INDUCTION FOOD PORN!!! - Page 74

NoSunNoFun · 02-15-2010, 06:52 AM

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!

MsWoods · 02-15-2010, 07:12 AM

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

Maryposa · 02-15-2010, 07:41 AM

Quote:

Originally Posted by NoSunNoFun

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)

flemington1975 · 02-15-2010, 11:16 AM

Quote:

Originally Posted by NoSunNoFun

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...

Rbenz · 02-15-2010, 12:51 PM

Ranch or Blue Cheese Dressing or Guacamole or Salsa.
Heck...I just also sprinkle Tabasco on mine. I'm a spicy kind of peep.

Rbenz · 02-15-2010, 12:54 PM

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!

Rbenz · 02-15-2010, 01:00 PM

Yesterday's VD Shrimp Salad (Ignore the Champagne Glasses:blush

:

Selahgal · 02-15-2010, 01:34 PM

Wow! Very fancy! Shrimp Salad??? Your creation or what?

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

Marci

Cryssi · 02-15-2010, 05:12 PM

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.

NoSunNoFun · 02-15-2010, 07:32 PM

Quote:

Originally Posted by Cryssi

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

Cryssi · 02-15-2010, 07:39 PM

Quote:

Originally Posted by NoSunNoFun

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

BrandNewMe2004 · 02-15-2010, 09:44 PM

Quote:

Originally Posted by Cryssi

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

AngieCakes · 02-15-2010, 09:48 PM

Okay I have GOT to try that soup!!

Cryssi · 02-16-2010, 11:07 AM

Deviled Eggs:

Ridiculously easy and ridiculously yummy.

I just use mayo and Gouldens Spicy Brown Mustard for the yolks.

BrandNewMe2004 · 02-16-2010, 11:25 AM

Quote:

Originally Posted by Cryssi

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!

Monkee · 02-16-2010, 12:14 PM

Quote:

Originally Posted by BrandNewMe2004

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.

Selahgal · 02-16-2010, 12:23 PM

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!

Marci

Rbenz · 02-16-2010, 12:23 PM

Quote:

Originally Posted by Selahgal

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.

Rbenz · 02-16-2010, 12:25 PM

I like your choice of Deviled Egg China.

Yeah...that Taco soup looks delish esp. w/the floaters.

Just printed out recipe.

Selahgal · 02-16-2010, 12:29 PM

Quote:

Originally Posted by Rbenz

I like your choice of Deviled Egg China.

Easy cleanup!!!

Marci

Rbenz · 02-16-2010, 12:30 PM

Yeah...I like to add Splenda pickle relish in mine too.

Rbenz · 02-16-2010, 12:31 PM

Quote:

Originally Posted by Selahgal

Easy cleanup!!!
Marci

That's for Sure!

sfachillesgirl · 02-16-2010, 05:35 PM

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

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

DSCN0900.jpg DSCN0901.jpg

DSCN0902.jpg

Selahgal · 02-16-2010, 05:41 PM

Quote:

Originally Posted by sfachillesgirl

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?

Marci

Rbenz · 02-16-2010, 05:42 PM

Quote:

Originally Posted by sfachillesgirl

NOM NOM NOM NOM!!

Attachment 28321 Attachment 28322
Attachment 28323

NOM...NOM is RT!!!

Rbenz · 02-16-2010, 05:43 PM

Looks like she used her handy-dandy cheese slicer.

sfachillesgirl · 02-16-2010, 05:55 PM

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

Rbenz · 02-16-2010, 06:02 PM

Ahhhh...mystery Solved!

Selahgal · 02-16-2010, 06:02 PM

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.

Marci

Cryssi · 02-16-2010, 06:03 PM

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.

02-15-2010, 12:51 PM	#2195
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	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..

02-15-2010, 01:00 PM	#2197
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	Yesterday's VD Shrimp Salad (Ignore the Champagne Glasses:blush:

02-16-2010, 12:25 PM	#2209
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	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..

02-16-2010, 05:35 PM	#2213
sfachillesgirl Senior LCF Member Join Date: Feb 2010 Location: San Francisco, CA Posts: 225 Gallery: sfachillesgirl Stats: 16w/12w/8-10, no W! WOE: Atkins Start Date: 2/8/2010	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!! DSCN0900.jpg DSCN0901.jpg DSCN0902.jpg

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02-15-2010, 06:52 AM	#2191
NoSunNoFun Senior LCF Member Join Date: Dec 2009 Location: California Posts: 314 Gallery: NoSunNoFun Stats: 147.5/134.5/125.0 (female,5'3) WOE: Atkins Start Date: 08-2-12	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!

02-15-2010, 07:12 AM	#2192
MsWoods Big Yapper!!!! Join Date: Aug 2006 Location: Tx Posts: 8,589 Gallery: MsWoods Stats: 399/246.6/204 (for now) WOE: Low Carb Start Date: 06/22/09	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

02-15-2010, 12:54 PM	#2196
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	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!

02-15-2010, 01:34 PM	#2198
Selahgal Major LCF Poster! Join Date: Jan 2010 Location: Indiana Posts: 1,022 Gallery: Selahgal Stats: 244/201/140 WOE: Healthy Low Carb	Wow! Very fancy! Shrimp Salad??? Your creation or what? Looks like shrimp, tomatoes, lettuce ..... and???? Marci

02-15-2010, 05:12 PM	#2199
Cryssi Noah and Wyatt's Mommy Join Date: Jan 2004 Posts: 25,260 Gallery: Cryssi Stats: 322.2/313.6/130 WOE: Low Carb Start Date: 1/1/13	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.

02-15-2010, 09:48 PM	#2203
AngieCakes Very Gabby LCF Member!!! Join Date: Jan 2010 Location: Minnesota Posts: 3,318 Gallery: AngieCakes Stats: 198/143/135-140 WOE: Atkins/Pre-Maintenance Start Date: 1/8/2010	Okay I have GOT to try that soup!!

02-16-2010, 11:07 AM	#2204
Cryssi Noah and Wyatt's Mommy Join Date: Jan 2004 Posts: 25,260 Gallery: Cryssi Stats: 322.2/313.6/130 WOE: Low Carb Start Date: 1/1/13	Deviled Eggs: Ridiculously easy and ridiculously yummy. I just use mayo and Gouldens Spicy Brown Mustard for the yolks.

02-16-2010, 12:23 PM	#2207
Selahgal Major LCF Poster! Join Date: Jan 2010 Location: Indiana Posts: 1,022 Gallery: Selahgal Stats: 244/201/140 WOE: Healthy Low Carb	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! Marci

02-16-2010, 12:30 PM	#2211
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	Yeah...I like to add Splenda pickle relish in mine too.

02-16-2010, 05:43 PM	#2216
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	Looks like she used her handy-dandy cheese slicer.

02-16-2010, 05:55 PM	#2217
sfachillesgirl Senior LCF Member Join Date: Feb 2010 Location: San Francisco, CA Posts: 225 Gallery: sfachillesgirl Stats: 16w/12w/8-10, no W! WOE: Atkins Start Date: 2/8/2010	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

02-16-2010, 06:02 PM	#2218
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	Ahhhh...mystery Solved!

02-16-2010, 06:02 PM	#2219
Selahgal Major LCF Poster! Join Date: Jan 2010 Location: Indiana Posts: 1,022 Gallery: Selahgal Stats: 244/201/140 WOE: Healthy Low Carb	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. Marci

02-16-2010, 06:03 PM	#2220
Cryssi Noah and Wyatt's Mommy Join Date: Jan 2004 Posts: 25,260 Gallery: Cryssi Stats: 322.2/313.6/130 WOE: Low Carb Start Date: 1/1/13	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.