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Old 02-25-2012, 06:14 PM   #1141
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I'm with you guys. Everything looks freaky amazing. I am a major Pinterest fan for this same reason! I love to look at the awesomeness.

Mandy, Yes, it is. You're in luck! It's an "other" vegetable, so you want to limit to one cup per day in induction.
oh yay!!! You made my day. I am running out to get some tomorrow. I think it will cure my need for "italian fare".
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Old 02-26-2012, 11:17 AM   #1142
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5) finally you cook it. here i used a smoker at about 225 degrees untill the internal temperature by probe thermometer reaches 165 degrees F. as i said, you should be able to roast it too....just experiment! enjoy!!

Yep. Just died and went to heaven. That reminds me, I need more bacon.....

....::runs to store and buys all the bacon!::
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Old 02-26-2012, 08:01 PM   #1143
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Howdy, Guys! Yes, I know, I have been MIA! Thx for all the delish PORN! Just catching up from all the postings that I have missed!
Will try to contribute one of these days.
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Old 02-28-2012, 09:16 AM   #1144
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oh MAN these were GOOD!!!

made "breading" out of pork rinds, parmesan cheese, parsely, garlic, and some chili powder.

cut up chicken. dredge in breading....then egg....then again in breading

fry in iron pan in corn oil at about 350 degrees. flip halfway....about 5-7 minutes total depending on size of chicken chunk....

crunchy! greasy! YESSSSSSSSS!!!! do this for yourselves...

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Old 02-28-2012, 09:16 AM   #1145
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yeek! sorry about the size!!!
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Old 02-28-2012, 10:54 AM   #1146
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yeek! sorry about the size!!!
Don't be! I love being able to actually see the food up close. I too think pork rinds are the perfect breading and I love parm!
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Old 02-29-2012, 06:31 PM   #1147
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*drool*
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Old 03-01-2012, 04:18 AM   #1148
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Long time gawker, sometime poster here.
Here are my oopsie rolls. I make them about once or twice a week.



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Old 03-01-2012, 06:52 AM   #1149
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Hi all I am new to the forum but not new to Atkins or Induction. This is my second go round. I am on day four. I had to open this forum as I was intrigued. PORN....Oh My...Then when I saw what you classify as porn I sat and laughed for a bit. Then when I picked myself up off the floor I realized....You are right. This is porn! Thanks for all of the ideas.

Staci
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Old 03-01-2012, 07:07 AM   #1150
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Try the pork rind encrusted chicken fried in bacon fat next time - so good!!! And it is a much better oil than corn oil.
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Old 03-01-2012, 07:47 AM   #1151
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clackly i will have to give that a go! i agree i'd rather not use the corn oil....
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Old 03-01-2012, 09:03 AM   #1152
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Tina, those oopsies are gorgeous!

And that breaded chicken?! Holy crow. Love!

This is a pizza crust for vegetarians: Mushroom, mozzarella and parm. The mushrooms are nice because it gives a good protein-y mouthfeel, but the chicken crust is still my absolute fave!
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Old 03-01-2012, 11:03 AM   #1153
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i am just blown away by all of this yumminess!

I can see that when I retire (2/15/13), i will want to devote some time to enhancing my kitchen skills to recreate this culinart ART. the only thing that is more yummy than the food are the female HEWMONS who are presenting it. Love & Profits: FLATFERENGHI
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Old 03-01-2012, 11:28 AM   #1154
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Flat, you will retire soon! Yay! May the time pass quickly.

These women are amazing with all of their yummy looking dishes.

I must try the chicken tenders soon! And all the different pizzas look wonderful! Keep it up y'all.
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Old 03-01-2012, 12:53 PM   #1155
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...i am not a woman last time i checked.....
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Old 03-01-2012, 01:04 PM   #1156
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Oh drdrew! I am so sorry. Botht the MEN and women who post pics are amazing!
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Old 03-01-2012, 01:37 PM   #1157
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drdrew, are you a doctor? I keep seeing drdrew and thinking Dr. Drew!

Flat! How is my favorite ferenghi?

I think everyone here needs to come cook for me. I am so lazy this week and everything looks really nice.
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Old 03-01-2012, 02:10 PM   #1158
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cleo...yes i am dr. drew....i was dr. drew before dr. drew was dr. drew
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Old 03-01-2012, 02:22 PM   #1159
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Nice! Then I wasn't wrong for imaging you as a Dr.! I got one right. I put my pants on inside out this morning, but I get some points back for making this good guess.
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Old 03-02-2012, 10:40 AM   #1160
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Thanks for asking, Cleo

the troll is well. He will improve over time. I will most certainly spend more time in the kitchen when I retire. All of these recipes look so tempting. If I can re-create these, then I would have no excuse for deviating from plan. Love & Profits: FLATFERENGHI
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Old 03-04-2012, 04:40 PM   #1161
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dr drew I am so trying that method with my chicken and eggplant this week! I am dying for italian food but got side tracked last week. Pork rinds are amazing, simply a gift to low carb living!!

May I ask what type of medicine you practice? (or could be PhD etc ), In case you couldnt tell, I work(ed) in dermatology lol... I was an NP for 14ish years until my leave of absence with my daughter

Last edited by Skinnurse; 03-04-2012 at 04:42 PM..
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Old 03-04-2012, 06:05 PM   #1162
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Just made crustless pizza for dinner tonight! Mmmmmmm it was SO good. The crust is made of ground beef then topped with all your favorite low-carb veggies/meats/cheese. Mine had LC pizza sauce, mozzarella, pepperoni, canadian bacon, a few black olives and a little green bell pepper.

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Old 03-04-2012, 07:20 PM   #1163
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Just made crustless pizza for dinner tonight! Mmmmmmm it was SO good. The crust is made of ground beef then topped with all your favorite low-carb veggies/meats/cheese. Mine had LC pizza sauce, mozzarella, pepperoni, canadian bacon, a few black olives and a little green bell pepper.

Melisa, that's a great looking pizza! Good job!
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Old 03-05-2012, 07:37 AM   #1164
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*drool* Girl... I'd eat that all day long.
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Old 03-05-2012, 08:20 AM   #1165
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drdrew, are you a doctor? I keep seeing drdrew and thinking Dr. Drew!

Flat! How is my favorite ferenghi?

I think everyone here needs to come cook for me. I am so lazy this week and everything looks really nice.
Cleo, when you said "chicken crust is still my absolute fav", did you mean a chicken pizza crust?
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Old 03-05-2012, 09:43 AM   #1166
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The crust is, yeah! It's just really super easy. I hate chicken, so go figure that one. lol
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Old 03-05-2012, 09:51 AM   #1167
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Cleo, do you ground up the cooked chicken, or did you start with raw ground chicken???? I know silly question...
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Old 03-05-2012, 09:52 AM   #1168
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It's not a silly question at all. I always cook mine first so it's not rubbery. It's really hard to process raw chicken, so I like to cook it first.
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Old 03-05-2012, 09:56 AM   #1169
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Do you shred it.. or pop it in the food processor???
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Old 03-05-2012, 11:05 AM   #1170
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It's not a silly question at all. I always cook mine first so it's not rubbery. It's really hard to process raw chicken, so I like to cook it first.
All right, girl, fess up the recipe!!!! Is it on your site?

Never mind! Found it!! That's insane, Cleo! I would have never thought of doing that! Fabulous idea! I'm not LC but I'm gonna try that puppy!! For those of you scratching your heads, it's on Cleo's site under "Deep Dish Pan Pizza" of all things. She makes it in a spring form pan.

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