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Old 02-18-2010, 06:23 PM   #2251
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Originally Posted by Cryssi View Post
How do you make your Caesar?
Cryssi, here goes, but the measurements are finicky as I am much more a play-with-the-original-recipe kind of cook until it tastes how I want it to taste:

1 cup mayo
1 can of anchovy fillets
1 egg
1 clove garlic
1/2 cup parmesan cheese
1 tbsp lemon juice
Couple dashes Worcestershire sauce
Salt and pepper to taste

Throw everything into a food processor and VOILA!
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Old 02-18-2010, 06:23 PM   #2252
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Chicken Crack Slaw

Didn't cook it as long this time so the veggies are a little crunchier in places. Great texture and better color! I poached the chicken in low-sodium chicken broth & the soy sauce, sesame oil, garlic, and ginger. I also didn't add water to the slaw. It's been watery before, so I waited to see if what came out of the veg would be enough and it was. YAY!
Now that looks wonderful! The Hamburger Crack Slaw [can ANYONE explain the name???] that I made, the broccoli slaw was cooked too much and I don't think I got the spices/sauce quite right. I like CRUNCH!! It was ok, even DH liked it, but I think I can do it better. This one may just fit the bill!!!
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Old 02-18-2010, 06:42 PM   #2253
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Originally Posted by Selahgal View Post
Now that looks wonderful! The Hamburger Crack Slaw [can ANYONE explain the name???] that I made, the broccoli slaw was cooked too much and I don't think I got the spices/sauce quite right. I like CRUNCH!! It was ok, even DH liked it, but I think I can do it better. This one may just fit the bill!!!
It's addicting. Like the heroin wings. ROFL.

I've made this several times now. W/ ground beef, plain, w/ pork tenderloin, and the chicken. My favorite has to be the pork tenderloin. Marinated in the same stuff as for the slaw then grilled or broiled & sliced up. Phenomenal.
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Old 02-18-2010, 06:59 PM   #2254
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Steph's Yummy Chicken Stuff roasted asparagus, sliced tomato

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Old 02-18-2010, 07:20 PM   #2255
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Steph's Yummy Chicken Stuff roasted asparagus, sliced tomato

See - this is why it's a porn thread. I could LICK the screen! That looks so yummy!!
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Old 02-18-2010, 07:56 PM   #2256
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I GET IT NOW!!!!! DOH!!!
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Old 02-18-2010, 07:57 PM   #2257
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I GET IT NOW!!!!! DOH!!!



Everything is looking DELICIOUS you guys!
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Old 02-18-2010, 08:04 PM   #2258
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Steph's Yummy Chicken Stuff roasted asparagus, sliced tomato

Your tomato always looks so good! LOL. I know! I am a freak. I've been drooling at your tomato slices for about 2 weeks now. The beauty of low-carb! Your taste changes.

All your meals look delish, but your tomato is always my fav.
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Old 02-18-2010, 08:13 PM   #2259
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Can't wait for spring to plant my own tomatoes and longingly wait for that first tomato of the season picked fresh from the vine! Oh yeah....good eats!!!!


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Old 02-19-2010, 03:42 AM   #2260
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Originally Posted by Selahgal View Post
Here's something I made today!





Stuffed Sausage Balls

1 package of ground sausage
1 cup mushrooms
[2.4 c], chopped [try another veg … zuke [2.8 nc]? Jicama [5 c]? Spinach [5 c]?!]
3 Tbsp onions, chopped [5.7 c]]
1/2 cup shredded sharp cheddar cheese [I used a taco blend]
1/2 cup [4oz] cream cheese [4 c]
20 pepperoni rounds chopped

Mix and make 1" balls

Place on lightly oiled tin foil in baking pan (for ease of clean up)

Preheat oven to 350

Bake for 20-22 minutes or until sausage is thoroughly cooked.

NOTE: Mine were kind of bigger than 1 inch so I just cooked them for 30 minutes. There were EXCELLENT. I also tried dipping them in a bit of LC pizza sauce … also excellent.

Since I used mushrooms AND spinach the carb count came to 18 and I got 18 balls so 1 carb per ball! SWEET!!!

I took a pix with my hand to show their size.


Marci
I prepare those for the weekend! Great!

Thank you

Josu
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Old 02-19-2010, 11:15 AM   #2261
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Need Help I made the ooplie bread and it spread out like a pancake. also I did a double batch should I regridgerate the rest until I can stick them in the oven and I guessed how much vanilla protein powder to put in. Is there a measurement.

Please I need some guidence
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Old 02-19-2010, 11:41 AM   #2262
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The bread was awful I must of done something wrong. I was so excited about trying it and all of you liked it but 1 person I thought how could I go wrong but it is terrrrribbbbbble and I made a double batch. Anyone know any other recipe I could try for bread?
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Old 02-19-2010, 11:46 AM   #2263
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Flax Muffin?

1 egg
2tbsp flax
1/8th tsp baking powder
1tbsp butter
sweetener to taste if making sweet bread

Melt butter, add other ingredients and mix well. Put in a coffee cup or other small microwaveable container, microwave for 1 minute.
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Old 02-19-2010, 11:57 AM   #2264
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Wow, sorry you didn't like them! I would think they'd go flat if you don't bake them. Maybe you could add some pizza spices and parm cheese and make a big flat pizza crust??

I just made a double batch and they are beautiful!! Added protein powder, garlic powder, onion powder, some parsley flakes. They are light, flaky, and tasty!! In fact I'm getting ready to eat a tuna melt with one roll! I made really BIG buns this time, big enough to fold over whatever I want to stuff them with.

Think I'll do Oopsie Sloppy Joes for dinner! Already made the casserole meat.


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Old 02-19-2010, 12:09 PM   #2265
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I've not made these, but I found the recipe in my files. Looks like it's from Linda Sue's site.


Flax Sandwich Buns

1/2 cup plus 1 tablespoon flax meal
1/4 cup plus 2 tablespoons parmesan cheese
1 1/2 teaspoons onion powder
3/4 teaspoon baking powder
1 1/2 teaspoons Splenda
1/2-1 teaspoon caraway seeds, optional
1 1/2 teaspoons dry minced onion
3 eggs
1 1/2 tablespoons water
1 1/2 tablespoons oil


Put the dry minced onion in a small bowl and add just enough water to moisten; let stand until softened.

Mix dry ingredients; add onions, eggs, water and oil.

Pour batter into 6 greased muffin top pans.

Bake at 325ş 15-20 minutes.

To serve, split buns horizontally to make two halves using a long, thin knife.


Makes 6 servings
Can be frozen


Per Serving: 2g Net Carbs
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Old 02-19-2010, 03:15 PM   #2266
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Quote:
Originally Posted by miscmissy View Post
The bread was awful I must of done something wrong. I was so excited about trying it and all of you liked it but 1 person I thought how could I go wrong but it is terrrrribbbbbble and I made a double batch. Anyone know any other recipe I could try for bread?
You're not the only one. I was never able to stomach oopsies. They were just too eggy for me and they did not have the right texture. I tried adding all sorts of different spice/herb combos and still did not like them. I eventually gave up, since I was just wasting ingredients. Sometimes food without a bread substitute is yummy. After a while I really did not miss the bread.
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Old 02-19-2010, 03:40 PM   #2267
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Thanks everyone I will try the flaxseed ones. My mouth was actually watering when I was making those oopsies I was so excited to have an easy bread to eat with stuff, sandwiches, pizzas, toast, sweetbreads, I don't mind egg flavor I must have done something wrong.


Can someone give my the recipe again and how much portein powder to put in I could give it one more try. I really hate not liking them all the ingredients are thing I like.

Thanks
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Old 02-19-2010, 03:49 PM   #2268
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Here's my recipe [from cleo's site] with comments from others [added for my personal benefit]. I added too much powder today and the 'batter' was too thick so I actually added cream! They turned out wonderful!!!



Oopsie Rolls

3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)

1-2 oz protein powder, optional


Preheat oven to 300 degrees F.


Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture).

Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.

Makes 6@ about 85 calories a piece, >1 carb per
Induction Friendly, Gluten-Free


NOTES: I ended up with a flatter batch this time around, so I used them as oopsie pizza crusts. They ROCK with cheese, olives, pepperoni and a touch of pizza sauce under a broiler for 2-3 minutes.


Now, assuming you want the buns, it's really important to whip the stiff peaks super-stiff, and to only blend in the egg yolk/cheese mixture as little as possible.

I use a tall iced tea spoon and make very slow, lazy s's through the whites. Yes, there might still be small bits of cream cheese, but you don't want to overbeat the yolk mixture. If it's too liquid, it will also make the whites slightly runny.

So, very little mix-in, add 1/4-1/3 of the yolk to the whites at a time, lazy S pattern when blending, and blend very, very little, and very very slowly.
If need be, you can super-chill both bowls to ensure that the items are also very cold before even putting the ingredients together!


Another poster said this: I follow Cleo's Best Oopsie ever recipe but instead of using cream of tartar, I use Xanthan Gum. It makes the whites VERY stiff and easier to work with. U wont have to worry about them deflating. Also, I add 1 Tbl of Whey Protein Powder to the yolk mixture to give my oopsies a more bready texture. I make them buttery by greasing the cookie sheet with butter, and spraying the oopsies with Butter flavored Pam before baking them. U can use real butter spray too and it works the same, but I just have Pam right now. It gives the outside a nice golden buttery flakey texture, while the inside kinda melts in ur mouth like a croissant.

Another poster: I didn't like the oopsies originally, but I add onion powder and garlic powder, for buns and bake them in the little cake tins from target. It makes them the perfect size and shape and kinda a cakier texture. Anyway my husband and I like them alot now. Not eggy with the savory powders.
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Old 02-19-2010, 03:51 PM   #2269
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Here's another article I keep on hand in my cookbook ... so far haven't had to use it!


Oopies Troubleshooting List
Let's go through a little checklist, so see if we can troubleshoot the problem:
- You need two bowls: A larger one for the egg whites, and a slightly smaller one for the yolk mixture.
- When separating the eggs, make sure you don't get any egg yolk mixed in with the whites, or else the whites won't whip up properly.
- Make sure your egg white bowl and beaters are scrupulously clean - any greasy/oily residue could prevent your egg whites from whipping up properly.

Start with the egg whites
- Make sure that you're not trying to whip the egg whites using beaters contaminated with yolk and cream cheese residue.
- Add the cream of tartar to the egg whites - it helps them whip up stiffer and maintain their volume better.
- Whip the egg whites on high speed until they form very stiff peaks. This will take several minutes.
- Stop the mixer and lift your beaters out of the egg whites. There should be peaks that look like this: ||| not like this: ((( And certainly not like this: ~~~
- Additional test for stiff egg whites: Turn the entire bowl of beaten egg whites upside down. If they don't move at all, they're stiff enough. Do this only after first checking for stiff peaks, otherwise, you're likely to end up with your egg whites all over the floor!

Once the egg whites are stiff, you're ready to do the yolk/cream cheese mixture:
- Mix the egg yolks and cream cheese in a different bowl from the whites.
- You don't need to wash the beaters after whipping your egg whites, just scrape off most of the excess stiff egg whites into the egg white bowl.
- Don't soften the cream cheese. It will mix into the egg yolks just fine straight out of the fridge. (You can let it sit at room temperature while you do the egg whites if you want though)
- Just mix away until there's no obvious chunks of cream cheese left.
- The cream cheese does NOT need to be blended into the yolks perfectly smoothly. It's OK to still have some little bits of unmixed cream cheese in the yolk mixture.

Folding the yolk mixture into the stiff egg whites:
- NEVER use a mixer or blender of any kind to fold in the yolk mixture (Not even if it has a setting that says "fold" - that's still too fast, and will still break down the egg whites, giving you a pan full of "flopsies", instead of oopsies.)
- Don't try to fold in all the yolk mixture at once.
- Pour about half the yolk mixture over the egg whites.
- Fold the yolk mixture in by hand, using a long thin spatula/spoonula or a long thin teaspoon
- Cleo recommends folding the yolk mixture in by gently moving your long handled spoon back and forth across the bowl of egg whites in a sine wave (S pattern).
- Turn the bowl 90 degrees (1/4 turn) and make another sine wave (S pattern) back and forth across the bowl.
- Repeat this process with the 2nd half of the egg whites.

Problems with this step and what to do:
- If yolk mixture just drops to the bottom of the bowl without mixing in, I find that I can usually drag it back up to the top with my spatula, by scraping directly down the side and up in the middle of the bowl.
- Don't obsess with getting every bit of the yolk mixture evenly mixed into the stiff egg whites though, because every stroke with your spatula/spoon will cause the egg whites to lose a little more volume - there are ways to compensate
- It's ok for the finished mixture to be streaky after folding - stiff whites with yellow streaks of yolk mixture through it is just fine.

Into the Oven
- Spray your pan thoroughly so that the oopsies don't stick to it.
- OR you can cover your baking pan with a sheet of parchment paper.
- OR you can use a sprayed muffin top pan.
- OR place sprayed mini wilton cake pans on a jelly roll pan.
- Start by scooping a spoonful into 6 piles on the baking pan (parchment/muffin top/mini cake pans)
- Pile more oopsie batter on top of those piles
- If you find that you have unmixed yolk mixture at the bottom of the bowl, make a "well" in the piles of oopsie batter (just like making a well in mashed potatoes to hold gravy), and scoop the runny yolk mixture into them, so that it doesn't run all over.
- Bake at 300 F for 30 minutes.

What to expect:
- The oopsies will puff up as they're baking, before flattening out somewhat.
- These are not 1-1/2" high white flour hamburger buns! Mine always settle down to less than 1/2" high.
- It will take two oopsies to make a sandwich - one on the top and one on the bottom, because they're not thick enough to slice.
- If your oopsies are crumbly, check the recipe.
->The original Atkins Rev Roll only used 1 Tbsp of cream cheese per egg, resulting in a roll that was hard and crumbly when first baked (like a meringue), but when stored in an air tight container overnight, would soften.
->Cleo's Oopsies use 1 oz (2 Tbsp) cream cheese per egg. All that extra cream cheese means they're soft and pliable as soon as they come out of the oven.
- If you've checked the recipe and they're still crumbly when they come out of the oven, or if they don't appear to be done after 1/2 hour, your oven temperature may not be accurate.
- If you live in a dry climate, your oopsies will probably dry out enough to store them in a plastic bag within a few hours.
- If you live in a humid climate, they may become more moist the longer they sit out. What I do in this humid area is to bake them at a slightly higher temperature (just under 325F) to dry them out a bit more in the baking process. Then as soon as they're cooled, and are no longer moist feeling on the bottom, bag them and refrigerate.
________________________
If none of these steps helps you figure out what's going wrong, instead of continuing to experiment by making a full batch of oopsies each time, maybe you could just make a 1 egg/1 oz cream cheese batch until you get the hang of it. The principle is still the same, you just won't be using up 3 eggs and 3 oz cream cheese every time you try it.

If you're still having problems, remember that even the flat ones are tasty as wraps.
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Old 02-19-2010, 03:54 PM   #2270
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Something else I find very useful to have:

McDonald’s Copycat Big Mac Sauce
A secret no more! The recipe for McDonald’s Big Mac sauce has been unlocked…and tweaked for Atkins!

1 cup Miracle Whip*
1/3 cup sweet relish [homemade low carb OR store bought with splenda]
1/4 cup French dressing [homemade low carb or store bought LC]
1 Tablespoon sugar [splenda or stevia]
1/4 teaspoon black pepper
1 teaspoon minced onion


Mix all ingredients in a bowl. Refrigerate in a sealed container.

Yield: 2 Cups


*Low Carb Miracle Whip
1 cup mayo
2 TB vinegar
2 TB splenda or ˝ tsp stevia

Blend well, keep in frig.
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Old 02-19-2010, 04:55 PM   #2271
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Thank you so much you don't know how much I appriciate it. I will let you know how the turn out I can't make them again till Sunday.

Hopefully (cross my fiingers) They will be wonderful.
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Old 02-19-2010, 05:08 PM   #2272
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Quote:
Originally Posted by Selahgal View Post
Here's my recipe [from cleo's site] with comments from others [added for my personal benefit]. I added too much powder today and the 'batter' was too thick so I actually added cream! They turned out wonderful!!!



Oopsie Rolls

3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)

1-2 oz protein powder, optional




~snip~
Has Cleo changed her recipe again? I don't recall her ever having protein powder as part of the basic oopsie recipe.

I know she used to have salt and splenda in it, but I never knew it to have the protein powder. I know people have added all kinds of extras to the recipe though.

I don't use any extras when I make them - just the eggs, cream cheese, cream of tartar, and because I'm still going by her first version of the recipe, I still use sweetener (she had splenda, I use stevia) and salt in it.
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Old 02-19-2010, 05:38 PM   #2273
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Had to dig out the food under all the special sauce. Sharp cheddar, bacon, sirloin burger in a bowl w/ homemade special sauce.
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Old 02-19-2010, 06:08 PM   #2274
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Quote:
Originally Posted by Madam De Leon View Post
Has Cleo changed her recipe again? I don't recall her ever having protein powder as part of the basic oopsie recipe.

I know she used to have salt and splenda in it, but I never knew it to have the protein powder. I know people have added all kinds of extras to the recipe though.

I don't use any extras when I make them - just the eggs, cream cheese, cream of tartar, and because I'm still going by her first version of the recipe, I still use sweetener (she had splenda, I use stevia) and salt in it.
I am sorry, but yes, I did tweak the original recipe by adding protein powder as we were talking about earlier in the thread. I should have made that more clear in my post.


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Old 02-19-2010, 06:16 PM   #2275
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I am sorry, but yes, I did tweak the original recipe by adding protein powder as we were talking about earlier in the thread. I should have made that more clear in my post.


Marci
That's quite alright - I was just wondering if she'd changed her recipe again.
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Old 02-19-2010, 07:54 PM   #2276
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I found another one.

This bun is a take off from the nuthin muffin. I have changed it so much that it is it's own recipe now! The original nuthin muffin is in breakfasts!

Pro/fat Hamburger Bun

6 eggs seperated
1/2 cup sour cream
1/2 cup mayo
1 tsp baking soda
1 tsp salt
1 cup sifted whey protein powder

Pre heat oven to 350 (bake 25 minutes)
Beat egg whites till very firm and won't slide out of bowl when tipped sideways. Set aside. In another bowl add egg yolks, sour cream and mayo. Beat together. I sift the whey protein into a cup. The fluffier the better. I add the soda and salt on top of the whey, just pour them altogether into bowl and blend in with beaters. Fold the egg whites in. This recipe will make 12 small quich sized pans. (A great size for hamburgers) I am going to try to spread the batter out even more, to make 1 or 2 more buns, (I fill the tins about half full) (since they seem to not fall as bad, there is more bread). Bake 25 minutes. The soda seems to help the bun from falling in the middle and we are getting a drier bun. I cut them in half and freeze in sandwich bags.
*These can also be used to make grilled cheese sands.
*You can use just sour cream, leaving out the mayo if you choose.
*These can be toasted just a smidge, they burn fast. They don't toast like bread tho

* cheap bun pans! buy the small pie tins, get a circle that is 4 inches, must be a firm circle. Push the the circle into the bottom of the tin pan. Be careful not to get to loopsided, then move onto the next tin with the circle. Push down all the way. About half way the tin will cave in making a nice flat 4 inch bottom. Spray pam in the tins and bake. I think I got about 14 of them. Be careful washing tho, they are fragile. (I like these tins filled about half full of batter. They need to be thick enough to cut in half!)



Let me know what you think I haven't tried these yet.
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Missy
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Old 02-19-2010, 07:59 PM   #2277
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Wow these sound amazing!!! I will try them once my current oopsies are eaten!

I can't find those small pie plates anywhere tho!!!




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Old 02-19-2010, 08:10 PM   #2278
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I also found this one which might even be better.

These are dense and have a nice texture, oh so good with butter.
Ingredients:

2/3 cups almond flour
3 eggs - set one egg white aside
1/2 tsp salt
1/2 tsp baking powder
4 tbs melted butter - if you use salted butter you can omit the salt
How To Prepare: Beat 1 egg white in bowl until stiff, set aside


Mix other ingredients in bowl, then fold the egg white in gently like with oopsies. This will give them a little height.


Drop from TBS on cookie sheet and spread out if necessary.


Bake at 350 until golden brown in preheated oven.
Number of Servings: 6 - 3 1/2 inch rounds
Carbs per serving - include all nutritional information if known: ( 6 carbs per 1/4 cup - 3 fiber) Less than 2 carbs each.
Preparation Time: Less than 15 minutes
Effort (Easy, Average, Difficult): Easy


I found these for you Monkee they don't sound too eggy.
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Old 02-20-2010, 03:10 AM   #2279
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Quote:
Originally Posted by BrandNewMe2004 View Post


Had to dig out the food under all the special sauce. Sharp cheddar, bacon, sirloin burger in a bowl w/ homemade special sauce.
That looks yummy, what is it? Recipe please?
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Old 02-20-2010, 08:14 AM   #2280
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Quote:
Originally Posted by i.am.jenn View Post
Tonights Noms: Beef Cabbage Casserole





OMG! Sooo good!

OH, wow.... can't wait to try this; I don't have low carb catsup but I'm going to sub with Hunts tomato sauce, which has 10.5 carbs for whole can divided by six servings = 1.75 carbs/serving... I'll take it!!
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