By Victoria Mazur
This e-book includes greater than 60 food that are all lower than 500 energy. There are greater than a hundred thirty five person recipes which are scrumptious and enjoyable for the full relations. all of the recipes are written gluten-free yet are wheat adaptable.
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Extra resources for 500 Calorie Cooking: A Family Friendly Cookbook
7 Sprinkle with the spiced salt. Mix thoroughly, then serve. Note: Left over spareribs can be reheated. Wrap in foil and place in a preheated oven at 375°F (190°C) for 20 minutes. Hors D’oeuvres 47 Crisp Stir-fried Shrimp Texture is the essence of this dish. The quickly cooked shrimp should be crisp yet tender, and the longer they are marinated in the refrigerator—up to 3 days—the better their texture becomes. The delicate color of the shrimp needs no garnish. 1 If frozen shrimp are used, defrost thoroughly.
Drain the excess water out but leave slightly damp. 5 Return to a clean bowl. Add the sugar and vinegar, mix thoroughly and let stand for about 3 hours at room temperature, or overnight in the refrigerator. Serve chilled. Ingredients 1 long cucumber,1 pound (450 grams), halved 12 ounces (350 grams) young carrots, peeled 4 or 5 sticks celery, 8 ounces (225 grams), 2 level teaspoons salt 4 level tablespoons sugar 4 tablespoons rice or white wine vinegar Serves 10 58 hors d’oeuvres Ingredients 1 pound (450 grams) fresh or frozen medium raw prawns in the shell, without heads 1⁄2 teaspoon salt few turns white pepper mill 1 large green pepper, seeded peanut or corn oil for deep-frying For the batter 5 ounces (140 grams) all-purpose flour 5 tablespoons cornstarch 11⁄2 teaspoons baking powder 1 cup water 1⁄2 teaspoon salt 2 tablespoons peanut or corn oil Serves 6 Deep-fried Phoenix-tail Prawns This dish derives its name from the Chinese emblem of beauty, the phoenix.
Put about 2 tablespoons of the vegetable filling just off the center and top with about 1 tablespoon of the other filling. 5 centimeters) wide. Tucking in the filling, fold up the bottom flap (a) and start rolling. Midway, fold the 2 side flaps toward the center (b), brush the remaining flap with the egg white (c) and fold it up (d) to seal the spring roll tightly. Repeat until all are done. 12 Half fill a wok or deep fryer with oil. Heat to a temperature of 350°F (180°C), or until a cube of stale bread browns in 60 seconds.