Fine Cooking Recipe

okay, im on a diet and my breakfast calls for two egg WHITES (just the white part, not the yolk). what would be the best way to prepare this so i could actually enjoy it? i usually boil and pick out the yolk and it tastes bad. what should i do?? please answer easy 10 points!!!!
i dont want to add any extra calories…thus meaning im not gonna add any spices or extra food. should i sunny-side it? boil it? what??

separate the yolks from the whites than scramble the whites with Molly McButter (plain or cheese flavor) and season with Mrs. Dashes. The eggs will taste good and add no fat and only 5 cal.
You can save the yolks for a cake mix or if you have a pet mix them with cat or dog food for them.

My mom always started out turkey the night before and it was ready by noon the next day but I don’t remember what temp. she cooked it on all night. Does anyone know?

i would guess around 200 degrees but not sure

i have a medium sized one, but i dont want to use the microwave????? how should i cook it the healthy way:???? what toppings should i put that is healthy????????

place in the oven at 425 for about 1 1/2 hours—use margarine, just a little bit sour cream or salsa is good too—dash of cheese and you are good to go!!!

I’m doing a project for school, and i need to find out two main dishes, two appetizers, and two deserts that are french. just something traditional and that sounds and tastes yummy. you dont have to answer all of them, because thats a lot haha. but anything would be greatly appreciated oh i’m not actually making the food, i just have to describe it.
oh i’m not actually making the food, i just have to describe it.

A classic French appetizer is pate de foie gras, a spread made of chopped (actually ground) goose liver. Another is coquilles St Jacques, a dish of scallops covered in cream sauce and breadcrumbs then broiled.

Coq au vin is a dish of chicken stewed in red wine with pearl onions and mushrooms. It’s a classic French main dish. Another might be cassoulet, a hearty stew of white beans, pork, sausage, and confit of duck or goose.

Mousse au chocolat (chocolate mousse) was invented by the French. Another, fancier French dessert is Gateau St Honore: a base is made of pate brisee (basically a shortbread cookie), which is topped with a ring of pate a choux (cream puff dough). Individual cream puffs are filled with whipped cream, dipped in caramel, and affixed to the ring on the base. The center is then filled with creme Chiboust (pastry cream lightened with whipped egg white and stabilized with gelatine). It is complicated but delicious and very impressive.

Make :Bompani - 2 gas burners, 2 elec hot plates, one elec oven/grill.

That is a good choice.