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Old 11-20-2009, 12:58 PM   #1651
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Is there a recipe to go with this???

Quote:
Originally Posted by CheriRN View Post
Not sure if this is gonna work but here's a pic of my Broccoli Bake

001.jpg picture by CheriRN - Photobucket
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Old 11-20-2009, 02:48 PM   #1652
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Old 11-20-2009, 03:12 PM   #1653
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Wow Looks so yummy!!
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Old 11-20-2009, 04:00 PM   #1654
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Quote:
Originally Posted by BarbDe View Post
Is there a recipe to go with this???
Looks like Broccoli, cheese and... crumbled bacon, maybe? With pepper? or herbs?

We need the recipe, stat!
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Old 11-21-2009, 01:32 AM   #1655
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It's simply:
1 head of fresh or frozen broccoli florets cooked in microwave then drained good
1/4 c. chopped green onions
2 C shredded cojack cheese
3/4 c. bacon bits or 1.5 c cubed ham
salt & pepper to taste
optional...2 tbls sour cream

I have made it with cauliflower, green beans and green cabbage too

Anyhow put cooked broccoli in oven safe dish
sprinkle onions over top. If using ham then add that here and mix with broccoli
sprinkle shredded cheese on top of that
then the bacon bits
bake 350 for 35-40 minutes till cheese browns

Kinda like a stuffed baked potato with no potato..
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Old 11-21-2009, 01:02 PM   #1656
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I can't seem to find that Cooked romaine lettuce recipe!!!!!!! You slice a romaine head length wise and it has some toppings on it. I CAN'T REMEMBER PLEASE IF ANYONE HAS IT POST IT AGAIN PLEASE! Hubby's 50th b-day is today and I am making an awesome LC dinner for him tonight! Thanks!!
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Old 11-21-2009, 04:31 PM   #1657
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Here's the hubby's birthday dinner. I couldn't make the cooked romaine since I couldn't find the recipe on here in time so we just had to do with good old salad. He had ranch dressing and I had V&O. Ribeye steaks smothered with mozzarella cheese and sauteed muchrooms in butter. OMG this was so good! My hubby likes his steaks medium hence the juice....ick...I eat mine medium well with no pink.
[IMG][/IMG]

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Old 11-21-2009, 10:15 PM   #1658
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I ate pretty much the exact same thing tonight for din! Yum!!!
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Old 11-22-2009, 04:57 AM   #1659
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Old 11-22-2009, 11:59 AM   #1660
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now craving a ribeye steak with mushrooms...yum!
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Old 11-22-2009, 12:04 PM   #1661
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Quote:
Originally Posted by CheriRN View Post
. Ribeye steaks smothered with mozzarella cheese and sauteed muchrooms in butter. OMG this was so good!
OMG that looks amazing. Going to have to do that myself, soon. Thanks for sharing!
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Old 11-22-2009, 02:05 PM   #1662
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Sorry; no Picture. My own concoction...

Creamy Chicken Bake

½ cup sour cream
4 oz cream cheese, softened
½ teaspoon Cayenne Pepper
Bacon grease
1 large onion
1 large red pepper, roasted (directions below)
2 cups Mozzarella cheese, shredded
1 ½ lbs chicken pieces; use what you prefer.
3 tablespoons heavy whipping cream

Using a paper towel, grease casserole or Pyrex dish with leftover bacon grease (I keep mine in a container in the refrigerator.)
Place chicken in a single layer at the bottom.
Season with S & P and cayenne pepper.
Sauté onion slices in a little bacon grease and sprinkle over chicken.
Layer Mozzarella over the chicken and onions.
Roast and peal red pepper (see below.) Chop pepper into little pieces and sauté in skillet with left over bacon grease from onion. Add on top of cheese layer.
Mix softened cream cheese, sour cream, about 2 tablespoons of bacon grease and heavy whipping cream together (use “boat motor” if you have one,) until creamy and well-combined. Pour over casserole.
Bake at 350 degrees F for 60 minutes.

Serves: 4
Protein: ((Total: 278 g)) [69.5 each]
Carbs: ((Total: 54.6; Net: 51.5)) [12.8 each]
Fiber: ((3.1 total)) [0.775 each]
Fat: ((212 g)) [53 each]

These calculations were made using ******, and googling the fiber content of the pepper and onion. I hope it helps, and is accurate.

I would rate this a 9 for taste, but a 5 for appearance. It could use a little visual appeal.
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Old 11-22-2009, 02:18 PM   #1663
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Sorry! Here's the instructions for roasting and pealing a pepper, in case you are like me and didn't know how:

* Exported from MasterCook *

How to Roast and Peel a Pepper

Recipe By : Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking
Serving Size : 1 Preparation Time :0:00
Categories : Info/Tips Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each hard, firm, shiny bell peppers

1. Place the peppers directly on a gas or electric burner preheated to the
hottest setting. Roast the peppers until completely charred and black on
all sides, turning with tongs. This will take about 6 to 8 minutes. Be
sure to roast the ends of the peppers as well. Peppers can also be roasted
under the broiler or over a high flame on the grill.

2. Wrap the roasted peppers in wet paper towels for 5 minutes or place
them in a sealed paper bag. (This helps steam off the skin.) To peel the
peppers, scrape off the charred skin with a paring knife, stiff brush, or
your fingers.

3. To core and seed the peppers, cut them in half lengthwise. Cut out the
stem end. Trim or scrape away any white pith and seeds inside. Roasted
peppers are delectable marinated in balsamic vinegar and olive oil. Slice
them into salads or puree them in soups and sauces.
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Old 11-23-2009, 12:38 PM   #1664
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Nummy Pix! and recipes!
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Old 12-02-2009, 06:05 PM   #1665
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Old 12-02-2009, 06:43 PM   #1666
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I love this thread!!
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Old 12-02-2009, 06:52 PM   #1667
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Me too
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Old 12-02-2009, 07:04 PM   #1668
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CheriRN~I'm licking my Screen!

On the Romaine....just cut in half length wise, season w/your fav spices, add some oil and grill face down on a grill pan or on the barbie, and then turn over. It takes only a few minutes. Then, pour some balsamic vinegar on them. Yummy!
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Old 12-02-2009, 10:18 PM   #1669
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Buffalo Wings: Induction friendly and AWESOME!

WOW. This was the first time I made buffalo wings. I just found out that Frank's Sauce has ZERO carbs. Its already my favorite buffalo sauce!

Nutrition Facts
Serving size: 1 tsp. (5 mL) Servings: 70 Calories: 0

Amount Per Serving % DV* Total Fat 0g
0% Sodium 200mg
8% Total Carb. 0g
0% Protein 0g
* Percent Daily Values (DV) are based on 2,000 calorie diet.


INGREDIENTS:
Aged Cayenne Red Peppers, Vinegar, Water, Salt and Garlic Powder
*****************
This is what you need:

1. A cast iron skillet
2. 10-15 wing parts
3. Franks Red Hot pepper sauce
4. Canola oil (olive oil will work if you use lower heat)
5. Seasonings (I used garlic powder, chili powder and black pepper)
6. 1/8 stick of unsalted butter (1 oz)

INSTRUCTIONS:

* Pour oil in skillet and heat on medium for about 5 minutes.
* While oil is heating, season thawed wings in a small bowl. The skin on the wings will pick up the seasoning.
* Add wings to oil, and fry until desired crispness. Turn the wings after 5 minute intervals until done (about 15-20 minutes)
* Pour Frank's into microwave safe measuring cup, and add butter
* Put measuring cup in microwave for about a minute, and then remove. Part of the butter may still be solid, so use a fork to stir until blended thoroughly.
* Pour over wings and enjoy!





NOTE: You only use 1/8 of that stick of butter, not the whole thing! LOL



YUMMY and HOT!
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Old 12-03-2009, 01:02 AM   #1670
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Quote:
Originally Posted by Rbenz View Post
CheriRN~I'm licking my Screen!

On the Romaine....just cut in half length wise, season w/your fav spices, add some oil and grill face down on a grill pan or on the barbie, and then turn over. It takes only a few minutes. Then, pour some balsamic vinegar on them. Yummy!
Oh thank you! I'm gonna try this soon!
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Old 12-03-2009, 05:37 AM   #1671
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I need the recipe for the Broccoli Bake. It is big, but that made it look really good
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Old 12-03-2009, 06:30 AM   #1672
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Now I want some WINGS!
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Old 12-03-2009, 06:34 AM   #1673
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Oh. My. Lord. Wings....
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Old 12-03-2009, 09:47 AM   #1674
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Um, WOW!!

I found this thread today and I want to get through every.single.page! But, um, there are 56 pages!! I may have to work my way through it over several days!

I've only been low carbing for 2.5 weeks, but I love it!

I love to cook (used to have a food blog-NOT low carb, lol), but I have been baffled by what to do since changing my WOE.

This thread has been inspirational!!

Eventually, I hope to be cooking picture worthy food soon!
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Old 12-04-2009, 11:55 AM   #1675
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Those wings look delish!

I have a question.....Everytime I try to cook bone-in chicken wings I end up w/bloody cooked chicken which grosses me out. How do I correct this? I must be doing something wrong.
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Old 12-04-2009, 11:54 PM   #1676
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They call this recipe Italian, but I would call it more like Cajun because I like it hot! Here is the recipe (second time I've made this week because it's so good) & a picture of it simmering before it gets all sticky, gooey & one of it almost done!
http://allrecipes.com/Recipe/Easy-It...en/Detail.aspx
Attached Images
File Type: jpg IMG_1467.JPG (99.8 KB, 28 views)
File Type: jpg IMG_1468.jpg (70.1 KB, 24 views)

Last edited by AKmama08; 12-04-2009 at 11:56 PM.. Reason: forgot link
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Old 12-05-2009, 02:14 AM   #1677
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Nom, nom, nom.
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Old 12-05-2009, 12:31 PM   #1678
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Thanks everyone for the inspiration to move in the direction of gourmet LC! This thread is a testament that anything you can want or crave for, can be recreated into a delicously amazing LC dish! I'll start cooking and posting soon!

Thanks to everyone for sharing!
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Old 12-05-2009, 02:32 PM   #1679
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Quote:
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NOTE: You only use 1/8 of that stick of butter, not the whole thing! LOL
WHAT?! That's no fun!
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Old 12-06-2009, 04:21 AM   #1680
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Well, you have to cook them slower and longer

Quote:
Originally Posted by NurseMonkee View Post
Those wings look delish!

I have a question.....Everytime I try to cook bone-in chicken wings I end up w/bloody cooked chicken which grosses me out. How do I correct this? I must be doing something wrong.
I used to have that problem until I started cooking them on lower heat for longer. You have to not go by the browning on the outside, just cook them in Olive or Canola oil over medium heat for about 20 minutes total including turning. Also let them "rest" while heating your buffalo sauce. Those wings are my favorite treat!
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