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Old 03-05-2010, 04:32 AM   #2551
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Quote:
Originally Posted by Fatbrat View Post
roll up sliced ham and cheese with olive tapenade inside a large lettuce leaf

spread sliced cucumbers with cream cheese and top with olive tapenade(low carb caviar)


I'm sure if I thought about it I could come up with more but y'all have made me hungry...gotta go to the grocery store now and get some olives
I tried them last night with the cucumbers and it was oh so good! now that I read about the cream cheese, ain't no stopping me now =D
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Old 03-05-2010, 04:35 AM   #2552
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Quote:
Originally Posted by dollkey View Post
I tried them last night with the cucumbers and it was oh so good! now that I read about the cream cheese, ain't no stopping me now =D
LOL I went to the grocery and stocked up on all of that I'll be making the tapenade tomorrow !! We need pictures can't have 'porn' without pictures
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Old 03-05-2010, 05:45 AM   #2553
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Quote:
Originally Posted by fatbrat
roll up sliced ham and cheese with olive tapenade inside a large lettuce leaf

spread sliced cucumbers with cream cheese and top with olive tapenade(low carb caviar)


I'm sure if I thought about it I could come up with more but y'all have made me hungry...gotta go to the grocery store now and get some olives

This stuff sounds interesting but I'm not sure what I'd eat it with? Is it like a DIP or SAUCE or DRESSING or what???

Marci
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Old 03-05-2010, 07:36 AM   #2554
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Originally Posted by Selahgal View Post
This stuff sounds interesting but I'm not sure what I'd eat it with? Is it like a DIP or SAUCE or DRESSING or what???
Marci
Not really a sauce...but, you could add it to sauces. And...add Spread to above.

Oh, I really love it in Stuffed portobellos or in reg. shrooms. Or in stuffed chick or a dollop added on grilled fish. Toss mixed grns and add it as a salad dressing.

Last edited by Rbenz; 03-05-2010 at 07:46 AM..
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Old 03-05-2010, 03:43 PM   #2555
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Originally Posted by Rbenz View Post
Easy Olive Tapenade:
20 pitted Kalamata olives, coarsely chopped
1 Tbsp rinsed, drained, and chopped capers
1 tsp fresh lemon juice
2 tsp olive oil
1/2 tsp anchovy paste (optional)
Optional: minced garlic and chopped pimientos
Fresh cracked black pepper

Preparation:
Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper. Mix well. Refrigerate and use within two weeks.

It you are too lazy to chop up Kalamata olives just used a can of chopped black olives. I've done that before.
I always kept some small cans in my pantry.
I have all of those ingredients too! Probably cheaper than the stuff I bought in the jar too.
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Old 03-05-2010, 06:02 PM   #2556
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There Ya Go!
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Old 03-06-2010, 05:11 PM   #2557
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Quote:
Originally Posted by Rbenz View Post
Easy Olive Tapenade:
20 pitted Kalamata olives, coarsely chopped
1 Tbsp rinsed, drained, and chopped capers
1 tsp fresh lemon juice
2 tsp olive oil
1/2 tsp anchovy paste (optional)
Optional: minced garlic and chopped pimientos
Fresh cracked black pepper

Preparation:
Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper. Mix well. Refrigerate and use within two weeks.

It you are too lazy to chop up Kalamata olives just used a can of chopped black olives. I've done that before.
I always kept some small cans in my pantry.
Patricia, mine came out fantastically! Thank you so much for posting. I've bookmarked it so that I can make time and time again. So easy and delicious.
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Old 03-06-2010, 06:18 PM   #2558
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Eggs Benedict:
Fried eggs (too lazy to mess with poaching), homemade hollandaise sauce, ham (Canadian bacon was ridiculously expensive) on top of tomatoes.

Plain ole sausage on the side

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Old 03-06-2010, 07:20 PM   #2559
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Cryssi, that sauce looks so yummy! May I ask for the recipe? TIA!

Here's my breakfast


SFS Pancakes with Bacon
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Old 03-07-2010, 06:10 AM   #2560
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Quote:
Originally Posted by dollkey View Post
Cryssi, that sauce looks so yummy! May I ask for the recipe? TIA!

Here's my breakfast


SFS Pancakes with Bacon

How did you make your pancake?
Yummo!
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Old 03-07-2010, 08:24 AM   #2561
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Patricia, mine came out fantastically! Thank you so much for posting. I've bookmarked it so that I can make time and time again. So easy and delicious.
Great!
Whatcha put in on?
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Old 03-07-2010, 08:35 AM   #2562
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Quote:
Originally Posted by NoSunNoFun View Post
How did you make your pancake?
Yummo!
It was REALLY yummy! I used Sugarfree sheilas' pancake recipe

I was afraid it would taste like scrambled eggs with cream cheese but the cinnamon really makes it taste like pancakes. And I hate cinnamon! But I love it now. I'll probably have this every day. LOL (at 6 carbs) or not hahaha

I used egg rings to make the pancake round perfectly and an ice cream scooper so I could divide the batter equally. I got 3 mini pancakes out of 1 recipe. So good!

ETA

Dinner
Beef Shank Stew

Last edited by dollkey; 03-07-2010 at 08:48 AM..
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Old 03-07-2010, 01:14 PM   #2563
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Quote:
Originally Posted by Rbenz View Post
Great!
Whatcha put in on?
Had it on cucumber slices with a little triple cream brie. I will choose the cream cheese next time, though, as the brie was a little too mild and got lost in the overall flavor.

Going to try today with some chicharones!
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Old 03-07-2010, 06:48 PM   #2564
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Originally Posted by dollkey View Post
Cryssi, that sauce looks so yummy! May I ask for the recipe? TIA!
The hollandaise is from the Better Homes and Gardens cookbook. The red and white checkered one.

4 egg yolks
1/3 cup room temp butter, divided
3-4 TBSP lemon juice (I usually only end up using 2 to 2.5 tbsp)
dash salt
dash white pepper (I always use black because it's what we have)

(direction paraphrased)
In a double boiler whisk yolks and 1/3 of butter till melted. Add remaining butter in 1/3 at a time, melting between each one. Whisk for about a minute or so, remove from heat and add lemon juice 1 TBSP at a time. Return to double boiler and whisk 2-3 minutes or until thickened.

I personally don't use a double boiler as I have made this a billion times so I have gotten pretty good at managing it over the heat itself and just pulling it every now and then as needed.

It can be a pain the butt and I curdled it many times in the beginning but once you get the hang of it, it's easy and really yummy
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Last edited by Cryssi; 03-07-2010 at 06:49 PM..
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Old 03-07-2010, 06:59 PM   #2565
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I tried Hollandaise sauce this morning the first time. It broke apart and became inedible.

I tried making poached eggs this morning as well. It looked like egg drop soup.
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Old 03-07-2010, 07:13 PM   #2566
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I tried Hollandaise sauce this morning the first time. It broke apart and became inedible.

I tried making poached eggs this morning as well. It looked like egg drop soup.
That happened to me more times than I can count when I first started making it. You will get it, it just takes practice
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Old 03-07-2010, 07:15 PM   #2567
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Linda Sues White Castle Hamburger Pie
I made it in a square dish because I was too lazy to dig out the round ones from under the 349536 square ones.


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Old 03-07-2010, 07:23 PM   #2568
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I have made this before, very easy

Blender Hollandaise

3 egg yolks
2 tablespoons fresh lemon juice
1 pinch cayenne
1/4 teaspoon salt
1/2 cup butter

Directions
1Place egg yolks, lemon juice, cayenne and salt in a blender; heat butter until bubbling but do not brown.
2Cover blender container and turn on motor to high; blend for 3 seconds; with motor running, remove lid, and add butter slowly, in a steady stream, taking 30 seconds to pour the butter in.
3Serve immediately or keep sauce warm by placing blender container in warm water
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Old 03-07-2010, 07:36 PM   #2569
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Quote:
Originally Posted by Cryssi View Post
Linda Sues White Castle Hamburger Pie
I made it in a square dish because I was too lazy to dig out the round ones from under the 349536 square ones.


Thanks for that! I am drooling now. Guess what's for dinner tomorrow?
Yummy. Love the pickles with it.
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Old 03-07-2010, 07:36 PM   #2570
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Old 03-07-2010, 09:15 PM   #2571
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Quote:
Originally Posted by Cryssi View Post
Linda Sues White Castle Hamburger Pie
I made it in a square dish because I was too lazy to dig out the round ones from under the 349536 square ones.


Cryssi,

LOVE that you always put the hyper link in your posts. Thank you, thank you!! I cold eat my monitor with that pic FULL SCREEN, Yummo!!
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Old 03-08-2010, 03:02 AM   #2572
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I am in Louisville, and the white castle is a 'square' burger.
Yours is more authentic!! Love me some white castle hamburgers!!

I love that you always include the link too!
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Old 03-08-2010, 06:06 AM   #2573
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Is this a .... salad???
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Old 03-08-2010, 10:04 AM   #2574
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It looks like a chicken taco salad to me.
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Old 03-08-2010, 10:10 AM   #2575
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Just printed out that White Castle Pie!
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Old 03-08-2010, 10:11 AM   #2576
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Yum. I love salads.
Did you use pepperjack? I love PJ!
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Old 03-08-2010, 10:12 AM   #2577
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Originally Posted by dollkey View Post
Cryssi, that sauce looks so yummy! May I ask for the recipe? TIA!

Here's my breakfast


SFS Pancakes with Bacon
I make these from time to time and mine never look like that.
Yours actually look like pancakes. Mine just look like a pancake that fell apart.
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Old 03-08-2010, 10:15 AM   #2578
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Originally Posted by Cryssi View Post
Linda Sues White Castle Hamburger Pie
I made it in a square dish because I was too lazy to dig out the round ones from under the 349536 square ones.


There goes the yummy tomato again. I am obsessed with it.
It looks so good.

I love all of Linda Sue's recipes, but a lot of them call for large quantities of cheese, and cheese doesn't always sit well with me. I love cheese though. Sucks.
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Old 03-08-2010, 10:16 AM   #2579
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Dinner
Beef Shank Stew
Can you post the recipe. That looks like something I would love.
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Old 03-08-2010, 10:49 AM   #2580
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Originally Posted by LC_Monkee View Post
Can you post the recipe. That looks like something I would love.
It's just some stuff my DH threw together. But I estimated the ingredients to see the carb count.

Beef Shank Stew

2 lbs beef shank, remove connective tissue around
3 C string beans/green beans, we used fresh
2 C celery
5 cloves garlic
2 onions
1.5 C cauliflower
1 C broccoli
5 medium tomatoes
150 g tomato paste

Cook it the way you cook stew. I read online to cook beef shank for 8 hours to get it tender but we must've lucked out 'cause we only cooked it for 1.5 hours and the meat was so tender it melts in your mouth. Also the carb count IS a little high so maybe work with the vegetable ratio that works for you. We basically just used up all the veggies that needed to be used in the fridge.

LC_Monkey, I used egg rings

to make them uniform in size and an ice cream scooper to divide the batter evenly. I also let them brown more to get that nice color. I'm very happy with how they turned out. Making more tomorrow LOVE pancakes!
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