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Click below to download : Low_carb - Salad - Asparagus Salad By Tortpoint (Format : PDF)
Low_carb - Salad - Asparagus Salad By Tortpoint
2 pounds asparagus, woody ends removed and cut into 1-inch pieces4 boiled eggs, chopped
1 small onion, chopped
1 cup shredded cheese
2/3 cup mayonnaise
celery salt, to taste
Cook asparagus until crisp-tender. Combine all ingredients.
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1/2 head cauliflower 1/2 pound bacon, cooked crisp and crumbled 2 medium tomatoes, chopped 10-12 green onions, sliced, including all the crisp part of the green 1/2 cup mayonnaise Salt and pepper Put the cauliflower through a food processor with the shredding disk. Cook until tender-crisp. To microwave, put it in a microwaveable casserole with about a tablespoon of water, covered it, and nuked it on high for 5 minutes. Simply combine everything in a big bowl; salt and pepper to taste. This molds well; pack it into a custard cup and then unmold it on
Low_carb - Salad - Bacon, Tomato And Cauliflower Salad
1/2 head cauliflower 1/2 pound bacon, cooked crisp and crumbled 2 medium tomatoes, chopped 10-12 green onions, sliced, including all the crisp part of the green 1/2 cup mayonnaise Salt and pepper Put the cauliflower through a food processor with the shredding disk. Cook until tender-crisp. To microwave, put it in a microwaveable casserole with about a tablespoon of water, covered it, and nuked it on high for 5 minutes. Simply combine everything in a big bowl; salt and pepper to taste. This molds well; pack it into a custard cup and then unmold it on
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1/3 cup soy sauce 1/4 cup rice vinegar 1 tablespoon lime juice 2 tablespoons Splenda 3 cloves garlic, crushed 1/2 teaspoon red pepper flakes, or to taste 3 cups bok choy, thinly sliced 3 cups napa cabbage, thinly sliced 1/4 cup carrots, grated 1 cucumber, thinly sliced 1/2 cup scallions, sliced 1/2 cup fresh cilantro, chopped 4 boneless skinless chicken breasts, grilled 1/2 cup walnuts, chopped Oil First, toast the walnuts. Put them in a heavy skillet with a couple of tablespoons of oil, and stir them over a medium flame for about 4-5 minutes, or until they're brown
Low_carb - Salad - Asian Chicken Salad
1/3 cup soy sauce 1/4 cup rice vinegar 1 tablespoon lime juice 2 tablespoons Splenda 3 cloves garlic, crushed 1/2 teaspoon red pepper flakes, or to taste 3 cups bok choy, thinly sliced 3 cups napa cabbage, thinly sliced 1/4 cup carrots, grated 1 cucumber, thinly sliced 1/2 cup scallions, sliced 1/2 cup fresh cilantro, chopped 4 boneless skinless chicken breasts, grilled 1/2 cup walnuts, chopped Oil First, toast the walnuts. Put them in a heavy skillet with a couple of tablespoons of oil, and stir them over a medium flame for about 4-5 minutes, or until they're brown
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PREVIOUS 10 BOOKS
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RANDOM 10 BOOKS
- Low_carb - Salad - Bacon, Tomato And Cauliflower Salad
- Low_carb - Salad - Bayside Salad
- Low_carb - Salad - Broccoli Salad
- Low_carb - Salad - Eggless Egg Salad
- Low_carb - Salad - Mock Potato Salad
- Low_carb - Salad - Unpotato Salad
- Low_carb - Sauce - Best Tomato Catsup
- Low_carb - Seafood - Goi Tom (grilled Shrimp Salad)
- Low_carb - Seafood - Lemon And Parmesan Fish
- Low_carb - Soup - Creamy Turkey Rice Soup
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