey

Easy Chicken Masala
(photo by: Gail Albert Halaban)

Position racks in the top third and the bottom third of the oven so that the chicken and the carrots can roast together.

Yield: 6 servings
 
ingredients
1 cup plain whole-milk yogurt
1/4 cup coarsely chopped fresh cilantro
3 tablespoons extra-virgin olive oil
1 tablespoon garam masala*
2 teaspoons coarse kosher salt
1 large garlic clove, pressed
1 4- to 4 1/2-pound roasting chicken, cut into 8 pieces, backbone removed
2 small onions, cut into 1/4-inch-thick slices
 
preparation

Mix yogurt, chopped cilantro, olive oil, garam masala, salt, and garlic in 13x9x2-inch glass baking dish. Add chicken to marinade, 1 piece at a time, coating all sides. Cover with plastic wrap; refrigerate at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.

Position racks in top third and bottom third of oven; preheat to 400°F. Arrange onions in thin layer on large rimmed baking sheet to form bed for chicken. Top with chicken pieces in single layer, spacing apart for even roasting (chicken will still be coated with marinade). Discard remaining marinade.

Roast chicken on top rack until cooked through and juices run clear when thickest portion of thigh is pierced with knife, about 1 hour. Serve chicken atop onion slices. Spoon pan juices around.

* An Indian spice mixture; available in the spice section of many supermarkets and at Indian markets.

nutritional information Per serving: 395.4 kcal calories, 55.2 % calories from fat, 24.2 g fat, 6.3 g saturated fat, 124.5 mg cholesterol, 3.4 g carbohydrates, 0.7 g dietary fiber, 2.5 g total sugars, 2.7 g net carbohydrates, 38.8 g protein
Nutritional analysis provided by Bon Appétit

Epicurious.com © Condé Nast Digital, Inc. All rights reserved.



Grilled Cheese with Pulled Short Ribs and Pickled Red Onions
Epicurious | January 2009
by Govind Armstrong
Small Bites, Big Nites

Grilled Cheese with Pulled Short Ribs and Pickled Red Onions
(photo by: Lisa Romerein)

 

Along with the Seared Kobe Beef on Mini Yorkshire Pudding and the Truffled Gruyère Fondue, this item has never left the lounge menu. I remember briefly intimating to a customer that I might be replacing the grilled cheese, and I was practically accosted! Because this snack is only available in the lounge and at the dining bar, people will go to sneaky lengths to order it. There have been guests who have left the table, walked to the lounge, ordered a sandwich, eaten it—and then returned to the table as if nothing had happened!


Like a cheesesteak to a Philadelphian, grilled cheese and short rib sandwiches are my comfort food for late-night lounging. And I can't get enough of the slow-cooked short rib. There are myriad uses for it, from picking and shredding it into a hash with roasted potatoes, garlic, and herbs to a hearty breakfast with poached or fried eggs and toast. Slice it and serve it with mashed potatoes. It may be a little time-consuming to braise anything, especially without a slow cooker, but it's a dish that everyone should try at least once.

 

Yield: Makes 8 servings
 
ingredients
Sachet:
4 sprigs flat-leaf parsley
6 sprigs thyme
2 bay leaves
1 teaspoon peppercorns

Pulled short ribs:
1 tablespoon grapeseed or canola oil
2 pounds boneless beef short ribs
Salt and pepper to taste

1/2 carrot, cut into large dice
1/2 celery, cut into large dice
1/2 onion cut into large dice
6 medium cloves garlic, cracked
1 cup red wine (such as cabernet sauvignon)
Sachet (see above)
3 cups beef broth
1 2-pound loaf sourdough bread , cut into 16 slices
12 ounces Bel Paese cheese , sliced thin
2 tablespoons plus 2 teaspoons Pickled Red Onions
4 teaspoons unsalted butter, room temperature
4 teaspoons grapeseed oil
 
preparation
For the sachet:

For the sachet, wrap the parsley, thyme, bay leaves, and peppercorns in a small amount of cheesecloth and tie with butcher's twine.


For pulled short ribs:

Preheat the oven to 325°F.

Beginning with a large saucepan or braising pan with a lid, heat the tablespoon of grapeseed oil over medium-high heat. Season the short ribs with salt and pepper. Sear the short ribs on either side until caramelized and golden brown, about 5 minutes. Remove the meat from the pan. Add the carrot and celery to the pan and cook for 5 minutes over the same heat. Add the onion and garlic. Cook together until caramelized, about 5 minutes, stirring occasionally as needed. Add the short ribs back to the pan and deglaze with the red wine. Add the sachet and, stirring from time to time, allow the wine to reduce until almost evaporated, about 6 minutes. Pour in the beef broth and bring the braise up to a boil. Put the lid on and place in the oven for 2 hours. Stir occasionally.

After the first 2 hours of cooking time, remove the lid. For the next hour, baste the short ribs every 15 minutes, leaving the lid off. Cook for an additional hour, until very tender, for a total of 4 hours cooking time.

Pull the short ribs from the oven and allow them to cool in the braising juices for at least a few hours. Carefully transfer the meat to a plate and strain the juices through a fine sieve, then allow the fat to rise. Remove the fat. Using a dinner fork in each hand, lightly shred the meat along the natural grains in a pulling motion from the center outward, and set aside.

To prepare each sandwich, begin by preheating the oven to 350°F.

Take 2 slices of bread. On the bottom slice, place a layer of cheese (you'll want approximately 1 1/2 ounces for each sandwich, just enough to cover the bread to the edges), then top with 1 teaspoon of pickled red onion, spread to the sides. Place 1/4 cup of the pulled short ribs on top, add another layer of cheese, and top with the second slice of bread. Brush each completed sandwich on top and bottom with 1/2 teaspoon butter.

In a cast-iron pan over medium-high heat, add 1 teaspoon of the grapeseed oil and allow it to get nice and hot. Place 2 sandwiches in at a time and flip so they will absorb the oil on both sides. Weight them down with a small sauté pan. After 1 minute, flip the sandwiches, return the weight, and place directly in the oven.

After 2 minutes, remove the weight. Flip the sandwich one final time, and cook for 1 final minute. Pull from the oven, slice diagonally, and serve immediately. Repeat with the remaining sandwiches.


Chef's tips:

If you have a slow cooker, you can make the short ribs ahead of time.

Any good-quality melting cheese, such as Wisconsin Cheddar, will work well.

We make a "true" grilled cheese and grill the sandwich on our wood-burning grill. You should try that at home!


 

Source Information
With permission from Small Bites, Big Nites by Govind Armstrong, (C) 2007 Clarkson Potter

Grilled Pizzettas with Parmigiano, Prosciutto and Arugula and with Taleggio and Puttanesca

Recipe courtesy Anne Burrell

Prep Time: 25 min
Inactive Prep Time:--
Cook Time: 10 min
Level: Intermediate
Serves: about 6 pizzas

Ingredients

Chili Oil:

  • 5 to 6 Fresno chile peppers, roughly chopped
  • 1 1/2 cups extra-virgin olive oil

For the dough:

  • 1/2 cup warm tap water
  • 1 1/2 teaspoons dry yeast
  • 1/2 teaspoon sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons extra-virgin olive oil

For the toppings:

  • 1/2 pound Parmigiano-Reggiano, shaved thin
  • 1/2-pound Taleggio cheese, rind removed and chopped
  • 1/4 pound prosciutto, sliced thin
  • 2 cups baby arugula
  • 2 plum tomatoes, diced
  • 1/4 cup pitted gaeta olives, sliced
  • 2 tablespoons capers
  • Pinch red pepper flakes
  • Salt
  • Extra-virgin olive oil
  • Chili-infused oil, for garnish
  • Chopped chives, for garnish

For the Chile Oil:

Directions

In a small saucepan, bring chiles and oil to a simmer. Remove from heat and let peppers steep in oil at least 1 hour.

To make the dough:

In a small bowl add the warm (this activates the yeast. If the water is too hot the yeast will die and if the water is too cold the yeast will not activate) tap water add the dry yeast and the sugar and stir to combine. Let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty, this is what you want.

In a large mixing bowl, combine the flour and the salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth clean work surface and use your hands to knead the dough to a smooth consistency.

Return the dough to the mixing bowl, cover with plastic wrap and set in a warm place for at least 1 hour or until the dough has doubled in size.

Preheat oven to 425 degrees F and preheat grill to medium-high heat.

For the puttanesca topping:

In a small bowl, mix together the tomatoes, olives, capers, red pepper flakes and season with salt and a drizzle of olive oil, set aside.

Brush and oil grill to remove any crud and clean.

Portion the dough into golf ball size rounds. Using a rolling pin, roll each dough into a rectangle, I like irregular shapes. If not using the dough right away, wrap each 1 in plastic wrap and reserve until ready to use. If using the dough right away grill each dough on both sides so there are grill marks and the dough is stiff and crisp. Top some of the dough with shaved Parmigiano and the other with Taleggio.

Top the Taleggio pizzas with the tomato mixture. Place pizzas in oven until cheese melts, about 3 to 4 minutes. Immediately when the Parmesan pizzas come out of the oven, arrange prosciutto slices on top and then top with the arugula and drizzle with spicy chile oil. Cut pizzas into pieces and serve immediately garnished with chives.

Paprika Roast Chicken with Sweet Onion


Paprika Roast Chicken with Sweet Onion
Gourmet | February 2009
by Ian Knauer

Paprika Roast Chicken with Sweet Onion
(photo by: Romulo Yanes)

Cutting up a whole chicken is both economical and easy. (For a video of food editor Ian Knauer cutting up a chicken, visit gourmet.com.) Here, the pieces are simply tossed with spices and sweet onion before going into the oven.

Yield: Makes 4 to 6 servings
Active Time: 10 min
Total Time: 40 min
 
ingredients
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons paprika
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1 whole chicken (about 3 1/2 pounds), cut into serving pieces
1 sweet onion, cut into 1/2-inch wedges

 
preparation

Preheat oven to 500°F with rack in upper third.

Mix oil with spices, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish.

Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.

 



Lasagne Bolognese with Spinach
Gourmet | January 2009
by Melissa Roberts 

Lasagne Bolognese with Spinach
(photo by: Romulo Yanes)

In the Emilia-Romagna region of Italy, lasagne bolognese is usually made with a besciamella sauce. Italian-American cooks often replace that time-consuming step with ricotta. In this wickedly good interpretation, food editor Melissa Roberts combines the two traditions by whisking milk into some of the ricotta, creating a billowy pseudo-besciamella (the remaining ricotta mixture is stirred together with spinach). We rarely call for specific brands, but we did find that widely available Barilla no-boil dried noodles produced an exemplary lasagne. An egg pasta, this one comes very close to the flavor and delicacy of homemade.

Yield: Makes 8 servings
Active Time: 1 hr
Total Time: 3 1/4 hr
 
ingredients
For bolognese sauce:
1/4 cup olive oil
3 ounces sliced pancetta, finely chopped
1 medium onion, finely chopped
1 large carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, chopped
2 pounds ground beef chuck (not lean)
1 1/2 cups dry white wine
1 1/2 cups whole milk
1/4 cup tomato paste
1 1/2 teaspoon thyme leaves

For Ricotta filling:
2 (10-ounce) packages frozen chopped spinach,thawed
2 (15-ounce) containers whole-milk ricotta
4 large eggs, lightly beaten
1/2 cup grated Parmigiano-Reggiano
1/2 teaspoon grated nutmeg
3/4 cup whole milk, divided

For assembling lasagne:
12 Barilla no-boil dried lasagne noodles (from 1 box)
1/2 cup grated Parmigiano-Reggiano

Equipment: a 13- by 9-inch baking pan (3 inches deep)
 
preparation
Make Sauce:

Heat oil in a 12-to 14-inch heavy skillet over medium heat until it shimmers. Cook pancetta, onion, carrot, celery, and garlic, stirring occasionally, until vegetables are golden and softened, 12 to 15 minutes. Add beef and cook, stirring occasionally and breaking up any lumps, until meat is no longer pink, 6 to 10 minutes. Stir in wine, milk, tomato paste, thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper. Simmer, uncovered, stirring occasionally, until most of liquid has evaporated but sauce is still moist, about 1 hour.


Make ricotta filling:

Put spinach in a kitchen towel (not terry cloth) and twist to squeeze out as much moisture as possible.

Whisk together ricotta, eggs, parmesan, nutmeg, 1 1/4 teaspoons salt, and 1 teaspoon pepper. Transfer 1 1/2 cups ricotta mixture to another bowl and whisk in 1/4 cup milk; set aside. Whisk spinach into remaining filling with remaining 1/2 cup milk.


Assemble and bake lasagne:

Preheat oven to 375°F with rack in middle.

Soak noodles in a bowl of very warm water until pliable but not softened, 3 to 5 minutes. Place on a kitchen towel (it's not necessary to pat noodles dry).

Spread 1 1/2 cups bolognese sauce in baking pan and sprinkle with 1 tablespoon parmesan. Cover with 3 noodles, leaving space in between. Spread half of spinach filling on top, then 1 cup bolognese sauce, and top with 1 tablespoon parmesan and 3 noodles; repeat. Top with remaining bolognese sauce, 1 tablespoon parmesan, and remaining 3 noodles. Pour reserved ricotta mixture over top and sprinkle with remaining 1/4 cup parmesan.

Cover pan tightly with parchment paper and foil (or just buttered foil) and bake 50 minutes. Remove foil and bake until top is browned in spots, about 15 minutes more. Let stand 15 to 30 minutes before cutting.


Cooks’ notes:
•Bolognese sauce can be made 2 days ahead and chilled (covered once cool).
•Lasagne can be made 1 day ahead and chilled. Reheat in a 350°F oven, loosely covered with foil.


Dried Fig, Apricot, and Cherry Slump
Bon Appétit | January 2010
by Julie Richardson
 

This homey dessert gets its name from its lack of structure, which causes it to slump on the plate. Slumps are also known as grunts, a name that may describe the sound berries make as they cook. No matter which name you use, this old-fashioned treat is usually made of cooked fruit with a biscuit topping. Here, dried figs, apricots, tart cherries, and raisins make up the filling. The light, airy biscuits are similar to dumplings.

Yield: 8 to 10 servings
 
ingredients
Filling:
2 cups fruity white wine (such as Riesling)
1 1/2 cups water
1 cup dried black Mission figs (about 6 ounces), stemmed, quartered
1 cup dried apricot halves (about 5 ounces), cut in half
1/2 cup dried tart cherries (about 3 ounces)
1/2 cup golden raisins (about 3 ounces)
1/4 cup matchstick-size strips crystallized ginger
1/4 cup sugar
2 tablespoons fresh lemon juice
1/2 vanilla bean, split lengthwise

Drop Biscuits:
1 1/2 cups all purpose flour
4 tablespoons sugar, divided
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
2/3 cup chilled buttermilk
1/8 teaspoon ground cinnamon
Chilled heavy whipping cream
 
preparation
Filling:

Combine first 9 ingredients in 12-inch broilerproof skillet with 3-inch-high sides or wide 3-quart stovetop casserole dish. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil. Reduce heat to low and simmer 2 minutes. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.


Drop Biscuits:

Whisk flour, 2 tablespoons sugar, baking soda, and sea salt in medium bowl to blend. Add butter and rub in with fingertips until very coarse meal forms (butter pieces will be reduced to size of small peas). Add buttermilk and stir just until dough comes together (dough will be slightly wet). Mix remaining 2 tablespoons sugar and cinnamon in small bowl to blend.

Return dried fruit mixture to simmer. Using generous 1/4 cup biscuit dough for each, scoop 8 mounds of dough atop simmering fruit mixture, spacing apart. Sprinkle cinnamon sugar over each biscuit. Cover skillet tightly and simmer over medium-low heat until biscuits are puffy and cooked through (tester inserted into center of biscuits comes out clean), about 12 minutes. Remove skillet from heat. Let slump stand uncovered 15 minutes.

Meanwhile position rack in upper third of oven at least 6 inches from heat source and preheat broiler. Broil slump just until biscuit tops are light golden, watching closely to prevent burning, 1 to 2 minutes.

Divide fruit slump among bowls. Pour chilled cream over each and serve.

nutritional information Per serving: 320.6 kcal calories, 27.1 % calories from fat, 9.7 g fat, 6.0 g saturated fat, 28.9 mg cholesterol, 56.6 g carbohydrates, 4.8 g dietary fiber, 34.3 g total sugars, 51.8 g net carbohydrates, 3.7 g protein
Nutritional analysis provided by Bon Appétit



Caramelized Winter Fruit Custards
Bon Appétit | January 2010

by Julie Richardson
 

These individual desserts feature layers of tender spiced chiffon muffins; a mix of caramelized apples, pears, and cranberries; and a rich custard laced with apple brandy. To show off the pretty layers, assemble the trifles in clear bowls or dessert glasses. Enjoy the extra muffin for breakfast the next day.

Yield: Makes 8 servings
 
ingredients
Spiced Chiffon Muffins:
1 cup cake flour
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon fine sea salt
6 tablespoons lukewarm water
1 teaspoon vanilla extract
1/2 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
2 large egg whites, room temperature
2 tablespoons sugar

Caramelized Winter Fruit:
6 tablespoons (3/4 stick) unsalted butter
3/4 cup sugar
2 large Granny Smith apples (about 1 pound), peeled, quartered, cored, cut into 1/3-inch-thick slices
2 small Bosc pears (12 to 14 ounces total), peeled, quartered, cored, cut into 1/3-inch-thick slices
1 cup fresh or frozen cranberries

Custard:
2 cups half and half
1/2 cup sugar
4 large egg yolks
1/4 teaspoon fine sea salt
1 tablespoon cornstarch
1 tablespoon unsalted butter
6 tablespoons apple brandy (such as applejack or Calvados) or poire Williams (clear pear brandy), divided
 
preparation
For spiced chiffon muffins:

Preheat oven to 350°F. Lightly butter and flour 9 standard (1/3-cup) muffin cups. Sift flour and next 5 ingredients twice into medium bowl. Mix 6 tablespoons lukewarm water with vanilla in small bowl. Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Add flour mixture in 3 additions alternately with water mixture in 2 additions, beating batter until blended after each addition.

Using electric mixer fitted with clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add 2 tablespoons sugar and beat until firm glossy peaks form. Fold 1/3 of whites into batter to lighten, then fold in remaining whites. Spoon 1/4 cup batter into each prepared muffin cup.

Bake muffins until tester inserted into center comes out clean, about 17 minutes. Cool muffins in pan on rack at least 20 minutes. Remove muffins from pan and cool completely on rack. DO AHEAD: Can be made 1 day ahead. Return muffins to muffin pan; cover and store at room temperature.


For caramelized winter fruit:

Melt butter in large nonstick skillet over medium heat. Sprinkle sugar over butter in skillet, then place apple slices and pear slices in single layer (if possible) atop sugar. Increase heat to medium-high and cook without stirring until fruit is golden on bottom, pressing out to single layer as fruit cooks and reduces in volume, about 8 minutes. Turn fruit over in skillet and cook until golden, about 5 minutes. Add cranberries and cook until juices in skillet are reduced by about half, about 2 minutes.


For custard:

Heat half and half in heavy large saucepan over medium heat just until heated through and bubbles form at edge of pan. Whisk sugar, egg yolks, and sea salt in medium bowl; whisk in cornstarch.

Gradually add hot half and half to yolk mixture and whisk until blended. Return custard to same saucepan; stir over medium heat until custard boils and thickens, 2 to 3 minutes. Whisk in butter, then 2 tablespoons brandy. Remove from heat.

Brush top of muffins several times with remaining 4 tablespoons brandy until absorbed. Place 1 muffin in each of 8 bowls, cups, or dessert glasses. Divide caramelized fruit among bowls. Spoon warm custard over muffins and fruit in bowls (about 1/3 cup for each). Chill at least 30 minutes. DO AHEAD: Can be made 2 hours ahead. Cover and keep chilled. Let stand at room temperature 20 minutes before serving.

nutritional information Per serving: 553.2 kcal calories, 40.0 % calories from fat, 24.6 g fat, 14.8 g saturated fat, 168.3 mg cholesterol, 78.9 g carbohydrates, 2.6 g dietary fiber, 57.9 g total sugars, 76.3 g net carbohydrates, 5.7 g protein
Nutritional analysis provided by Bon Appétit


Ginger Schnapth

1/2 cup unsulfered blackstrap molasses
1/4 cup brown sugar (not packed)
3 tbs butter or margarine
1 tbs milk of choice
2 cups unbleached flour
1/2 tsp soda
1/2 tsp salt
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 cup raisins, soaked and drained

Bring molasses, brown sugar, margarine to a boil. Blend dry ingredients and add molasses mixture, blending well. Mix in raisins. Drop by tbs on prepared cookie sheet (I use parchment paper--silicon dioxide isn't my friend). These will puff and spread a touch. Bake in a 375 degree oven for 8 minutes

They can be rolled out and cut with a cutter. If that sounds like fun, then omit the raisins, form dough into a ball, wrap in plastic wrap and refrigerate for one hour. Roll dough on a working surface lightly dusted with granulated sugar. Let cookies stand for 2 minutes before transferring to a wire rack.

cross-posted a few places

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Don't know if I posted this before

Egg Replacers (for when ye just ain't gots eggses--or like me, you're both poor AND allergic! :-)

from www.pioneerthinking.com:

Ener-G Egg replacer: 1.5 tsp = 1 egg, mixed with water as per directions or mixed in to the dry ingredients as per mine.

2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp corn starch + 2 tbsp water = 1 egg
1 banana = 1 egg in cakes.

"Low cholesterol egg substitute recipe:

1 tbsp of nonfatdry milk powder
2 egg whites from large eggs
4 drops of yellow food colour

Sprinkle powdered milk over egg whites, then beat them with a fork until smooth. Add food colour, and beat until blended. This makes 1/4 cup which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry."

(Personally, if I'm going to cut the cholesterol whilst using real eggs, I'll just use two egg whites to one egg. Kinda expensive, so it doesn't happen often.)

From www.baking911.com:

If a recipe calls for one egg, it's typically serving as a binder and in this case almost any egg substitute will work, like:

1 tbsp ground flax seed + 3 tbsp warm water
1 tbsp unflavoured, unsweetened gelatin plus 3 tbsp warm water
1/4 cup ground soft tofu
3 tbsp pureed fruit

If the recipe uses 2-3 eggs or more, the eggs provide leavening. Some subs for EACH egg:

1 heaping tbsp Ener-G Food Egg Replacer plus 2 tbsp warm water
1 tbsp baking powder + 1 tbsp oil + 1 tbsp warm water
1 heaping tbsp baking powder + 1 tbsp cider vinegar + 1 tbsp warm water

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