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Old 02-15-2010, 06:52 AM   #2191
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How does everyone in induction flavor their pork rinds? I tried sprinkling a tab bit of popcorn seasoning *nacho flavor* and it just doesnt stick nor taste right. The spicy hot pork rinds are to hot for me. Any help on getting or adding flavors that stick?

Here in California our only option is spicy hot or regular at all stores, believe me I have looked and looked

Thank you for any help!
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Old 02-15-2010, 07:12 AM   #2192
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I think dips are your best bet.

You could also use butter to make the seasonings stick, though. I made some with cinnamon and splenda last week and used butter to make them stick
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Old 02-15-2010, 07:41 AM   #2193
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Quote:
Originally Posted by NoSunNoFun View Post
How does everyone in induction flavor their pork rinds? I tried sprinkling a tab bit of popcorn seasoning *nacho flavor* and it just doesnt stick nor taste right. The spicy hot pork rinds are to hot for me. Any help on getting or adding flavors that stick?

Here in California our only option is spicy hot or regular at all stores, believe me I have looked and looked

Thank you for any help!
99 cents only stores carry bbq flavor (not very sweet and 0 carb per serving)
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Old 02-15-2010, 11:16 AM   #2194
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Quote:
Originally Posted by NoSunNoFun View Post
How does everyone in induction flavor their pork rinds? I tried sprinkling a tab bit of popcorn seasoning *nacho flavor* and it just doesnt stick nor taste right. The spicy hot pork rinds are to hot for me. Any help on getting or adding flavors that stick?

Here in California our only option is spicy hot or regular at all stores, believe me I have looked and looked

Thank you for any help!

french onion dip!! yum...
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Old 02-15-2010, 12:51 PM   #2195
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Ranch or Blue Cheese Dressing or Guacamole or Salsa.
Heck...I just also sprinkle Tabasco on mine. I'm a spicy kind of peep.

Last edited by Rbenz; 02-15-2010 at 12:52 PM..
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Old 02-15-2010, 12:54 PM   #2196
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I leave for a week and there's 4 more pages!

Just printed out the Crack Slaw, Mex Spaghetti Cass and Beeb's Soup recipes!

Great pix Everyone!
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Old 02-15-2010, 01:00 PM   #2197
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Yesterday's VD Shrimp Salad (Ignore the Champagne Glasses:blush:

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Old 02-15-2010, 01:34 PM   #2198
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Wow! Very fancy! Shrimp Salad??? Your creation or what?

Looks like shrimp, tomatoes, lettuce ..... and????



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Old 02-15-2010, 05:12 PM   #2199
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Cheri's Creamy Southwest Taco Soup

I tried to be all fancy and float some sour cream and avocado on top for the pic and it didn't work very well.
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Old 02-15-2010, 07:32 PM   #2200
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Cheri's Creamy Southwest Taco Soup

I tried to be all fancy and float some sour cream and avocado on top for the pic and it didn't work very well.

Oh my goodness I am STARVING and could eat my monitor right now looking at this!
How did you make it please
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Old 02-15-2010, 07:39 PM   #2201
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Oh my goodness I am STARVING and could eat my monitor right now looking at this!
How did you make it please
If you click the link above my picture it will take you to Linda Sue's site where the recipe is. It's really quick and easy to make
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Old 02-15-2010, 09:44 PM   #2202
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Cheri's Creamy Southwest Taco Soup

I tried to be all fancy and float some sour cream and avocado on top for the pic and it didn't work very well.
You did very well with that picture. Makes me want some. MMMMM

Hubby looked over while I was posting this and start hounding me about what it was. I think he wants me to make it. LOL

Last edited by BrandNewMe2004; 02-15-2010 at 09:49 PM..
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Old 02-15-2010, 09:48 PM   #2203
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Okay I have GOT to try that soup!!
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Old 02-16-2010, 11:07 AM   #2204
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Deviled Eggs:


Ridiculously easy and ridiculously yummy.

I just use mayo and Gouldens Spicy Brown Mustard for the yolks.
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Old 02-16-2010, 11:25 AM   #2205
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Deviled Eggs:


Ridiculously easy and ridiculously yummy.

I just use mayo and Gouldens Spicy Brown Mustard for the yolks.
I recently saw a recipe for *bacon* deviled eggs. When my eggs are old enough, I'm going to try it. (We need a drooling emoticon, seriously)

Hubby would love this - the Gulden's spicy is his all time favorite mustard!
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Old 02-16-2010, 12:14 PM   #2206
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I recently saw a recipe for *bacon* deviled eggs. When my eggs are old enough, I'm going to try it. (We need a drooling emoticon, seriously)

Hubby would love this - the Gulden's spicy is his all time favorite mustard!
Be careful! They are good!
I add jalapenos to mine and wow, just finger licking good.
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Old 02-16-2010, 12:23 PM   #2207
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We have 29 hens so we have 10-15 eggs average daily! I love deviled eggs and have tried them every which way! Sometimes topping them with a slice of black olives or a banana pepper slice or mixing splenda sweetened pickles into the yoke mix. Also love added onion powder too. Good eats! Great snacks!

I found if I steam them in a double boiler, cool them in ice water, empty the water, put back the lid, shake them real good, they peel very easy ... old or not!


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Old 02-16-2010, 12:23 PM   #2208
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Wow! Very fancy! Shrimp Salad??? Your creation or what?

Looks like shrimp, tomatoes, lettuce ..... and????
Marci
That would be Romaine lettuce. And...a can of artichoke bottoms sliced, deli sliced pepperoncinis, Italian dressing and L/C Ketchup in the cocktail sauce.
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Old 02-16-2010, 12:25 PM   #2209
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I like your choice of Deviled Egg China.

Yeah...that Taco soup looks delish esp. w/the floaters.
Just printed out recipe.

Last edited by Rbenz; 02-16-2010 at 12:28 PM..
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Old 02-16-2010, 12:29 PM   #2210
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I like your choice of Deviled Egg China.
Easy cleanup!!!


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Old 02-16-2010, 12:30 PM   #2211
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Yeah...I like to add Splenda pickle relish in mine too.
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Old 02-16-2010, 12:31 PM   #2212
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Easy cleanup!!!
Marci
That's for Sure!
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Old 02-16-2010, 05:35 PM   #2213
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Today's Yumminess!

Cheese crisps/crackers with Cheddar, Colby, Jack, and Swiss (before and after)

And jalapeno poppers using the same cheeses. NOM NOM NOM NOM!!

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Old 02-16-2010, 05:41 PM   #2214
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Cheese crisps/crackers with Cheddar, Colby, Jack, and Swiss (before and after)
How did you manage to make such perfect little squares?

I tried piling tiny blobs across the parchment paper and it all melted into one big blob!

Are you using slices or shredded cheese blends?



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Old 02-16-2010, 05:42 PM   #2215
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NOM...NOM is RT!!!
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Old 02-16-2010, 05:43 PM   #2216
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Looks like she used her handy-dandy cheese slicer.
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Old 02-16-2010, 05:55 PM   #2217
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I was in the store and the little party tray of 4 types of cheese caught my eye! And I thought to myself, these would be PERfect!

So there you have it
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Old 02-16-2010, 06:02 PM   #2218
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Ahhhh...mystery Solved!
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Old 02-16-2010, 06:02 PM   #2219
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So they are pre sliced pieces of real cheese, right? They actually kept their shape when you nuked them?

I wonder why the little flattened piles of shredded cheese blends that I use just melt all together. Wierd.


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Old 02-16-2010, 06:03 PM   #2220
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Bacon wrapped hot dogs and coleslaw from Linda Sues site. The hotdogs turned out yummy, but let they are definitely easier in theory than they are to actually make.


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