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Old 04-12-2013, 12:04 PM   #1771
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Yum Cathy.

How deep was your bacon grease and at what temp? I can never get the caoating to stay on my food.
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Old 04-12-2013, 12:45 PM   #1772
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Not deep at all. I use enough to cover the bottom of the pan and about 1/4" in depth. I use an iron skillet because it delivers even heat and about med temp. I pat the crumbs to keep them on if needed.
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Old 04-12-2013, 01:01 PM   #1773
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Bacon and Eggs

Laughing Cow and pepperoni

Kielbasa and deviled eggs

Chocolate fat bombs

SF Teriyaki Chicken thighs and broccoli
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Old 04-13-2013, 04:22 PM   #1774
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They all look yummy Rebecca - please keep posting. I wish my camara worked well enough to post.
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Old 04-13-2013, 10:34 PM   #1775
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Revolution Rolls

Hi all!

I just joined, after having stalked this site for quite some time. This is my first post, and I wanted to share something I tried tonight with my new muffin top pan. It's Revolution Rolls and they are a great substitute for hamburger buns with very low carbs! I found the recipe on here: IMPROVED REVOLUTION ROLLS - Linda's Low Carb Menus & Recipes


I'm going to try to post a pic of them. First time. Here goes nothing...

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Old 04-14-2013, 06:03 AM   #1776
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Redsoxlady and nice pic!! These rolls are a staple in my life... they are so versitile. I have done a savory version as well as sweet.
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Old 04-14-2013, 06:10 AM   #1777
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Omg they look like lemon cake cookies!! Gives me a GREAT Idea for them now.. So yummo!
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Old 04-14-2013, 09:18 AM   #1778
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Thanks much for the welcome!

A sweet version?! Care to share a recipe?
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Old 04-14-2013, 11:00 AM   #1779
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Bacon Wrapped Meatloaf (2 carbs a slice)



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Old 04-16-2013, 09:53 PM   #1780
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BLT lettuce wraps


-turkey breast
-bacon
-mayo
-avocado
-tomato slice
-thinly sliced brie cheese
-romaine lettuce

I roasted a turkey breast and sliced it thin. I got the thin slices of brie cheese from Costco. Romaine lettuce makes great 'boats' for an easy sandwich. I work in a restaurant and all my co-workers were drooling over these. This was so good and filling, I could only manage two!

Stuffed burgers on Revolution Rolls


-Stuffed burger
-baby spinach
-tomato slice
-pickle
-mustard & mayo

Burger patties:
-smoked paprika
-1 egg
-seasoning salt
-fresh grated parm
-fresh ground pepper

Patties are stuffed with sauteed mushrooms (finely diced), fresh mozza and cream cheese. I topped them with cheddar.
The Revolution Rolls are just the best thing in the world. I love them. It's SO NICE to have them as buns.

Last edited by frogg; 04-16-2013 at 09:59 PM..
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Old 04-16-2013, 10:26 PM   #1781
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Delish frogg! Good pics and food!
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Old 04-17-2013, 05:27 AM   #1782
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Frogg welcome and wonderful food!!
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Old 04-17-2013, 10:54 AM   #1783
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what clackley said
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Old 04-18-2013, 09:17 PM   #1784
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Thank you all for the warm welcome

Here's a couple more for you:

Sauteed bacon and thinly sliced brussel sprouts


Iced Passion Tea (the kind you get at Starbucks for Passion Tea Lemonade) sweetend with blueberry Da Vinci syrup.


I'm going to try adding lemon juice to the Passion Tea and see if I can make something similar to the Starbucks drink since that's my favourite.
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Old 04-19-2013, 05:00 PM   #1785
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Okay, here's my first contribution to the Induction Food Porn pages! I finally cooked something that both tasted good AND looked good... so much LC food is delicious, but not photogenic, I swear

Tonight's dinner: An 8oz angus ribeye steak with shirataki noodles, topped with a homemade pan sauce

The picture without the sauce is a little more attractive, but the sauce was DELICIOUS! I know Worcestershire sauce isn't allowed on induction unless you can find a SF one or something, but you could always leave it out or sub for soy or Bragg's or something else to get that rich dark flavor. I bet a little touch of SF BBQ sauce would be delish too if you enjoyed that

The sauce was just 2T of salted butter, 1T of HWC, 1t Worcestershire sauce (omit or sub for induction), 1/2t of minced garlic, the drippings from the steak leftover, and a bit of black pepper!
Attached Images
File Type: jpg ribeye.jpg (45.6 KB, 22 views)
File Type: jpg ribeyewithsauce.jpg (58.3 KB, 20 views)
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Old 04-19-2013, 05:16 PM   #1786
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Quote:
Originally Posted by raindroproses View Post
Okay, here's my first contribution to the Induction Food Porn pages! I finally cooked something that both tasted good AND looked good... so much LC food is delicious, but not photogenic, I swear

Tonight's dinner: An 8oz angus ribeye steak with shirataki noodles, topped with a homemade pan sauce

The picture without the sauce is a little more attractive, but the sauce was DELICIOUS! I know Worcestershire sauce isn't allowed on induction unless you can find a SF one or something, but you could always leave it out or sub for soy or Bragg's or something else to get that rich dark flavor. I bet a little touch of SF BBQ sauce would be delish too if you enjoyed that

The sauce was just 2T of salted butter, 1T of HWC, 1t Worcestershire sauce (omit or sub for induction), 1/2t of minced garlic, the drippings from the steak leftover, and a bit of black pepper!
Good thing I already had dinner....otherwise this would have made me very hungry!
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Old 04-19-2013, 10:39 PM   #1787
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Quote:
Originally Posted by raindroproses View Post

The sauce was just 2T of salted butter, 1T of HWC, 1t Worcestershire sauce (omit or sub for induction), 1/2t of minced garlic, the drippings from the steak leftover, and a bit of black pepper!
Looks yummy! I feel silly asking, but what's HWC?
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Old 04-20-2013, 06:14 AM   #1788
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Originally Posted by frogg View Post
Looks yummy! I feel silly asking, but what's HWC?
Heavy Whipping Cream
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Old 04-20-2013, 06:54 AM   #1789
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Yep, Heavy Whipping Cream I love that stuff!
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Old 04-20-2013, 07:50 AM   #1790
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What is a muffin top pan?
I know what a muffin pan is, but beyond that I am lost.
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Old 04-20-2013, 02:43 PM   #1791
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What is a muffin top pan?
I know what a muffin pan is, but beyond that I am lost.
If you google it or do a search for one on Amazon you'll come up with a listing for them Basically it's a pan that has 6 or 12 shallow circles hollowed out, that you put batter in to make what turn out to look like the tops of muffins only... like those Vitatops they sell at the stores for crazy prices. They look like they'd be perfect for baking cookies in too, but I've never tried that. Many of us make oopsie rolls in them though! It just basically allows you to make little flat pancake-like things instead of giant whole muffins. Does that make sense? I'd totally link you up to one, but I know we're not supposed to post links to places that sell things
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Old 04-20-2013, 04:53 PM   #1792
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Originally Posted by Bella View Post
What is a muffin top pan?
I know what a muffin pan is, but beyond that I am lost.
They are also sometimes called tart pans. I found mine at Target and it is perfect for oopsie/revolution rolls.
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Old 04-21-2013, 05:25 PM   #1793
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Tonight's dinner... venison chops cut into bite sized pieces, pan seared to medium rare and served over a bed of miracle rice mixed with a pan sauce

SO tender (moreso than the best steaks I've had!) and seriously one of the best things I've ever eaten, hands down!

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Old 04-22-2013, 11:57 AM   #1794
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Chicken bombs! Super duper yummy!!

chicken breasts flattened then rolled up around a mix of cream cheese, jalepenos, and cheddar cheese, then wrapped in bacon and basted with sugar free bbq sauce on the grill.

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Old 04-22-2013, 12:14 PM   #1795
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Wow....
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Old 04-22-2013, 01:18 PM   #1796
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Ditto!
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Old 04-22-2013, 02:16 PM   #1797
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imamamax3, that looks so good. Do you know how long you cook it and how high? And is there a trick to keeping the cream cheese from running out? I'd really like to make these!
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Old 04-22-2013, 06:58 PM   #1798
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Stop playin with me!! Holy smokes and chicken BBQ goodness :P
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Old 04-22-2013, 09:25 PM   #1799
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My first attempt at cauliflower pepperoni bread


They were delicious!

My daughter and I also made a cauliflower pizza

Finished product, topped with fresh mozza, grated mozza, pepperoni, red peppers, and mushrooms. The spinach was added after it came out of the oven:


The crust before baking:


Baked crust before toppings:


It held up nicely! A little soft but not soggy or falling apart at all:


Very delicious:



Everyone thought it all tasted yummy!
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Old 04-23-2013, 05:50 AM   #1800
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the instructions said to have the grill at 350 and indirect heat for 30 minutes, but we had them on there alot longer to get them cooked all the way thru. plus if you want the bacon to crisp up a bit you gotta put them over the flame directly. as far as the filling i put a mound in the middle away from the edges and rolled them up, some did seap out but i was very happy that most of the gooey-ness stayed inside. the original recipe called for a half a jalepeno and to put the mix inside that then inside the chicken, but i only had canned chopped so that's what i used, but if you used the halves it might hold the cheese in even better.

I hope you all try them and enjoy them as much as our whole household did!!!
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