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Old 01-26-2011, 05:08 AM   #2101
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For breakfast today I made the chocolate mock danish... I've never had something so delicious that didn't actually involve sugar and chocolate!! Definitely a must have!!!
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Old 01-26-2011, 05:33 AM   #2102
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I am going to make french toast Mmmm mm!
Since I am down another half pound, its going to be a treat!

Julian 1 net carb bread dipped in a beated egg, fried up in a pan of melted butter.
Slathered in sugar free syrup. Its going to be a great day

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Old 01-26-2011, 06:10 AM   #2103
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Info on my blog
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Old 01-26-2011, 09:05 AM   #2104
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Your pics don't show up for me dollkey but I checked out your blog and WOW! I love the blog and everything looks amazing!

Is coconut milk induction friendly? I am dying to add some to my curry recipe.
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Old 01-26-2011, 10:34 AM   #2105
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Quote:
Originally Posted by PAOLISIMA View Post
Thanks agua ok I put the pork belly in boiling water until cooked thru then fried them in veg. oil until crispy and just add salt and lemon when they are done but the thing with those is that the oil is going to splash everywhere so please be careful when doing them.
Quote:
Originally Posted by Monkee View Post
Re: oil splashing

You can use a splatter guard.

Here is a picture from one on amazon



Thanks Paolisima and Monkee!
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Old 01-26-2011, 10:35 AM   #2106
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Dollkey everything looks beautiful and delicious!

Hey did you move your blog again??
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Old 01-26-2011, 11:09 AM   #2107
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Just a FYI about the splatter guard if you are near a dollar tree store mine here has them their for $1...LOVE it.....
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Old 01-26-2011, 11:10 AM   #2108
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Info on my blog
YUMMMMMM looks great....I was reading the recipe for the ice cream, did you make it as written with the whole milk?
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Old 01-26-2011, 11:40 AM   #2109
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Originally Posted by Missouri_Librarian View Post
Just a FYI about the splatter guard if you are near a dollar tree store mine here has them their for $1...LOVE it.....
Really? Thanks! I'll check next time I go to my Dollar Store!
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Old 01-26-2011, 02:53 PM   #2110
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My lunch today was great! I had grilled filleted chicken quarters (but they're not very photogenic so no picture), grilled beef sausage, grilled wings, and also..........


Bacon wrapped beef hot dogs and........






Jalapeno Poppers some were stuffed with cheddar, some were stuffed with cream cheese. They were soooooo good and soooooooo hot! Just the way I like them!


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Old 01-26-2011, 03:53 PM   #2111
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Grilled New York strip steak topped with garlic and herb compound butter served with deluxe mashed cauli and roasted zucchini and asparagus





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Old 01-26-2011, 05:42 PM   #2112
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Quote:
Originally Posted by SevenCostanza View Post
Your pics don't show up for me dollkey but I checked out your blog and WOW! I love the blog and everything looks amazing!

Is coconut milk induction friendly? I am dying to add some to my curry recipe.
:blush: Actually I am not sure. Anyone?

Quote:
Originally Posted by aguamenti22 View Post
Dollkey everything looks beautiful and delicious!

Hey did you move your blog again??
Yes I did. I got bored LOL The other one is on private so no one can view it.

Quote:
Originally Posted by Missouri_Librarian View Post
YUMMMMMM looks great....I was reading the recipe for the ice cream, did you make it as written with the whole milk?
You can use the low carb milk or some cream with water. It gets cooked down. I thought The Hubby was gonna have some of the ice cream so I did use whole milk, not really following a plan right now. BUT I bet it can work with cream and water since you will heat it.

Quote:
Originally Posted by aguamenti22 View Post
Grilled New York strip steak topped with garlic and herb compound butter served with deluxe mashed cauli and roasted zucchini and asparagus





Love this! It looks so good!
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Old 01-26-2011, 06:31 PM   #2113
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Thanks dollkey!
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Old 01-26-2011, 07:02 PM   #2114
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if anyone else is on, can i get an opinion on a recipe?? im going to make it low carb, then post pics, but im wondering if i can use splenda instead of brown sugar?? thanks guys!

TANGY RANCH CHICKEN RECIPE | FRENCH’S®
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Old 01-26-2011, 07:20 PM   #2115
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Quote:
Originally Posted by jessienevins0314 View Post
if anyone else is on, can i get an opinion on a recipe?? im going to make it low carb, then post pics, but im wondering if i can use splenda instead of brown sugar?? thanks guys!

TANGY RANCH CHICKEN RECIPE | FRENCH’S®

I'm not into meats being seasoned with anything the least bit sweet - but I can tell you that you're definitely going to be missing something in the flavor of the original recipe by just substituting splenda for the brown sugar. The brown sugar splenda is a blend that has some sugar in it, so that won't be induction friendly.

This is not an induction friendly suggestion, but in order to give regular splenda a brown sugar flavor, you can add the tiniest drop of blackstrap molasses along with the regular splenda for a brown sugar flavor. Blackstrap is very strongly flavored, and since you only need to give an equivalent brown sugar flavor to 3 Tbsp of splenda, I'd suggest using the tip of a toothpick, dip it in the blackstrap molasses, and then stir that into your ranch and mustard mixture along with the splenda.

If you don't care about duplicating the brown sugar flavor, then just using splenda should work, otherwise you might want to wait until OWL to try this recipe.
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Old 01-26-2011, 07:50 PM   #2116
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Man, I have lots of porn to look at.

But before I do, I gots to post the purty and yummy recipe we made the other night.

Pizza Chicken a la Linda



So delicious. Hope it hasn't been posted already.
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Old 01-26-2011, 07:51 PM   #2117
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Quote:
Originally Posted by Madam De Leon View Post
I'm not into meats being seasoned with anything the least bit sweet - but I can tell you that you're definitely going to be missing something in the flavor of the original recipe by just substituting splenda for the brown sugar. The brown sugar splenda is a blend that has some sugar in it, so that won't be induction friendly.

This is not an induction friendly suggestion, but in order to give regular splenda a brown sugar flavor, you can add the tiniest drop of blackstrap molasses along with the regular splenda for a brown sugar flavor. Blackstrap is very strongly flavored, and since you only need to give an equivalent brown sugar flavor to 3 Tbsp of splenda, I'd suggest using the tip of a toothpick, dip it in the blackstrap molasses, and then stir that into your ranch and mustard mixture along with the splenda.

If you don't care about duplicating the brown sugar flavor, then just using splenda should work, otherwise you might want to wait until OWL to try this recipe.
AWESOME, thank you SO much for the advice Madam!! I will definetly take the advice and wait
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Old 01-26-2011, 07:52 PM   #2118
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Quote:
Originally Posted by cindy lolz View Post
Man, I have lots of porn to look at.

But before I do, I gots to post the purty and yummy recipe we made the other night.

Pizza Chicken a la Linda



So delicious. Hope it hasn't been posted already.
YUMMMMM!!! drool!
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Old 01-27-2011, 06:50 AM   #2119
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Rubbing a bit of baking soda on the pork belly before boiling it and then frying it is supposed to improve the texture and crispiness.
Look up "chicharron colombiano" for porn pics!
Oh, I think I may have to make the 2-hour round trip today to get some Colombian roasted chicken and chicharron!!!!
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Old 01-27-2011, 07:29 AM   #2120
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Quote:
Originally Posted by SevenCostanza View Post
Your pics don't show up for me dollkey but I checked out your blog and WOW! I love the blog and everything looks amazing!

Is coconut milk induction friendly? I am dying to add some to my curry recipe.
When i looked up on a nutritional website it said 1/2 cup was 3 carbs...I am sure brands are different, so I would check the can to be sure...But I have seen many induction friendly recipes in the recipe section that uses it and I have used it in my shakes etc before,,,Hope this helps some

Last edited by Missouri_Librarian; 01-27-2011 at 07:30 AM..
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Old 01-27-2011, 09:13 AM   #2121
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Here a link to a recipe and instructions for my perfect steamed cauli rice.
Thx for this Link!
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Old 01-27-2011, 09:16 AM   #2122
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I have the recipe for the cheeseburger pie here
Thx, Agua. I subscribed.
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Old 01-27-2011, 09:20 AM   #2123
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Dollkey~Your Desserts looky finger licking Good! Me thinks U have a Sweet tooth...Heh?

Agua~Yummo on the poppers and NY/w Faux Mash! Will have to make some of those poppers for a Super Bowl snack.
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Old 01-27-2011, 09:21 AM   #2124
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That pizza chicken look great! Yum!

Welcome on that Patricia

Jessie, I haven't had any experience using low carb brown sugar, sorry I can't be any help

I've made this really good rosemary ranch chicken before that's low carb i've posted pictures before but I don't know where the recipe is right now the chicken goes marinated in ranch dressing, rosemary and some spices it comes out very juicy and flavorful.

I'll look for it soon and i'll post it for you if you like
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Old 01-27-2011, 09:30 AM   #2125
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Thx, Agua. I subscribed.
Thank you


Quote:
Originally Posted by Rbenz View Post
Dollkey~Your Desserts looky finger licking Good! Me thinks U have a Sweet tooth...Heh?

Agua~Yummo on the poppers and NY/w Faux Mash! Will have to make some of those poppers for a Super Bowl snack.
Thanks Patricia! Surprisingly i'm looking forward to the Superbowl too, gonna be making yummy snacks!
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Old 01-27-2011, 10:13 AM   #2126
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how do i upload pics here?
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Old 01-27-2011, 11:24 AM   #2127
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HELP! My first attempt at Oopsies was a disaster! First, separating the eggs went well, but the egg white wouldn't stiffen, just foam.....so I finally gave up and made them anyways and they flat (which I can live with) but also stuck onto the pan really bad. One came off easy but the rest were terribly stuck. I used a cookie sheet and sprayed it first. Any advice to make this easier/better? I want to try again today and saw on the web to use room temp. eggs so I already set three aside to "warm". Then I called my mom and she said I should've beat them longer. Would parchment paper work better?? I don't have any on hand. I also heard that some ppl use a muffin top pan, but I haven't found one yet anywhere.
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Old 01-27-2011, 12:15 PM   #2128
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HELP! My first attempt at Oopsies was a disaster! First, separating the eggs went well, but the egg white wouldn't stiffen, just foam.....so I finally gave up and made them anyways and they flat (which I can live with) but also stuck onto the pan really bad. One came off easy but the rest were terribly stuck. I used a cookie sheet and sprayed it first. Any advice to make this easier/better? I want to try again today and saw on the web to use room temp. eggs so I already set three aside to "warm". Then I called my mom and she said I should've beat them longer. Would parchment paper work better?? I don't have any on hand. I also heard that some ppl use a muffin top pan, but I haven't found one yet anywhere.
hmmm did you also remember the cream of tartar in your egg whites??..The next stage after foam is peaks, so yes seems like you should of just kept on beating them, it does take awhile and patience...i beat mine until i can turn the bowl upside down and they dont move....I am not sure about the sticking, I also use a cookie sheet and spray it well with buttered non stick spray....Cleo has linked me once to a great video on how to make her oopsies, maybe she will link it again, that helped me a BUNCH...good luck, they are wonderful...
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Old 01-27-2011, 12:30 PM   #2129
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Quote:
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hmmm did you also remember the cream of tartar in your egg whites??..The next stage after foam is peaks, so yes seems like you should of just kept on beating them, it does take awhile and patience...i beat mine until i can turn the bowl upside down and they dont move....I am not sure about the sticking, I also use a cookie sheet and spray it well with buttered non stick spray....Cleo has linked me once to a great video on how to make her oopsies, maybe she will link it again, that helped me a BUNCH...good luck, they are wonderful...
Thanks for the advice. I just put the second batch in the oven, so I'll report back how it went but I just used more spray and whipped longer until it was stiff enough to stick to the beaters when I lifted it. It was much easier to put on the pan this time (more like pudding than pancake batter).
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Old 01-27-2011, 01:13 PM   #2130
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Thanks for the advice. I just put the second batch in the oven, so I'll report back how it went but I just used more spray and whipped longer until it was stiff enough to stick to the beaters when I lifted it. It was much easier to put on the pan this time (more like pudding than pancake batter).
I have a muffin top pan that worked well. I sprayed it well with Pam and kinda pushed the foam around until it formed a pretty bun.
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