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Old 04-20-2008, 03:48 PM   #91
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I found this thread shortly before dinnertime, and just had to do the kielbasa, green beans and mashed cauliflower for dinner tonight!

For those who are having trouble finding the muffintop pans, you can use the Wilton mini-cake pans instead. They're 4-1/4" across, just the right size for a nice big juicy burger.

The Wilton pans are available at Target, and many places that sell cake decorating supplies. I found some at both AC Moore and Michaels. A set of 3 will generally run you about $4-$5. They stack very nicely in a drawer - I have a dozen stacked up (with room to spare) in a very shallow kitchen drawer. You will need to use them on a jelly roll pan, because they slide all over the place when you're getting them in and out of the oven, and we don't need oopsie batter splatted all over the oven!
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Old 04-20-2008, 09:10 PM   #92
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I'd like the egg drop soup and butterfly chicken recipe...those look amazing!
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Old 04-21-2008, 12:25 AM   #93
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Restaurant Style Egg Drop Soup - Allrecipes

I _______________________________- dang it. typed out a whole page of good stuff and popf I made it go away.

Warning. I am on heavy duty pain meds and should be sleeping. My next stop.
anyway. The is an awesome eggdrop soup recipe.
The breakdown is in my public ****** journal link for today's date.

****** - Free Weight Loss and Diet Journal

Hope this all comes out OK. If not somebody sent me a PM and i'll fix it wnen I cn keep my eyes opened gain.
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Old 04-21-2008, 05:53 PM   #94
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This is my favorite-ist thread EVER!
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Old 04-22-2008, 12:34 PM   #95
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This is the first time that diet food has made me hungry. Everything looks so good. Its hard to believe that these foods are actually legal diet food. Low carb eating is awesome.
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Old 04-22-2008, 12:44 PM   #96
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Originally Posted by Shell28 View Post
This is the first time that diet food has made me hungry. Everything looks so good. Its hard to believe that these foods are actually legal diet food. Low carb eating is awesome.
Yes it is!

Indeed.
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Old 04-22-2008, 01:53 PM   #97
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Sorry! I am lame and have been busier than a one-nostrilled sniffer in an armpit factory!

The egg drop soup recipe is here.
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Old 04-22-2008, 08:01 PM   #98
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OH WOW!! I cannot wait to try the Roasted Cauliflower - the photo is making my mouth water!!

Hi Cleo!! I'm still making your Cauliflower Pizza Crusts every Friday night - THANK YOU AGAIN for pointing me in the right direction on everything Atkins and esp to Linda and Shelia's awesome websites!

I'm already down 12 lbs with 18 more to go!!

Hey I started a Thread today!

HELPFUL HINTS 4 ANYONE NEW 2 INDUCTION:

XO,
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Old 04-25-2008, 03:38 PM   #99
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Ohhh, I forgot about Queso Blanco!
I've got tons of pics I forgot about LOL.
Is this fried cheese?
If so it looks great!
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Old 04-25-2008, 03:40 PM   #100
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Originally Posted by jgw View Post
Is this fried cheese?
If so it looks great!
Yep, that's fried cheese!

Other cheeses (provolone, for instance) can be fried to make cheese crisps, but the queso blanco can be fried to be sort of crispy on the outside and soft on the inside.
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Old 04-25-2008, 03:43 PM   #101
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Where can you buy this cheese?
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Old 04-25-2008, 03:51 PM   #102
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If you have a Walmart, it's usually with the hispanic foods (like big bags of tortillas) in the refrigerated section. Some people say that in their Walmarts, this cheese is in the regular cheese section.

I've also seen it at Costco - in fact that was the first place I saw it fried, and was astounded that in a non-stick pan, it didn't require any kind of spray or oil to keep it from sticking.

BTW Janice - the post you did about stevia the other day - a couple of us had some questions. Could you possibly wander over there and take a look?
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Old 04-25-2008, 07:08 PM   #103
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Thanks for the info.
About the stevia, the article was emailed to me and I thought it was interesting. I have never tried it but may in the future.
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Old 04-29-2008, 12:50 PM   #104
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This thread is awesome!!! I wish I'd found it sooner so I could have taken pictures of the meals I've been cooking. Looking forward to joining y'all!!!
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Old 04-30-2008, 12:17 PM   #105
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<---nachos with chips

Recipe is here
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Old 04-30-2008, 02:52 PM   #106
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Cleo this looks great! I will make this tonight!
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Old 04-30-2008, 03:26 PM   #107
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jgw-- the chips take hours to crisp up on a cooling rack/in the over/ in a food dehydrator, so I tend to make them the day before I need them.

You can also use the same dough to make these taco bowls... also induction-friendly.

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Old 04-30-2008, 03:54 PM   #108
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I don't have a food dehydrator so I think this recipe is out for me right now.
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Old 04-30-2008, 04:13 PM   #109
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Another way to make cheese chips is to use just cheese, and make them in the microwave.

I cut cheese into one ounce cubes, then cut each cube into 8 tiny cubes, place them evenly spaced about 2" from the edge of a parchment paper lined flat plate (a cake plate works well), then nuke for about a minute. The cheese will bubble up, and steam off excess moisture. When fully done, they'll be roundish and somewhat lacy looking. Peel them off the parchment, let them cool, and they'll be somewhat crispy - crispy enough to use for dipping in guacamole or salsa!

You can use some pepper jack cheese for your cheese crisps for a more mexican flavor.

I"ve also seen larger cheese crisps (spread shredded cheese on the parchment) draped over a bowl to make taco bowls, or over a taco form for tacos.

There's no veggies in the tortillas/tacos/taco bowl shells this way, but if you're craving mexican right now and are afraid you'll succumb to the temptation of corn or flour versions, this is an option.
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Old 04-30-2008, 04:55 PM   #110
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Quote:
Originally Posted by Madam De Leon View Post
Another way to make cheese chips is to use just cheese, and make them in the microwave.

I cut cheese into one ounce cubes, then cut each cube into 8 tiny cubes, place them evenly spaced about 2" from the edge of a parchment paper lined flat plate (a cake plate works well), then nuke for about a minute. The cheese will bubble up, and steam off excess moisture. When fully done, they'll be roundish and somewhat lacy looking. Peel them off the parchment, let them cool, and they'll be somewhat crispy - crispy enough to use for dipping in guacamole or salsa!

You can use some pepper jack cheese for your cheese crisps for a more mexican flavor.

I"ve also seen larger cheese crisps (spread shredded cheese on the parchment) draped over a bowl to make taco bowls, or over a taco form for tacos.

There's no veggies in the tortillas/tacos/taco bowl shells this way, but if you're craving mexican right now and are afraid you'll succumb to the temptation of corn or flour versions, this is an option.
I parchment paper and shredded cheese. Oh what an idea. I make the cheese bowl tonight, well in a few minutes.
Thank you so much!!!!
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Old 04-30-2008, 05:31 PM   #111
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My first post. Loaded Mashed Cauliflower (loaded with shredded cheese and sour cream... I just wish I had some green onion!!!)

Last edited by i.am.jenn; 04-30-2008 at 05:33 PM.. Reason: Didn't know how to add a picture... oopsie!!!
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Old 04-30-2008, 05:40 PM   #112
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You don't need a food dehydrator. I just leave mine to crisp on the counter.
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Old 04-30-2008, 06:02 PM   #113
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You don't need a food dehydrator. I just leave mine to crisp on the counter.
Wow, thats' great that they dry out just sitting on the counter for you! You must have a lot less humidity than I do - I find that even my oopsies end up more moist than when they first came out of the oven if I let them sit out too long. Yeah... we're living in a "soupy" humidity environment.
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Old 04-30-2008, 06:13 PM   #114
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OK... that sucks mighty buttmonkeys. For you, oven at 200 degrees with door propped open...
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Old 04-30-2008, 06:23 PM   #115
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You don't need a food dehydrator. I just leave mine to crisp on the counter.
Great!
Cleochatra you look great!
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Old 04-30-2008, 06:28 PM   #116
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My first post. Loaded Mashed Cauliflower (loaded with shredded cheese and sour cream... I just wish I had some green onion!!!)
I have been afraid to try the mashed cauliflower. I had them in a restaurant and they were terrible.
How is the taste of yours compared to real mashed potatoes?

Last edited by Indigo-65; 04-30-2008 at 06:32 PM..
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Old 04-30-2008, 07:09 PM   #117
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I don't know how Jenn's mashed cauliflower is, but mine do not taste at all like mashed potatoes. They taste like mashed cauliflower.

To me that's a good thing, because after being off the starches for a couple years, I found out that potatoes, bread, pasta, rice, etc. really had no flavor at all when I tasted them again! But I really think that going for all these substitutes, you simply can't think of them as tasting exactly like the carby versions anyway. Spaghetti squash or zuchinni strips aren't going to taste like pasta, it just isn't. But that doesn't mean that they're not extremely tasty with a good meaty sauce over them anyway.

I need to try my mashed cauliflower with some cheddar cheese sometime - I always just use some butter, cream cheese, a little salt, a lot of pepper, and a quick sprinkle of garlic powder. Then I mix it all up using a stick blender, so that it's very smooth, then pour a little xanthan thickened gravy over a mound of it. It's not potatoes, but it is nice, nevertheless.
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Old 04-30-2008, 07:15 PM   #118
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Thanks for responding. I might give it a try again. Maybe I was expecting the cauliflower to taste like potatoes and was just too disappointed. I tried them when I first started to lowcarb.
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Old 05-01-2008, 10:19 AM   #119
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I've never been a big fan of mashed potatoes when they are plain, I've always liked them dressed up. I dress mine with shredded cheese, green onion, salt, pepper, sour cream and sometimes a little garlic powder...

When I do the same with cauliflower (I haven't added garlic powder to them yet) it tastes a lot like the mashed potatoes that I make. It does have a slight cauliflower taste but not overpowering. I absolutely love it!!!
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Old 05-01-2008, 10:45 AM   #120
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Thanks Jennbaker for responding. I have a bag of cauliflower in the freezer that I'll try this weekend.
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