Download all-new Low-Carb Cookbook by Publications International PDF

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Cut cabbage 1/2-inch pieces. 2. Combine vinegar, 3. into l-inch pieces. Cut woody stems from bok choy leaves; cabbage brown and bok choy stems in large sugar and red pepper flakes, are crisp-tender. 4. into cornstarch Blend water in small bowl Stir in reserved bok choy leaves; cook skillet. Add broth, soy sauce, if desired. until smooth. 1 minute or until sauce boils and thickens. 52 nonstick Bring to a boil over high heat. Reduce heat to medium. until vegetables 5. slice stems intc Cut tops of leaves into 1/2-inch slices; set aside.

Add in blender blender shrimp or on and and stir until for 2 hours or overnight. on four plates. oil in small bowl paste, mixing 2 minutes each side. Shred lettuce; arrange Vinaigrette container sesame oil and red pepper Whisk 3 tablespoons just until opaque, Top with cooked red wine vinegar with about shrimp. 11/2 tablespoons Garnish olive until blended. 67 . HAM AND CHEESE IISUSHI" MAKES 8 SERVINGS ROLLS 4 thin slices deli ham (about 4x4 inches) 1 package (8 ounces) cream cheese, softened 1 seedless cucumber, quartered lengthwise and cut into 4-inch lengths 4 thin slices (about 4x4 inches) American or Cheddar cheese, room temperature 1 red bell pepper, cut into thin 4-inch long strips 1.

Red pepper, green Remove from heat RASPBERRY MANGO SALAD MAKES 4 SERVINGS 2 cups arugula I cup torn Bibb or Boston 1/2 Cup watercress, I cup diced 3/4 Cup fresh 1/4 Cup (II/2 mango ounces) crumbled olive I tablespoon water salt 1/8teaspoon black 1. Combine arugula, 2. Shake remaining blue cheese oil raspberry 1/8teaspoon immediately. lettuce removed raspberries I tablespoon 1 tablespoon 62 stems vinegar pepper lettuce, watercress, ingredients mango, raspberries in small jar. Pour over salad; and cheese in medium toss to coat.

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