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Additional info for All New Low-Carb Cookbook, Recipes to Help You Lose Weight (Color Illustrated)
2. Whisk egg, jala peno pepper, onion a nd g inger together in small bowl. Pour egg mixture over rice; m ix until weil blended . 3. Heat oil in large nonstick sk il let over medium heat. Spoon 2 tablespoons rice mixtu re into pan and shape into cake. Cook, 4 cakes at a ti me, 3 minutes on each side or u ntil golden brown . Transfer to paper towels. Serve im mediately or refrigerate rice cakes for up to 24 hours. Tip: To reheat cold rice cakes, preheat oven to 400°F. Place rice cakes in single layer on baking sheet; heat 5 m i nutes.
Serve warm or at room tem peratu re. Prep Time: 10 m i nutes Cook Time: 5 minutes N UTRIENTS PER SERVING Calories Tot al fot Protein Ca rbohyd rate 56 59 3g 3g 6g Cholesterol Sod ium F i ber Omg 1 83mg 2g ASPARAGUS WITH SESAME-GINGER SAUCE CHICKEN SALAD MA � � Sf VINGS 114 cup mayonnaise '/4 c;up ou', crea m 1 tab1Ie,spoon. 4 cup 51ited gteen on ion5 wttuce IClIves Crumb ctd blue ch es (0'Ptionalj Combine moyonn Îs peppe in Img bowl. • . sour recm, 1 mon IUÎce, sugar, lamen pEla!. 2. Add c:hicken.
4. Place 2 strips red pepper even with one edge of one cheese sl ice. Roll tig htly. Seal by pressing gently. Roll in plastic wrap; refrigerate. Repeat with remai n i ng 3 cheese slices. 5. To s� rve : Remove plastic wrap From ham and cheese rolls. Cut each roll i nto 8 (l12-inch-wide) pieces. Arrange on plate.
All New Low-Carb Cookbook, Recipes to Help You Lose Weight (Color Illustrated) by Publications International Contributors