* 6 extra large eggs, separated * 2/3 cups sugar * 1/4 teaspoon lemon juice * 1 2/3
cup ground chestnuts * butter, for greasing pan * rice flour, for dusting pan
Not exact matches
2 tablespoons orange juice 2 tablespoons red wine vinegar 1 tablespoon honey, preferably
chestnut honey 1/4
cup extra-virgin olive oil Sea salt Freshly
ground black pepper
12.5 ounce canned chicken, drained 4 green onions, diced 1/4
cup diced orange pepper 1/3
cup salted cashew pieces 1/4
cup diced water
chestnut 1/2
cup mayonnaise 1 tablespoon soy sauce 1/2 tablespoon rice vinegar 1 teaspoon
ground ginger 4 large, ripe avocados Crispy rice noodles (optional) Additional cashews (optional)
1 pound
ground chicken 1 can water
chestnuts, finely chopped 1/2 onion, finely chopped 2 cloves garlic, finely minced 1/4
cup scallions, sliced 1 tablespoon cilantro, chopped 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 teaspoon ginger powder 1 tablespoon red pepper flakes 1/2
cup fine dry breadcrumbs 1 egg, beaten Kosher salt and fresh
ground white pepper, to taste
2 cans 13.5 oz coconut milk 6 organic chicken breasts 2 tablespoons coconut oil (to sauté chicken in) 8 oz frozen peas 4 peeled carrots 3
cups frozen broccoli 1/4 teaspoon garlic powder 1 - 2 tablespoons green curry paste 1 - 2 tablespoons
ground ginger root 1/4 teaspoon Herbamere 8 - 14oz bamboo shoots (drained) 8oz can water
chestnuts (drained) 1/4 teaspoon pink salt 1 tablespoon crushed garlic 4 bay leaves 1 teaspoon
ground turmeric powder
chicken breast, sliced 2 TBSP ghee 1 white onion, chopped 1 yellow bell pepper, sliced 1 red bell pepper, sliced 2 cloves garlic, minced 1 TBSP fresh ginger,
ground 4 bunches baby bok choy 1
cup bean sprouts 1
cup pea sprouts 1/2
cup water
chestnuts, drained 1/2
cup bamboo shoots, drained 1 TBSP coconut aminos 1 tsp sesame oil 2 TBSP... Read More»