nion) garlic and black pepper, fry over medium heat until onion
Tear spinach and lettuce into bite sized pieces into a large bowl.
In a skillet, fry the bacon until crisp, then drain the fat.
Combine with spinach and lettuce.
Chop eggs and add to mixture.
Pour in dressing and toss lightly.
Serves 4 to 6.
o 200\u00b0C.
Gently fry the chopped onions in four
egrees/speed 5.
Add spinach to TM bowl, push down
o drain.
Thaw the spinach; fry it lightly in 1 1
Cook spinach slightly less than time recommended on package. Melt butter in skillet; add spinach, garlic and onion powder and cook 5 minutes.
Add sour cream, cheese, sesame seed and parsley. Heat, stirring (but do not boil) until well mixed and hot.
Serve. Total grams:
32.4.
Grams per serving:
4.0.
Serves 8.
In bowl, whisk together egg substitute, milk, pepper and salt.
Stir in spinach (I think it should be diced)and mix well.
Spray Pam on skillet.
Cook over medium, stirring frequently until most of liquid is evaporated.
Wash and drain spinach; fry bacon and drain.
Crumble the bacon in small pieces and put it in the spinach.
Slice eggs and add to the spinach.
Drain and dry the defrosted spinach.
Melt the butter in a skillet over medium heat and add the onion and spinach. Fry until the onions are soft.
Dust the flour over the spinach mixture and add the water and bouillon. Let simmer for 10 minutes.
Add the milk and season with salt, pepper and nutmeg.
Slice the hard boiled eggs.
Divide the soup in 4 bowls, and top each with approximately 1/4 of the egg slices. Serve with bread for a complete light meal.
Thaw, rinse and press all water out of spinach.
Melt butter in frying pan.
Add onion and mushrooms, stirring constantly, until onion is limp.
large bowl, mix ricotta, spinach, 1 cup mozzarella cheese, 1
tir fry the minced garlic for 1 minute.
Add spinach leaves
lices of bacon. I normally fry them 5 strips at a
ith the seasoned flour and fry until golden, about two minutes
side until last step in recipe.
SAAG:
Bring 1
inutes). Drain off fat. Add spinach. Continue cooking, stirring occasionally, until
Heat 2 tsp of the oil in wok on high heat. Stir-fry pine nuts until browned. Remove from pan.
Heat 1 tbsp of remaining oil in wok on high heat. Stir-fry lamb, in batches, until browned. Remove from pan.
Heat remaining oil in wok. Stir-fry onion, garlic and chili pepper until onion softens. Add spices; stir-fry until fragrant. Return lamb to wok with pine nuts, spinach and mint; stir-fry until spinach wilts.
Serve pita topped with lamb and combined yogurt and lemon juice.
b>fry minced garlic cloves for 1-2 minutes.
Add fresh spinach
Wash spinach and remove stalks.
Place
Combine chicken, sauce, ginger and garlic in medium bowl and set aside.
Place noodles in large heatproof bowl and cover with boiling water. Let stand until tender, then drain.
Heat half the oil in a wok and stir-fry chicken, in batches, until browned. Remove from wok. Heat remaining oil in wok and stir-fry green beans and mushrooms until tender. Return chicken to wok with noodles, 1/4 water and shrimp paste. Stir-fry until hot. Add spinach and stir-fry until spinach wilts. Season to taste and serve immediately.