these edible leaves provide protein, calcium, fiber, beta carotene, vitamins a and c, and some b vitamins.
#60-minutes-or-less #Time-to-make #Course #Main-ingredient #Preparation #Occasion #For-1-or-2 #Low-protein #Side-dishes #Vegetables #Spring #Vegan #Vegetarian #Stove-top #Dietary #Low-cholesterol #Seasonal #Low-saturated-fat #Low-calorie #Low-carb #Healthy-2 #Low-in-something #Greens #Taste-mood #Savory #Equipment #Number-of-servings #Presentation #Served-hot
i got this carrot cake recipe when i was living in alice springs,somewhere between 85' and 87' i have made it so many time i have broken a barrel to a salad shooter. it is really, really good and not very hard to make at all. i usually shred extra carrots
these are delicious muffins with a unique ingredient... crystallized ginger! they're perfect on a crisp autumn morning, or anytime for that matter. they're also dairy-free and low-fat! the recipe is from mags2003 on the ibs message boards at www.helpforib
this is a recipe for a crowd so the quantity is high, but can be modified easily. i like it because it's real easy to let it marinade overnight then you only have to grill the day of the party. this is the best way to eat flank steak, everyone always rave
now this may sound a tad strange, but hey, try it! this is great on any bread, but i like pumpernickel, whole wheat, and rye! this came out of woman's day encyclopedia of cookery. using cream cheese, this is an english recipe.
adapted from a special issue of taste of home. this very green looking salad was served inside fresh, clean cups of red cabbage leaves as a very attractive garnish. the type of chow mein noodles are the kind often sold in a short blue can in grocery store
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