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Old 05-08-2008, 05:51 PM   #151
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I wasn't going to post again today but this bad boy was sooo awesome I had to. So I made the fried cheese and topped it with refried beans, taco meat and sour cream. I just wish I had some shredded lettuce...

I've never liked tostado's before because you bite into them and they pretty much fall apart. But with the fried cheese as a base it's still crunchy and it doesn't fall apart.

I'm not sure how induction friendly this is... I guess one per day?
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Old 05-08-2008, 05:52 PM   #152
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Janice - Thank you! (It was delicious!!!)
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Old 05-08-2008, 06:48 PM   #153
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Originally Posted by jennbaker View Post


I wasn't going to post again today but this bad boy was sooo awesome I had to. So I made the fried cheese and topped it with refried beans, taco meat and sour cream. I just wish I had some shredded lettuce...

I've never liked tostado's before because you bite into them and they pretty much fall apart. But with the fried cheese as a base it's still crunchy and it doesn't fall apart.

I'm not sure how induction friendly this is... I guess one per day?
I just looked up refried beans on nutritiondata.com - the basic campbell's version (I just picked the plain ones listed) are 13 g carbs, 5 g fiber per 1/2 cup serving - net of 8 carbs. I don't know how much you used.

You'd have to add that to the carbs for your cheese and sour cream - maybe a little much for a single meal on induction, unless you used less beans.
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Old 05-08-2008, 06:54 PM   #154
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If you are following Atkins Induction beans are a no-no.
Looks great though for OWL!
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Old 05-08-2008, 06:58 PM   #155
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Has anyone posted the recipe for the roasted cauliflower yet?

Take your head of Cauliflower and cut it into Flowerettes. Toss into a pan (I used glass baking dish) Drizzle with Olive oil and mix it up, add some butter if you like. Bake at 350 for about an hour. Turning once in a while. I like it the darker the better! You can also add chopped onion and garlic. Yummmmm.
*The cauliflower cooks down to nothing, really. DH and I can eat a whole head of it by ourselves with NO problem.
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Old 05-08-2008, 07:01 PM   #156
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Originally Posted by jennbaker View Post


I wasn't going to post again today but this bad boy was sooo awesome I had to. So I made the fried cheese and topped it with refried beans, taco meat and sour cream. I just wish I had some shredded lettuce...

I've never liked tostado's before because you bite into them and they pretty much fall apart. But with the fried cheese as a base it's still crunchy and it doesn't fall apart.

I'm not sure how induction friendly this is... I guess one per day?
Jenn, I made some mini fried cheese crisp tonight. I only had a very small amount of shredded cheese left.

Tomorrow I will visit the store and get more cheese.

Madam De Leon I bet if you omit the refried beans, add some lettuce, salsa, the taco meat and a little sour cream it still would be great.
This is a great idea and I will be trying this weekend.
Jan
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Old 05-09-2008, 08:39 AM   #157
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I only used about a tablespoon and a half of refried beans on the tostado. I know the carb counts are usually for 1/2 a cup. Unfortunately I don't know how to convert tablespoons to cups to get a better carb count.

I don't get many carbs throughout the day so I'm okay with getting a few in one meal. Seems to balance out for me (but everyone is different).
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Old 05-09-2008, 09:31 AM   #158
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Please don't take what I said the wrong way Jenn - I wasn't criticizing your use of refried beans. (Even though they're not part of the induction food list - my personal opinion is that if you stay under your carb limit, small amounts of non-induction foods won't hurt, especially if you're doing an extended induction. YMMV though) You just said you weren't sure of the carb count, so I provided the info I found on the beans.

There are 8 Tbsp in 1/2 cup - so you can figure the actual carb count from that.
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Old 05-09-2008, 09:38 AM   #159
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What a fun thread --- Such talented cooks & photographers here! These pictures have made me hungry!! Time to mix an egg cream.
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Old 05-09-2008, 09:53 AM   #160
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Thank you BarbDe, I appreciate it.
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Old 05-09-2008, 10:53 AM   #161
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Madame De Leon: I kindof thought that might be it afterwards. I follow the general rule of less than 20 carbs per day so I'm indifferent about where my carbs come from (as long as it's not sugar alcohols). I have to remember that other people may not look at it that way. But thanks for the info and thank you so much for the conversion information. I need to memorize the conversions especially to make sure I'm staying in my comfort zone.

Last edited by i.am.jenn; 05-09-2008 at 11:14 AM..
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Old 05-10-2008, 09:00 PM   #162
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<---Red Robin Bacon Guacamole cheeseburger, fully loaded on an oopsie roll! They brought me fries even though I asked for a side of steamed veg. I tossed the fries.

The oopsie rolls were hefty and held that burger beautifully. It was an awesome burger!
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Old 05-11-2008, 06:55 AM   #163
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Cleo: That is beautiful!!! I like how you rewrapped it in the paper... gives it that sinful high carb fast food look.
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Old 05-11-2008, 08:36 AM   #164
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Their burgers are so vast! Even with their regular bun, I had to leave those boogers wrapped. And the entire thing is induction friendly. I never ever miss the bun. I just discard them. I always have a huge starch pile off to the side. LOL
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Old 05-11-2008, 09:35 AM   #165
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Makes me wish we had a Red Robin around here. I've seen the commercials (satellite TV) and they look droolishly good.
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Old 05-11-2008, 10:45 PM   #166
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Hello all and a belated happy mothers day. I have been lurking for a wile and trying to upload my food porn pics and i think i got it. I realy enjoy this thread and wuld like to join you.See you all tomorrow.
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Old 05-11-2008, 11:03 PM   #167
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Pickles - I made stuffed jalapenos today too!!! But I have to say yours are WAY prettier than mine.
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Old 05-12-2008, 06:43 AM   #168
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Pickles, I make the jalapenos also but yours are very cute. The last time I made the the jalapenos were so hot I could not eat many ate one time. But that's a good thing.

Pickles I use plain cream cheese, do you mix your cream cheese with any seasonings?
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Old 05-12-2008, 06:43 AM   #169
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Good Morning Jenn!
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Old 05-12-2008, 09:12 AM   #170
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Morning Janice!

When I made my Jalapeno Poppers, I was doing it from memory and I thought I needed a pound of bacon... so I cooked it, ground it up and worked it into the cream cheese and cheddar and I checked the recipe so I could find out what temp to cook it on and it called for 8 slices of bacon... OOPS!!! So mine are not pretty and they are super extra bacony. But why waste them, just enjoy the bacon flavored jalapeno poppers.

Jan - mine come out mild but I spend a lot of time making sure to cut the ribs out. I usually have an faint white line where the rib was.
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Old 05-12-2008, 12:11 PM   #171
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Cleo, did you take your own oopsie to the restaurant with you, then use that?
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Old 05-12-2008, 03:08 PM   #172
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Tish-- I did, yes! I always pack buns with me when I'm on errands or am going out. Then, when I want to use the buns, I let them air out and solidify (I hate sticky buns!). Then I discard their buns and use my own. I never order bunless because it tends to confuse folks, or because if I'm taking food home, the buns help hold the heat in to insulate the food.

If I go to Sonic, however, and order their toaster, I have them package the cheese separately on the side. This is because their bread is so soggy, cheese sticks to it.
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Old 05-12-2008, 03:18 PM   #173
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Got it, thanks Cleo, I think it's a great idea.
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Old 05-12-2008, 09:30 PM   #174
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Thank you for the nice coments all. JGW I make sure to cut all ribs out and get rid of the seeds those are hot. I use the small end of a melon baller to clean the peppers. Jenn Baker, I use precooked bacon,chop it and some green onions and mix it with the cream cheese. The recipe calls for the pepper to be wrapped with the Bacon but I am lazy and just pop a piece over the top lol.

I am starting all over again tomorrow so will post my stats and maybe more pics. HAGN all.
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Old 05-14-2008, 05:22 PM   #175
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I wanna play

Grilled Boneless Beef Short Ribs and Lettuce-free Blue Cheese Salad




It was so good.

The Salad was fun. It was Vidalia onions, peeled and diced radishes, seeded roma tomato, 10 green olives, fresh parsley and thawed frozen cauliflower, which was an experiment that worked great. (The cauli had the texture of little baby corns and was mild in flavor. I did give it a little squeeze and shake over the sink to get rid of extra moisture.) Then I added just enough blue cheese dressing to coat, cracked pepper at the end.

Good to see you guys, again.
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Old 05-14-2008, 07:45 PM   #176
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arynn --- that looks amazing!!! Yum yum!
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Old 05-14-2008, 09:51 PM   #177
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Hello you delicious dollop!

Quote:
Originally Posted by Arynn View Post
Grilled Boneless Beef Short Ribs and Lettuce-free Blue Cheese Salad




It was so good.

The Salad was fun. It was Vidalia onions, peeled and diced radishes, seeded roma tomato, 10 green olives, fresh parsley and thawed frozen cauliflower, which was an experiment that worked great. (The cauli had the texture of little baby corns and was mild in flavor. I did give it a little squeeze and shake over the sink to get rid of extra moisture.) Then I added just enough blue cheese dressing to coat, cracked pepper at the end.

Good to see you guys, again.
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Old 05-15-2008, 04:07 PM   #178
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Ohhh, that looks incredible!!!
I need somebody to come and cook for me!! I'm just not up to these full days of doing nothing but making sure I walk!

(You scared me, I thought it was going to be Sauerkraut!)

Quote:
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Grilled Boneless Beef Short Ribs and Lettuce-free Blue Cheese Salad




It was so good.

The Salad was fun. It was Vidalia onions, peeled and diced radishes, seeded roma tomato, 10 green olives, fresh parsley and thawed frozen cauliflower, which was an experiment that worked great. (The cauli had the texture of little baby corns and was mild in flavor. I did give it a little squeeze and shake over the sink to get rid of extra moisture.) Then I added just enough blue cheese dressing to coat, cracked pepper at the end.

Good to see you guys, again.
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Old 05-15-2008, 07:50 PM   #179
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(You scared me, I thought it was going to be Sauerkraut!)
LOL No kraut. That was breakfast today. Tomorrow's breakfast is more beef kabobs and squash and onions.
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Old 05-16-2008, 06:47 PM   #180
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I use photobucket for everything. I have one for my glass portfolio, one for images to be used on forums and one to load full of pictures of The Spawn for grandmas and the like. People who are after my art, are not wanting to sift through pages of the boychild. People who are after pics of the boychild, dont' want to troll through 8 pages of glass. And sometimes i9 don't want ANYONE seeing what i am putting in the forums. Like pictures of you cooking Ooopsies sans drawers!!!
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