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Old 01-27-2011, 01:19 PM   #2131
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Yeah I agree that you should have beat them longer.. Really beat them until when you lift the beaters the whites in the bowl stick straight up, no curl at the tip.. or they dont move when you tilt the bowl.. and be sure to very carefully fold in the yolks/cheese mix. you dont want to break all the bubbles you worked so hard to put into the whites!
parchment paper is what I use.. it comes right off!
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Old 01-27-2011, 02:38 PM   #2132
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Wow, can anyone tell me how to post pics on here?>

I made the second batch JUST right. I even had one warm from the oven and just put butter on it and ate it like that....it melted in my mouth, was very good.

Now, with the "flat" ones, I made myself a little pizza with one for my p.m. snack. I just used some of the no sugar added spag. sauce I had, mozz. cheese, and pepperonis then nuked it 'til the cheese melted.....pretty tasty, just wish the "crust" was a little more crunchy...I should've done it in the oven instead I guess.
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Old 01-27-2011, 02:50 PM   #2133
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i upload my photos to photobucket and then use the IMG codes to post photos here.
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Old 01-27-2011, 04:08 PM   #2134
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Lemon Silk Mini Cheesecakes

They can be induction friendly if you make them WITHOUT the nut crust.




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Old 01-27-2011, 04:10 PM   #2135
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Quote:
Originally Posted by aguamenti22 View Post
Lemon Silk Mini Cheesecakes

They can be induction friendly if you make them WITHOUT the nut crust.




<<<< THUD >>>>
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Old 01-28-2011, 08:32 AM   #2136
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Does anybody have a Recipe for Meringue Low carb cookies I know there is no flour of any kind in them a frined gave the recipe once but I can not find it . If any one had one please let me know thanks.
Ronda
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Old 01-28-2011, 07:09 PM   #2137
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Eveyones food looks so good! And I have more great ideals from this thread.
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Old 01-30-2011, 08:35 PM   #2138
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Tonight we made some of the famous heroin wings. Except I was a dummy and bought drumsticks, so I used the drumsticks.

HEROIN DRUMSTICKS

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Old 01-31-2011, 09:43 AM   #2139
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Looks great! Yum!
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Old 01-31-2011, 04:28 PM   #2140
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Heroin Wings - the best. I make them three or four pounds at a time 'cause if I don't, my non-Atkins friends gobble up all my wings. I like to buy the drummettes.

Adriana, your recipes and pictures are great. I'll be making the lemon silk mini cheesecakes next and the bacon-wrapped hot dogs tomorrow. I'm a Hebrew National fan, too. Thank you for your yummy posts; I'm going to start reading your blog every day! One of the tricks to living on Atkins is to entertain your mouth...your recipes do it for me.

Last edited by sandyfanny; 01-31-2011 at 04:33 PM..
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Old 01-31-2011, 04:30 PM   #2141
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oh my please send me some of those chicken legs oh my
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Old 01-31-2011, 05:38 PM   #2142
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Originally Posted by sandyfanny View Post
Heroin Wings - the best. I make them three or four pounds at a time 'cause if I don't, my non-Atkins friends gobble up all my wings. I like to buy the drummettes.

Adriana, your recipes and pictures are great. I'll be making the lemon silk mini cheesecakes next and the bacon-wrapped hot dogs tomorrow. I'm a Hebrew National fan, too. Thank you for your yummy posts; I'm going to start reading your blog every day! One of the tricks to living on Atkins is to entertain your mouth...your recipes do it for me.
Thank you so much for the compliment! That is very sweet I'm happy that you like my recipes and pictures. Please let me know how the recipes you make come out.
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Old 01-31-2011, 07:59 PM   #2143
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Aaaand tonight we tried Linda's Korean meatballs. Gosh darnit, do they get dark!

I whipped up the puffiest, fluffiest, yummiest batch of cauliflower mashed potatoes tonight. First time doing it in a food processor. GOD YES.

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Old 01-31-2011, 08:10 PM   #2144
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Oh that plate looks like heaven! Yum!
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Old 01-31-2011, 09:02 PM   #2145
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Quote:
Originally Posted by cindy lolz View Post
Aaaand tonight we tried Linda's Korean meatballs. Gosh darnit, do they get dark!

I whipped up the puffiest, fluffiest, yummiest batch of cauliflower mashed potatoes tonight. First time doing it in a food processor. GOD YES.

Looks great! Love the picture and the red plate!
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Old 01-31-2011, 09:55 PM   #2146
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Food porn is my favorite thread. I keep looking at it over and over again.

Last edited by cindy lolz; 01-31-2011 at 10:09 PM..
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Old 02-01-2011, 05:41 PM   #2147
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Alice Springs Chicken:

A juicy grilled chicken breast, topped with Monterey Jack cheese, thick cut bacon, sauteed mushrooms, and a honey mustard sauce!

I served it with Garlic and Herb cauli rice.







Info already on my blog

Last edited by aguamenti22; 02-01-2011 at 05:43 PM..
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Old 02-02-2011, 02:00 AM   #2148
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Beef burger stuffed with smoked cheddar cheese, topped with sharp cheddar cheese
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Old 02-02-2011, 06:43 AM   #2149
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Food porn is definitely my favorite thread!! I just can't get enough!!
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Old 02-02-2011, 09:08 AM   #2150
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Quote:
Originally Posted by cindy lolz View Post
Tonight we made some of the famous heroin wings. Except I was a dummy and bought drumsticks, so I used the drumsticks.

HEROIN DRUMSTICKS



May I have this recipe please that looks soooo good
thanks Ronda
you guys keep me eating right
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Old 02-02-2011, 09:20 AM   #2151
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Quote:
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May I have this recipe please that looks soooo good
But of course! I Googled the recipe and I clicked on this link- Heroin Wings Recipe

However, that recipe above is a little different than the one here:

Heroin Wings - LowCarbFriends Recipes

I probably would have liked the LC forum recipe better, I love basil!
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Old 02-02-2011, 10:06 AM   #2152
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Thank you so much I will try these this weekend
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Old 02-02-2011, 01:35 PM   #2153
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What happened to Cerise? I am missing her yummy food porn.
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Old 02-02-2011, 07:15 PM   #2154
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A treat of thin and crispy pizza to end the day!



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Old 02-02-2011, 09:36 PM   #2155
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Does anyone have tips for the faux starches using cauliflower? My mock potatoes and faux rice never come out looking like these pics.

I made Linda's Green Enchilada Bake tonight and while it was pretty good, the seasoning part of the recipe was a little hard to follow. My bake came out sooooo salty. Then again, it might have to do with the cheese crust because I made the deep dish pizza from her site this weekend and that was salty too. Anyone have any ideas on how I can salvage this dish and cut the saltiness? Sour cream maybe?
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Old 02-03-2011, 08:20 AM   #2156
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Does anyone have tips for the faux starches using cauliflower? My mock potatoes and faux rice never come out looking like these pics.
I don't know what's looking different about your results - too watery? Too yellowish?

I know that when I make the mashed cauli, if I don't drain the cooked cauli really well before mashing it, it'll end up runny. I always steam it instead of boiling it or microwaving it - seems to absorb less moisture that way. If it's color, I find I need to add a good bit of either sour cream or cream cheese to them so that they're more white. The cream cheese really helps with texture, because it's a bit more firm when warm than sour cream is. Also for texture, I use a stick blender on them, and make sure it's all completely smooth.

For riced cauli, I've never made a steamed rice version, but instead do a fried rice version, where you expect a more yellowish color from the egg. I cook it very briefly in some butter and/or oil, just barely enough to soften it slightly, then add the beaten egg and quickly cook it until the egg is done. I would imagine that for something resembling the color and texture of steamed rice, you would need to cook it very briefly, just enough to soften it to cooked rice texture.
Quote:

I made Linda's Green Enchilada Bake tonight and while it was pretty good, the seasoning part of the recipe was a little hard to follow. My bake came out sooooo salty. Then again, it might have to do with the cheese crust because I made the deep dish pizza from her site this weekend and that was salty too. Anyone have any ideas on how I can salvage this dish and cut the saltiness? Sour cream maybe?
I love Linda Sue's recipes, but I rarely use as much salt as her recipes call for - I'm not much on salt, and a lot of standard recipes from all kinds of sites and cookbooks seem too salty to me too, so if there are no processed foods at all in the recipe, then I might add about half the salt the recipe calls for.

For my tastes, anything made with processed foods has plenty of salt in it already, whether it's jarred salsa, cheese, etc - some brands are much higher in sodium than others too. Even when I'm making something with fresh chicken, I need to check the nutrition facts on the label - a lot of fresh chicken has a very high sodium level, because of whatever solution it's been soaked in at the processing plant. I don't know if that's ever a factor with ground beef - definitely a factor with sausage though, since that always has added salt. Just depends on what kind of saltiness level you're used to though.

In those particular recipes, for the taco seasoning recipe used in the taco bake, I would make sure that I'm using garlic powder and onion powder, (not garlic salt or onion salt), and that my chili powder doesn't have added salt, then probably leave the salt out of the mix altogether (adjusting the amount of the mix I use in the recipe accordingly), hoping that the canned items, and cheeses don't add too much salt, since those all have salt in them. For the deep dish pizza, I would make sure I'm using garlic powder (not garlic salt) and that the italian seasoning doesn't have added salt, along with choosing lower sodium versions of the pizza sauce and toppings if I can find them, since there is already a good bit of salt in all the cheeses used in that recipe.
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Old 02-03-2011, 10:51 AM   #2157
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Dollkey, sorry to thread jack, but I am making your IHOP pancakes tonight and just had a few questions, if I dont have the egg rings is it ok to just make them without like I would regular pancakes and about how many pancakes does the recipe make if i make them about the same size as your egg rings make??..Thanks, I am sooooooo excited to try them, they look heavenly
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Old 02-03-2011, 10:56 AM   #2158
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Pizza looks great!
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Old 02-03-2011, 11:07 AM   #2159
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I'm back! Did you miss me?

Here, for your persual, Meatghetti:



It's induction friendly, filling and pretty wonderful! I posted the recipe to the recipe forum, but it's also on my blog.
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Old 02-03-2011, 11:12 AM   #2160
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I'm back! Did you miss me?

Here, for your persual, Meatghetti:



It's induction friendly, filling and pretty wonderful! I posted the recipe to the recipe forum, but it's also on my blog.
YUMMO and always miss you and your wonderful stuff...
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