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#31 |
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MAJOR LCF POSTER!
Join Date: Nov 2006
Location: SE Florida
Posts: 2,753
Gallery: BarbDe
Stats: Quit smoking 11/4/07; 6/4/08 204/204/170
WOE: Atkins
Start Date: August 2004
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OK. I am so making those buns! They look almost croissant like? Crap. It's 9:00 already. OH....... what to do...... I could pack a sammich for lunch tomorrow if I make them tonight.........
Last edited by BarbDe : 01-07-2008 at 05:56 PM. |
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#32 | |
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MAJOR LCF POSTER!
Join Date: Nov 2006
Location: SE Florida
Posts: 2,753
Gallery: BarbDe
Stats: Quit smoking 11/4/07; 6/4/08 204/204/170
WOE: Atkins
Start Date: August 2004
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Quote:
*note to newbies... nope the tortillas are not induction friendly! Sorry! But you can have the food without the tortillas! I love that I am not the only crazy person that takes pictures of their food! ![]() |
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#33 |
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MAJOR LCF POSTER!
Join Date: Nov 2006
Location: SE Florida
Posts: 2,753
Gallery: BarbDe
Stats: Quit smoking 11/4/07; 6/4/08 204/204/170
WOE: Atkins
Start Date: August 2004
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Yikes! I shrunk these I swear!
Shrimp Mozambique ![]() Steak eggs benedict on 2big's Flax muffin. (Hollandaise sauce is thin cuz I got the last of the batch and had to add water to it. Figures, huh? Still tasty!) ![]() 3 cheese spinach bake ![]() |
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#34 |
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MAJOR LCF POSTER!
Join Date: Nov 2006
Location: SE Florida
Posts: 2,753
Gallery: BarbDe
Stats: Quit smoking 11/4/07; 6/4/08 204/204/170
WOE: Atkins
Start Date: August 2004
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OH Cleo I forgot to tell you! I tried your buns the other day.
Came out flat as pancakes LOL. Still worked though. I need to work on perfecting that though. I haven't had "sammiches" in forever! I made a grilled cheese. My all time favorite! It worked. But like I said = FLAT. (I actually tried making them in these bowls that I have that would be perfect hamburger bun size. That made a horrible clean up problem. But they were nice and round!! LOL) I'll give it another go this weekend. |
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#35 |
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Big Yapper!!!!
Join Date: May 2005
Location: Denver, Colorado
Posts: 7,630
Gallery: cleochatra
Stats: 350/264/125
WOE: Atkins
Start Date: January 1, 2008
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When they go that flat, if they're still flexible, you could use them like a pita. I did that last weekend when I made lamb and tzatziki! It was awesome!
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#36 |
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MAJOR LCF POSTER!
Join Date: Nov 2006
Location: SE Florida
Posts: 2,753
Gallery: BarbDe
Stats: Quit smoking 11/4/07; 6/4/08 204/204/170
WOE: Atkins
Start Date: August 2004
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I meant to ask you. When they turn out correctly, are you able to slice them in 1/2 so that one bun makes a top and a bottom? No way I was slicing mine!
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#37 |
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Very Gabby LCF Member!!!
Join Date: Nov 2006
Posts: 4,696
Gallery: 2big4mysize
Stats: 313 to current goalie 169-173
WOE: Atkins 2002
Start Date: june 1 2002
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hey where is that firecracker picture? and the peppers?
Oh Barb did you whip your egg whites to stiff peaks and lighten the yolks firsr? I got normal lokking muffins when I used my nuffin tim. Just mix the cream cheese soffened with the eggs first then after the whites are peaked add about 1/3 of them to the yolk mixture and that will as Julia Childs saod lighten then. then fold the lightened mix gently into your whites and scoop out about 1/4 cup for each muffin if you use refular ones and 1/2 cup if you got muffin tops. then bake them delishes I made italian ones with paregean cheese and herbs and garlic I baked them 1.2 way cause I was afraid the fat would make the whites fall aand then added the cheeses herbs and garlic. I could have added garlic powder to the yolk mix but I wanted real garlic.
__________________
5/04 goalie ![]() Hashimoto hypothyroid diagnoised 02 kimkins info 2BIG's BLOG If you are or were a member of kimkins and live in San Diego County please help |
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#38 |
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Big Yapper!!!!
Join Date: May 2005
Location: Denver, Colorado
Posts: 7,630
Gallery: cleochatra
Stats: 350/264/125
WOE: Atkins
Start Date: January 1, 2008
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No. The buns stay as they are. I've never tried to slice one in half. You could give it a shot, but they're pretty flat after a couple of days as it is!
Here are some more food pictures: The first two are Lamb Gyro and Tzatziki (one on the oopsie roll)(not induction friendly if one uses the tzatziki). The last is a low-carb pizza on the revoloopsie roll. ![]() ![]() ![]()
__________________
National Low-Carb Examiner Columnist The Lighter Side of Low Carb blogMid-Year Resolution Challenge member: 86 to lose/ 22 lost/ 64 pounds to go We Are Carbarella! |
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#39 |
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Senior LCF Member
Join Date: Jul 2007
Location: Los Angeles
Posts: 252
Gallery: myhrmayd
Stats: 5'10.5 ~154.2/125/130.0
WOE: Atkins Induction
Start Date: Restart 2/18/2008
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Because I live in the middle of nowhere and can't find that yummy looking Fried Cheese...I found this:
Queso Blanco Recipe ... This is by far the easiest cheese to make. Called Queso Blanco in the Spanish speaking (it means "white cheese") world it is used throughout the world by different names. It can be eaten strait or mixed in with various dishes. Try it in your lasagna recipes instead of Ricotta or in addition to it. Yum! INGREDIENTS . 1 Gallon Whole Milk 1/4 Cup White Vinegar** . Heat milk to 180 F (82 C) stirring constantly. Be careful not to burn the milk. While mixing with a whisk, slowly add the white vinegar. You will notice the milk begins to curdle. Keep stirring for 10-15 minutes. Line a colander with a fine cheesecloth. Pour the curdled milk through the colander. Allow the curds to cool for about 20 minutes. Tie the four corners of the cheese cloth together and hang it to drain for about 5 - 7 hours (until it stops dripping). The solidified cheese can be broken apart and salted to taste or kept unsalted. ** The juice of 3-5 lemons may also be used in substitute or addition to the vinegar. The resulting cheese will have a much more tangy flavor. I wonder...could you use heavy cream instead of milk?!?! Going to try this today, will keep you posted!
__________________
Tracking My Progress....luv seeing the number go lower ![]() 154...153...152...151...150...149...148...147...14 6...145...144...143...142...141...140...139...138. ..137...136...135...134...133...132...131... |
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#40 |
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Senior LCF Member
Join Date: Jan 2005
Location: PA
Posts: 64
Gallery: Cynthia12368
Stats: 300/268/170
WOE: Atkins
Start Date: Restart 1/06/2008
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Queso Blanco Recipe
Myhrmayd,
I'm bumping to see how your Queso Blanco Recipe turned out. Please do tell. |
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#42 |
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Big Yapper!!!!
Join Date: May 2005
Location: Denver, Colorado
Posts: 7,630
Gallery: cleochatra
Stats: 350/264/125
WOE: Atkins
Start Date: January 1, 2008
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The pizzas are TDF. I can't wait until I'm out of induction to use alfredo, pine nuts and pesto! They get all nice and tasty under the broiler!
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#43 |
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Senior LCF Member
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Shrimp Mozambique recipe please
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#44 |
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MAJOR LCF POSTER!
Join Date: Nov 2006
Location: SE Florida
Posts: 2,753
Gallery: BarbDe
Stats: Quit smoking 11/4/07; 6/4/08 204/204/170
WOE: Atkins
Start Date: August 2004
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Here ya go
SHRIMP MOZAMBIQUE 1 PKG GOYA (CON AZAFRAN) 1/2 CUP FRESH PARSELY 8 GARLIC CLOVES SLICED 1 CUP OF BEER 1/2 CUP HOT SAUCE (I LIKE FRANKS RED HOT) 1 STICK OF BUTTER 1/8 TSP WHITE PEPPER 2 LBS OF SHRIMP In a large skillet melt butter, add garlic til slightly browned. Add shrimp, cook until slightly pink, add beer and hot sauce, then add goya, parsley and pepper. Cook through. Better after sitting for an hour or so. MMMMMMMMMMMM Good!! This is what Goya looks like. Found with the Mexican foods usually Goya Sazon con Azafran
__________________
Barb, 48 30 to lose/0 Lost/ 30 TO GO!
Exercise for June: (Beginning 6/10) Walking - 4 miles; Biking - 32 miles July Walking - 5 miles; Biking - 181.77 miles Si6 2/36 August; Biking 54.25 miles; Walking 4 miles 54.25/1601 Miles to meet up with Sheshy! http://fitday.com/fitness/PublicJour...ner=Bdegirolam |
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#45 |
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Very Gabby LCF Member!!!
Join Date: Nov 2006
Posts: 4,696
Gallery: 2big4mysize
Stats: 313 to current goalie 169-173
WOE: Atkins 2002
Start Date: june 1 2002
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we made cheese here 2 yrs ago and the amount of fat in the milk will drastically effect the final outcome. Cheese really needs some milk for the protein infastructure. the whey liquid you pour off will have most of the carbs in it and why aged cheeses don't have as many carbs as the fresh stuff does.
you can add cream to regular milk to boost the fat and lower the carbs per serving if you want. the lemon juice does effect the flavor too. instead of just hanging you might want to press it with a weight on top to assist that liquid coming out. the end result will be a bit crumbly but you can shape it and fry if you want yu can buy something called rennet in the store to add to the milk too for making cheeses |
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#46 |
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MAJOR LCF POSTER!
Join Date: Jan 2006
Posts: 1,627
Gallery: 12yrslater
Stats: 250/207.5/175
WOE: Trying something new
Start Date: Lowcarbing since 7/5/06
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#47 |
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MAJOR LCF POSTER!
Join Date: Nov 2006
Location: SE Florida
Posts: 2,753
Gallery: BarbDe
Stats: Quit smoking 11/4/07; 6/4/08 204/204/170
WOE: Atkins
Start Date: August 2004
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Pati, I have to look that one up. I'll be back with it later.
Who is that little angel in your avitar?? I just want to pinch her cheeks!!! ![]() |
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#48 |
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MAJOR LCF POSTER!
Join Date: Nov 2006
Location: SE Florida
Posts: 2,753
Gallery: BarbDe
Stats: Quit smoking 11/4/07; 6/4/08 204/204/170
WOE: Atkins
Start Date: August 2004
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Three Cheese Spinach Bake
2 (10oz) pkgs frozen, chopped Spinach – defrosted & liquid squeezed out ½ cup + 2 T unsalted butter, divided 1 medium onion chopped 2 cloves minced garlic 1 cup of heavy cream 8 ounces cream cheese ¾ cup fresh grated Parmesan cheese Salt and pepper to taste ½ cup shredded Monterey Jack or cheddar cheese Heat 2T butter in medium pan. Sautee onion til tender. Add drained spinach and garlic. Heat everything together for 5-10 minutes. Transfer to casserole dish sprayed with Pam. Preheat oven to 350°. In same pan you used to sauté the onion and spinach, heat the heavy cream, cream cheese and ½ cup butter until all the cream cheese has melted. Add the fresh grated Parmesan cheese and stir until you have a wonderful sauce. (If it gets too thick, add a little more heavy cream). Pour the Parmesan cheese mixture over the spinach; add salt & pepper to taste. Stir until the spinach and parm mixture have completely blended. Sprinkle the shredded cheese over the top and bake in preheated 350° oven for 10-15 minutes until the top cheese layer is melted and bubbly. Pull out of oven and let sit for 5 minutes before serving. 8 servings. Each: 413 calories; 40g fat; 10g protein; 6g carbs; 2g fiber; 4 net carbs. *from what I remember this recipe makes a LOT of sauce. But boy, is it good! This is a Dana Carpender recipe. She’s got a couple good low carb books out there! |
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#49 | |
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MAJOR LCF POSTER!
Join Date: Jan 2006
Posts: 1,627
Gallery: 12yrslater
Stats: 250/207.5/175
WOE: Trying something new
Start Date: Lowcarbing since 7/5/06
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Quote:
She inhereted her daddy's cheeks which I am sure she will hate when older..Thanks and THANK YOU SO MUCH FOR THE RECIPE! I am doing this tomorrow ![]() |
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#50 | |
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Senior LCF Member
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Quote:
Does the Tyson chicken have HFCS in it? Has it caused you to stall at all? I am always so nervous about eating processed meats, because goodness only knows what kind of crazy additives are in them! |
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#51 | |
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MAJOR LCF POSTER!
Join Date: Jan 2006
Posts: 1,627
Gallery: 12yrslater
Stats: 250/207.5/175
WOE: Trying something new
Start Date: Lowcarbing since 7/5/06
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Quote:
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#52 |
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Very Gabby LCF Member!!!
Join Date: Oct 2003
Location: McKinney, Texas
Posts: 3,431
Gallery: Tecnokitty
Stats: Before: 222/125/150 After baby/Now:241/161/160-165
WOE: Atkins 72 Maint., I'm 5'7", 34 years old
Start Date: restarted 6/22/07. In a size 6 jeans now!
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subscribing. Wow, everything looks FABULOUS.
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#54 |
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Very Gabby LCF Member!!!
Join Date: Oct 2003
Location: McKinney, Texas
Posts: 3,431
Gallery: Tecnokitty
Stats: Before: 222/125/150 After baby/Now:241/161/160-165
WOE: Atkins 72 Maint., I'm 5'7", 34 years old
Start Date: restarted 6/22/07. In a size 6 jeans now!
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islesgirl,
subscribing means posting, as you already have, so that this thread will be listed in your subscriptions in your control panel and will be in your list when someone makes a new post to it. |
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#57 |
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Big Yapper!!!!
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