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Old 10-15-2011, 06:54 PM   #781
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What are the boats? By the way I am in Ft Worth so glad to see another NTX member.

Quote:
Originally Posted by NoDummy View Post
Bacon wrapped jalapeno poppers


Linda's Stir-fried basil chicken (sans xanthum gum +mushrooms)


Pork rind fried chicken with a side of Linda's Better than Boston Market Creamed Spinach.
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Taco boats!

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Old 10-15-2011, 08:16 PM   #782
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Grilled ribeye, homemade chimichurri, roasted asparagus, small wedge of queso fresco (not induction friendly). Served on our FINEST china

Not the most photogenic meal, but OMG the flavor from the chimichurri,...super mega YUM
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Old 10-16-2011, 01:29 AM   #783
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Cryssi that looks REALLY freaking good!!!!
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Old 10-16-2011, 05:44 PM   #784
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Quote:
Originally Posted by tskb View Post
What are the boats? By the way I am in Ft Worth so glad to see another NTX member.
Hi there

I made tacos using a piece of romaine instead of a taco shell. They turned out really yummy! The "salsa" was just a can of rotel, drained, and doctored up with some fresh onion and a little garlic powder.

Are you new to the boards? Feel free to private message me!
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Old 10-17-2011, 04:26 AM   #785
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Madam De Leon - Thanks for the troubleshooting ideas for the oopsie rolls
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Old 10-17-2011, 04:29 AM   #786
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Rebenz - Thankyou for the Colorado chili recipe!
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Old 10-17-2011, 07:16 AM   #787
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When I have used Pork Rinds for crust it seems super greasy. Do you have a trick?
I drain them on a cooling rack (i line the counter with foil and paper towels). I just made these the other day. So good!
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Old 10-17-2011, 09:11 AM   #788
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yummm...come cook for me!

& the boats look awesome. i make a lot of taco salads/tortilla-less mexican dishes...part of growing up in south texas i guess :]
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Old 10-18-2011, 09:06 AM   #789
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the delicious ribeye joe made me last night to celebrate dr.atkins birhtday

sorry for the odd picture...
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Old 10-18-2011, 10:53 AM   #790
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This might be fine, depending on your cream allowances for the day (and the plan being followed): Cream of bacon mushroom in the crockpot.
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Old 10-18-2011, 10:57 AM   #791
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Cleo OMG...I need to get that!!
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Old 10-18-2011, 11:03 AM   #792
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It was really delicious and filling (though I could have literally drank the entire pot in a day if I had less self control. lol. The bacon is so chewy and deliciously smoky, and the mushrooms are perfection. I'd been jonesing for a good, rich, creamy soup for some time. The key is to cook it on low heat and for not too long or the cream will separate.
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Old 10-18-2011, 12:25 PM   #793
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making your soup this week! so excited. i love soup weather :]
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Old 10-18-2011, 12:49 PM   #794
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I literally have no portion control and would eat the entire pot..It is a good thing it is still hot here..or I would have already made it..
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Old 10-18-2011, 12:51 PM   #795
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eh..kinda worried about that too. hoping i can do this like i do my cheesecake..take a bit & freeze the rest right away..or give some to my mom :]
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Old 10-18-2011, 12:59 PM   #796
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You just read my mind.. I was going to go back on her blog and see if it can be frozen....


Cleo can this be frozen??? She says it can be kept in the refrig for up to a week...I need more ought of sight out of mind...

Boy wouldn't that solve the problem!!
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Old 10-18-2011, 01:15 PM   #797
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yep!
it says it can :]
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Old 10-18-2011, 01:19 PM   #798
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Quote:
Originally Posted by crazyone View Post
I need more ought of sight out of mind...

Boy wouldn't that solve the problem!!
exactly!
have you frozen many soups? thats actually one thing i havent tried..but then again i just really started freezing stuff (other than desserts) a couple of months ago..
i dont know why..but something about it just kind of weirds me out


i guess i'm afraid it wont taste right after it defrosts..i dont know..i'm weird about food, i guess :]
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Old 10-18-2011, 01:21 PM   #799
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I have only tried freezing, like veggie soups or chicken soups.. but not cream soups....however I am the kind of person who loves eating all the goodies in the soup and leaving the broth LOL...
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Old 10-18-2011, 01:40 PM   #800
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:]
my boyfriend is not a fan of veggies..so when i make soup i normally trade him his veggies for my broth lol.

? about the soup..do you think it would be ok to cut the amount of cream back a bit?
the more i think about it, the more i realize that thats A LOT of cream...& i hate to think about all the "hidden carbs" in cream :l
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Old 10-18-2011, 01:40 PM   #801
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You can freeze the soup. Then, to reheat, you slowly bring it to temperature and stir. Worst-case, the liquid separates slightly, but you could always add a titch more cream to smooth things out. Or add cheese. Can you go wrong with cheese?
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Old 10-18-2011, 01:41 PM   #802
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cheese fixes everything :]
thanks for the tips.
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Old 10-18-2011, 01:41 PM   #803
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love-- Sure! You could even probably sub in some coconut milk or almond milk, or just up the amount of chicken broth to thin things out a bit. I am a Wisconsin girl, so I admit, I embrace the dairy.

Oh! And if you don't have a slow cooker, you could try baking the soup in an ovenproof, covered pot at 275 for a few hours to cook, and to keep the cream from boiling. Just check the soup and stir every so often.

Last edited by cleochatra; 10-18-2011 at 01:43 PM..
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Old 10-18-2011, 01:44 PM   #804
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my crock pot is one of my best friends haha. looking forward to using her more this fall & winter (wont be here long since i'm in texas) so please, keep the crock pot friendly ideas coming
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Old 10-18-2011, 01:49 PM   #805
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Quote:
Originally Posted by cleochatra View Post
love-- Sure! You could even probably sub in some coconut milk or almond milk, or just up the amount of chicken broth to thin things out a bit. I am a Wisconsin girl, so I admit, I embrace the dairy.

Oh! And if you don't have a slow cooker, you could try baking the soup in an ovenproof, covered pot at 275 for a few hours to cook, and to keep the cream from boiling. Just check the soup and stir every so often.
Gotta say she's right! Us Wisconsin girls love our cheese and dairy!! I think Sour Cream may be a staple for me
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Old 10-18-2011, 03:55 PM   #806
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Important Notice Regarding Food Photos, Recipes, and Blogs

We have been asked by several LCF members to address their concerns that some members are posting food photos and requiring members to go to another site (such as a blog) to obtain the recipe. Concerns have been noted that this is drawing members away from LCF.

While we understand that bloggers want to attract attention to their site, we also need to address the issue that it is our intention to keep members on LCF.

Therefore, you are welcome to post a photo AND a recipe. You are welcome to include a link to your blog ... the best place is in your signature. However, we ask that you refrain from posting photos and forcing members to go to your blog for the recipe and more information.

LCF is a huge forum with many thousands of members, and we try to handle issues as fairly as possible. We hope you can understand our position on this matter. Our intent is to keep members on the LCF site while recognizing that members do have blogs they would like to share.

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Old 10-19-2011, 01:57 AM   #807
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Quote:
Originally Posted by loveispeakincode View Post
exactly!
have you frozen many soups? thats actually one thing i havent tried..but then again i just really started freezing stuff (other than desserts) a couple of months ago..
i dont know why..but something about it just kind of weirds me out


i guess i'm afraid it wont taste right after it defrosts..i dont know..i'm weird about food, i guess :]

Most taste fine. I will warn that freezing soup with already cooked kale/swiss chard can make it taste like mushy bland celery. The kale/chard will taste that way I mean.

Other than that I have had no problems freezing most any type of soup, LC or "regular".

Reheat cream/cheese based soups slowly so you don't scorch them... and watch the liquid level on all of them... some things really soak up the liquids and they need a bit more added.

Also you can always jazz them all up with some fresh herbs or roasted garlic/sauteed onions.

Last edited by LunaAshling; 10-19-2011 at 01:59 AM..
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Old 10-19-2011, 08:29 AM   #808
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Quote:
Originally Posted by LunaAshling View Post
Most taste fine. I will warn that freezing soup with already cooked kale/swiss chard can make it taste like mushy bland celery. The kale/chard will taste that way I mean.

Other than that I have had no problems freezing most any type of soup, LC or "regular".

Reheat cream/cheese based soups slowly so you don't scorch them... and watch the liquid level on all of them... some things really soak up the liquids and they need a bit more added.

Also you can always jazz them all up with some fresh herbs or roasted garlic/sauteed onions.
wonderful :] thanks!
i have this cooking in my crock pot right now..hope it turns out good. i didnt put as much cream in it..but i'm sure when i get home at lunch & smell it i'll give in & add more goodness to it :]
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Old 10-19-2011, 08:32 AM   #809
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Report back. Better yet, please share. I want to taste it with my brain! It's cold here today, so I'm making an amazing chicken 5-cheese casserole.
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Old 10-19-2011, 08:38 AM   #810
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i was planning on making chicken, broc, & cheese soup..but saw your link on facebook & quickly changed my mind :]
i'll def let you know how it goes. thanks for all the wonderful recipes & tips.
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