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Old 02-12-2010, 09:22 PM   #2161
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Originally Posted by AngieCakes View Post
Melissa you're really good at plating, looks like something from the food network!! The pork is very drool-worthy!
Thank you. Plating makes it feel so fancy.

Pork was super easy.

Marinated a few hours in soy sauce, sesame oil, tons of garlic, and ginger. Baked at 350 until inside said 140. About 40 minutes.

Last edited by BrandNewMe2004; 02-12-2010 at 09:23 PM..
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Old 02-12-2010, 09:52 PM   #2162
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How do you make your crackslaw?

There are a zillion versions floating around and I want to try them all
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Old 02-12-2010, 09:57 PM   #2163
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Originally Posted by Cryssi View Post
How do you make your crackslaw?

There are a zillion versions floating around and I want to try them all
Today I sauteed butter, olive oil, sesame oil, soy sauce, garlic, powdered ginger, garlic & onion powders, and sea salt til it was all melded. Then I put in 2 bags of broccoli slaw, and 1 bag of shredded green cabbage. I added about a cup of water and steamed it, stirring occasionally until it was nice and soft. I adjusted flavorings after I added the drippings from the pork. A tiny bit more soy sauce & sesame oil. This has instantly become one of our favorites.

Next step is putting the crack slaw and diced pork into soy wrappers. I'll post a pic of that tomorrow.

I do think next time I'm going to add some bean sprouts & sesame seeds, too.
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Old 02-13-2010, 07:06 AM   #2164
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This morning I tried making the oppsie rolls. I cannot stick with even the simplest instructions, frustrates my hubby to no end! Okay guys and gals this is a must try!!

1 big clove fresh garlic minced (I used fresh)
1 big tablespoon chopped onions finely chopped or onion flake spices (I used spices)
1 big teaspoon chopped chives or chopped chive spices (I used spices)
3 oz cream cheese
3 large eggs, seperated
NO SPLENDA as the recipe calls for
good pinch of cream of tarter
salt dashes to taste

Whip the whites with cream of tarter until firm peaks
move mixer into yolks and everything else listed above, blend until mixed keep semi lumpy if you wish. I like mine blended pretty well.

Preheat oven to 300.
Fold both into each other, whites and yolks mixture.
6 large dollops on cookie sheet sprayed with pam. I foil lined mine to make clean up easy.
35 mins at 300. Remove and cool or eat hot.

Garlic, onion, chive dinner rolls!
Slathered with butter mixed with olive oil and parsley room temp, or you can just top with a pat of butter
Enjoy!!
Let me try to add a pic now...
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Old 02-13-2010, 07:10 AM   #2165
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I cannot figure out how to add a picture from my desk top, HELP!!
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Old 02-13-2010, 07:15 AM   #2166
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You need to upload your pix from your computer to a photo storage site like photobucket.com or imageshack.us.

Once they are uploaded there, you can get the IMG code, copy that and paste it here in a post.


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Old 02-13-2010, 07:23 AM   #2167
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Thank you!! Going to do that now
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Old 02-13-2010, 07:27 AM   #2168
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Quote:
Originally Posted by NoSunNoFun View Post
This morning I tried making the oppsie rolls. I cannot stick with even the simplest instructions, frustrates my hubby to no end! Okay guys and gals this is a must try!!

1 big clove fresh garlic minced (I used fresh)
1 big tablespoon chopped onions finely chopped or onion flake spices (I used spices)
1 big teaspoon chopped chives or chopped chive spices (I used spices)
3 oz cream cheese
3 large eggs, seperated
NO SPLENDA as the recipe calls for
good pinch of cream of tarter
salt dashes to taste

Whip the whites with cream of tarter until firm peaks
move mixer into yolks and everything else listed above, blend until mixed keep semi lumpy if you wish. I like mine blended pretty well.

Preheat oven to 300.
Fold both into each other, whites and yolks mixture.
6 large dollops on cookie sheet sprayed with pam. I foil lined mine to make clean up easy.
35 mins at 300. Remove and cool or eat hot.

Garlic, onion, chive dinner rolls!
Slathered with butter mixed with olive oil and parsley room temp, or you can just top with a pat of butter
Enjoy!!
Let me try to add a pic now...

First time trying to add a pic, I hope it works... pic taken with my cell phone. The chive bits really make this look sinful, but its not!
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Old 02-13-2010, 07:36 AM   #2169
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Oopsies are AMAZING! They are light and flaky yet tough enough to hold like bread for sandwiches! You can make them sweet or savory. You can make them different flavors! Make sandwich rolls, pizza crusts, donuts, etc. And the carbs are basically non-existent for the basic ingredients!

I found adding protein powder gives them more substance and flavor too.

These are the BEST things!!!! I LOVE EM!



Marci
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Old 02-13-2010, 07:55 AM   #2170
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Quote:
Originally Posted by Selahgal View Post
Oopsies are AMAZING! They are light and flaky yet tough enough to hold like bread for sandwiches! You can make them sweet or savory. You can make them different flavors! Make sandwich rolls, pizza crusts, donuts, etc. And the carbs are basically non-existent for the basic ingredients!

I found adding protein powder gives them more substance and flavor too.

These are the BEST things!!!! I LOVE EM!



Marci
I would have to use the word Savory for sure on these Just had another popped one in the toaster and made it like crunchy toast! OMG I AM IN LOVE!! Now I have to go add a picture to my profile now that I know how to do that.
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Old 02-13-2010, 10:54 AM   #2171
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Those look ace!
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Old 02-13-2010, 11:41 AM   #2172
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I wrote the this down and I am going to give it a whirl it looks so good.

Thanks
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Old 02-13-2010, 02:23 PM   #2173
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first ever batch

Just tried my first batch of oopsies....had no problem with the whites(1st time working with) I have them cooling right now, can't wait to try at dinner!
Added a bit of garlic butter for the first try. I love how easy and quick to make they were. I look forward to making these a part of my LC WOE. I've been meaning to make these since the beginning of the year.....finally got around to it today!
Attached Images
File Type: jpg oopsies.jpg (43.6 KB, 21 views)
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Old 02-13-2010, 04:30 PM   #2174
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WOW! They turned out perfect! I would love to taste them lol
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Old 02-13-2010, 04:42 PM   #2175
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I want to like oopsies, I really do, but they taste so eggy to me
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Old 02-13-2010, 04:45 PM   #2176
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You know, i've never had them and I keep seeing them and hearing about them, however I don't have the equipment to make them and i'd probably screw them up anyway LOL
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Old 02-13-2010, 04:47 PM   #2177
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I made them once, and never again.

Don't get me wrong, they are awesome.

I just personally am not a big fan of eggs and that was all I could taste.
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Old 02-13-2010, 06:37 PM   #2178
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Ignore the wine. LOL. The rest of this IS induction-friendly, I believe.

Loaded broccoli with chilled asian pork tenderloin 'salad'.
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Old 02-13-2010, 07:08 PM   #2179
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Where the heck is the smiley that drools? LOL! That looks sooooooo good
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Old 02-13-2010, 07:12 PM   #2180
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Quote:
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Ignore the wine. LOL. The rest of this IS induction-friendly, I believe.

Loaded broccoli with chilled asian pork tenderloin 'salad'.
Awww, look how purdy!!!
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Old 02-13-2010, 07:43 PM   #2181
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Quote:
Originally Posted by Cryssi View Post
I made them once, and never again.

Don't get me wrong, they are awesome.

I just personally am not a big fan of eggs and that was all I could taste.

Don't give up so soon! I add vanilla protein powder and you can't even taste the egginess at all! I forgot to add the powder in my second batch and I could definitely taste the egg. So I used those for my tuna melts and pizzas!

You just need to experiment. Cut the recipe in half and try different things in them, different flavorings, spices, protein powder, parm cheese, sweetener, cocoa, etc. I know you're creative!


Marci
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Old 02-14-2010, 06:25 AM   #2182
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Quote:
Originally Posted by BrandNewMe2004 View Post
Today I sauteed butter, olive oil, sesame oil, soy sauce, garlic, powdered ginger, garlic & onion powders, and sea salt til it was all melded. Then I put in 2 bags of broccoli slaw, and 1 bag of shredded green cabbage. I added about a cup of water and steamed it, stirring occasionally until it was nice and soft. I adjusted flavorings after I added the drippings from the pork. A tiny bit more soy sauce & sesame oil. This has instantly become one of our favorites.

Next step is putting the crack slaw and diced pork into soy wrappers. I'll post a pic of that tomorrow.

I do think next time I'm going to add some bean sprouts & sesame seeds, too.
I made this yesterday too and found it to be quite tasty. However, I can't quite get the flavor to my liking. I'm not very good at tweaking 'asian' type sauces or flavors and I don't like teriyaki either. It just needed SOMETHING to give it more PUNCH but I'm not sure what. I think next time I'll add bean sprouts. I *think* they are ok on Induction? I'll have to check first. Nope, not listed on Induction. OY!

TWO BAGS of broccoli slaw??? Wow you must have a TON of this now! I used a quarter of a large cabbage, shredded, and 3/4 a bag of broccoli slaw and got a ton of it! And unless I'm doing the math wrong, it seems a bit carby for my induction. Guess I'll have to eat less at each sitting because it IS a good dish and a LC keeper!



Marci
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Last edited by Selahgal; 02-14-2010 at 06:35 AM..
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Old 02-14-2010, 07:25 AM   #2183
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I am learning so much by reading everyones experiences with different foods.

I just finished my first day on induction and I don't feel to bad toward the end of the day yesterday I started getting a headache but this morning I feel pretty good.
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Old 02-14-2010, 10:50 AM   #2184
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Well, I tried the oopsies last nite...the texture WAS that of bread, did taste slightly eggy(that can be remedied with more spices) Made little pizzas, but I didn't like them that way. I think in the future the oopsies will definitely be my 'sandwich or burger' bread. I like the thought of actually making a sandwich instead of lettuce! the thought process gives it more substance. I DID like them, and plan on making another batch today..maybe with some tomato/basil....
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Old 02-14-2010, 11:04 AM   #2185
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Quote:
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TWO BAGS of broccoli slaw??? Wow you must have a TON of this now! I used a quarter of a large cabbage, shredded, and 3/4 a bag of broccoli slaw and got a ton of it! And unless I'm doing the math wrong, it seems a bit carby for my induction. Guess I'll have to eat less at each sitting because it IS a good dish and a LC keeper!
Yes, it was a lot, but it cooks down so much. I ate my 1.5 cups or it, and my daughter ate at least twice that. LOL. I've only got a few cups left.
I'm going to have some of it with chicken today.
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Old 02-14-2010, 11:19 AM   #2186
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Yes, it was a lot, but it cooks down so much. I ate my 1.5 cups or it, and my daughter ate at least twice that. LOL. I've only got a few cups left.
I'm going to have some of it with chicken today.
I found a couple of sauces in the asian section of the store today that 'might' work in this crack slaw [what a silly name that is eh?]. One was called 'Fish Sauce' with zero carbs and the other was a spicy garlic & pepper sauce with 'less than 1 carb' per tablespoon. Hope they taste good!

Oh yeah, I checked my Broccoli Slaw and realized I forgot to subtract the fiber so instead of 5 carbs per 3 oz [1/2 cup?] it only 2!!!! GOOD NEWS!!
Marci

Last edited by Selahgal; 02-14-2010 at 12:19 PM..
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Old 02-14-2010, 11:35 AM   #2187
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I found a couple of sauces in the asian section of the store today that 'might' work in this crack slaw [what a silly name that is eh?]. One was called 'Fish Sauce' with zero carbs and the other was a spicy garlic & pepper sauce with 'less than 1 carb' per tablespoon. Hope they taste good!


Marci
Yummy! The fish sauce would give this a Thai or Vietnamese flare. The garlic & pepper sauce sounds amazing. Will have to look for that.
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Old 02-14-2010, 12:16 PM   #2188
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Yummy! The fish sauce would give this a Thai or Vietnamese flare. The garlic & pepper sauce sounds amazing. Will have to look for that.
I just checked and the brand name is ASIAN [original, eh?] and it's called Spicy Chili & Garlic Sauce.



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Old 02-15-2010, 12:51 AM   #2189
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Huy Fong Food's sambal oelek and chili garlic are the best! I always keep it stocked! A little goes a long way and gives food a spicy kick.

My problem is always trying to limit the portions.
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Old 02-15-2010, 06:01 AM   #2190
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Well, I tried a bit of it first and it certainly is HOT!!!! But I added some to my crack slaw and it gave it a nice kick and good flavor!


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