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Old 10-23-2004, 07:18 PM   #91
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Thanks Kathy.

Here is a recipe for Moussaka

Moussaka
1 large eggplant
1 pound ground beef or lamb
Olive oil
2 medium onions, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons chopped parsley
1 can of crushed tomatoes
1/2 cup white wine
2 egg whites
2 tablespoons grated Parmesan cheese

Sauce
3 tablespoons butter
(Use guar gum to thicken or add an extra egg yolk)
1 1/2 cups cream or half and half
2 or 3 egg yolks..beaten
1/2 teaspoon salt
1/4 teaspoon pepper
dash of nutmeg and dash of cinnamon

Melt butter. Stir in guar gum , stirring constantly. Slowly stir in the cream or half and half. Return to heat and stir until the sauce thickens. Add Nutmeg, cinnamon, salt and pepper into the sauce. Blend well.

Cut eggplant into 1/2-inch slices. Sprinkle with salt and set aside for 30 minutes. Rinse and dry thoroughly. Brown meat in Olive oil with onions and garlic. Drain off the fat. Add salt, seasonings, tomatoes and wine. Cover and cook slowly for 30 minutes. Cool. Grease bottom of a 13 x 9-inch baking dish .. Cover with the eggplant. Spoon meat mixture over the eggplant. Pour Sauce over this mixture. Top with cheese and bake at 350 degrees for 45 minutes.
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Old 10-26-2004, 09:12 AM   #92
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Peanut Butter Fudge
Low Carbohydrate Recipe
Ingredients:
1 cup splenda
2 tablespoons unsweetened cocoa powder
2 tablespoons crunchy peanut butter
1 tablespoon vanilla extract
2 tablespoons butter

Directions:
Put all ingredients in bowl with butter on top; do not mix.
Put in microwave just until butter is melted. Remove, stir.
Put into refrigerator until cool and somewhat solid

TOOOOOOOO GOOD!!!!! Thanks to my friend Shawnee on the Maintain Lane for finding it for me.
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Old 11-22-2004, 10:39 PM   #93
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Crockpot Sauerbraten

Marinate in glass bowl 3 days (or one day for crockpot)

2 cups red-wine vinegar, 1 cup cider vinegar
1 cup water
3 garlic cloves, chopped
2 bay leaves
5 peppercorns
2 whole cloves
2 juniper berries
1 tsp. pickling spices.
1/2 teaspoon dried thyme
3 lb. boneless top round roast, or rump roast
rolled and tied

Place roast in crockpot. Add 1 sliced onion, 1 can beef broth, 2 Tbs. Splenda, and 1 cup of marinade. Cook on high for 5-6 hours.

Remove roast and set aside. Add 1/4 tsp. arrowroot and 1/2 cup sour cream to the sauce in the crockpot. Stir. Slice meat and serve sauce over slices. Serve with cooked 'red cabbage noodles'.
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Old 11-22-2004, 10:45 PM   #94
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Oh Jezzie, that sounds absolutely WONDERFUL!! <SWOON>
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Old 11-29-2004, 05:05 PM   #95
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Lobster Tails In Champagne Sauce

Lobster Tails In Champane Sauce

Here is that recipie I was telling you about. "Lobster Tails In Champagne Sauce." It's very good and very simple. This recipe calls for 3 small to medium tails. Makes a lovely presentation. I think it could easily be doubled. Enjoy!

Lobster Tails In Champagne Sauce

3 Frozen Lobster tails, or 1 lb. of Shrimp
2/3 Cup of champagne or sparkling wine
2 Scallions Minced
14 tsp. salt
1/4 cup heavy whipping cream
4 Tbls. unsalted butter
2 scallions, cut into very thin strips for garnish

Rinse lobster tails. In skillet, combine lobster, champagne, scallions, salt. Heat to boiling. Reduce heat, cover, simmer 15 minutes. Remove lobster. Add cream to sauce in skillet. Boil quickly until reduced to about 1/3 cup. With a wire whisk, beat in butter 1Tblsp. at a time, until smooth. Keep warm.
Remove lobster from shells, Slice into medallions. Spoon sauce over each. Sprinkle with scallions. Makes two servings.

How to handle a lobster tail: The easiest way to handle a lobster tail is with the help of a good pair of sharp scissors. Start by cutting along the underside of the tail, first on one side, then the other. Next gently pull all the meat from the shell. Place the lobster tail flat on a cutting board, then use a sharp knife to cut into 1/4" - 1/2" medallions

Last edited by Galoutofdixie; 11-29-2004 at 05:07 PM..
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Old 12-05-2004, 09:51 AM   #96
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UnPotato Latkes ... from Dana Carpenters low carb e-zine

1 cup shredded cauliflower
1 cup shredded turnip
1 teaspoon salt, or Vege-Sal
3 eggs
1/4 cup Ketatoes mix, original flavor
1/4 cup Atkins bake mix
1 medium onion, grated
1/2 teaspoon pepper

1. You'll want to shred your cauliflower and turnip on the
shredding blade of your food processor. Combine the two in a bowl, and sprinkle the salt over the two, stirring as you do so, so the salt is well distributed. Let the salted cauliflower and turnip sit for at least an hour, and two won't hurt.

2. Okay, come back to your shredded cauliflower and turnip, and dump them into a strainer. Using clean hands, squeeze all the moisture you can out of them. Put them back in the bowl.

3. Grate your onion, and add it to the cauliflower and turnip. Now add onion, then the eggs, Ketatoes mix, Atkins bake mix, and pepper. Using a whisk or a fork, stir everything together until it's all well-combined. The mixture will be quite thick.

4. Put your large, heavy-bottomed skillet over medium high heat.
Give it a squirt of non-stick cooking spray first, if you like. Then pour in oil -- I used olive oil, but use what you like -- to a depth of about 1/2". Let it heat until a tiny bit of the latke mixture sizzles when dropped in. Then spoon in the batter, about 2 tablespoons per latke. Fry until well-browned on both sides -- maybe 5 minutes per side.
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Old 12-06-2004, 11:42 AM   #97
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Portabello Mushrooms with Brie

Ingredients:
2 large portabello mushrooms
1 Tbsp butter
1 garlic clove
4 oz Brie cheese
2 Tbs. pesto sauce

Lightly sauté mushrooms in butter, and garlic over medium heat.
Drain well on paper towels. Cut brie into pieces and place inside
mushrooms. Add a Tbs. the pesto on top of each. Broil until cheese
melts. Serve immediately.

2 Servings. Aprox. 4 carbs.
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Old 12-07-2004, 01:23 PM   #98
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Balsamic Pork Chops with Mushroom

2 Tbs. olive oil
4 boneless center cut pork chops, about 1" thick
Salt and pepper
1/3 cup balsamic vinegar
1 Tbs. soy sauce
1/2 tsp. dried rosemary
1 Tbs. butter
4 portabello mushrooms

Pre-heat oven to 400°F.

Heat oil in large ovenproof skillet over medium-high heat 1 minute. Sprinkle pork with salt and pepper to taste. Brown pork chops 3 minutes per side; add vinegar, rosemary, and soy sauce.
Bake 15 minutes. Remove pork. Transfer sauce to bowl and keep warm.
Add butter and mushrooms to skillet. Cook over medium heat 2 minutes.
Spoon warm sauce over pork and mushrooms and serve.

4 servings of about 5 carbs each.
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Old 12-20-2004, 08:30 AM   #99
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Knox Gelatin Chocolate Mousse

Knox Gelatin Chocolate Mousse
6 tablespoons of unsweetened, Ghirardelli Cocoa powder ( you can use another brand )
1 packet Knox
2 egg yolks
1 cup cream
1/2 cup water
1/2 cup splenda or to taste
vanilla, Kahlua, orange or coffee to flavor... I used 2 teaspoons of vanilla....
combine the above, whisk and bring slowly to almost a boil.
Cool

In the mean time beat pasteurized egg whites ( equivalent of 6 real egg whites) until stiff. Fold cooled chocolate mixture into the whites, spoon into serving dishes and chill for several hours. Top with homemade whipped cream.
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Old 12-22-2004, 09:09 AM   #100
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Peanut Butter Cup Cheesecake Squares

Prep Time - 20 minutes
Bake Time - 12 minutes
Chill Time - 1 hour
Makes 24 servings

Crust:

1 cup peanut butter
1/2 cup splenda,
1 egg, slightly beaten
1 tsp vanilla
1/4 salt

Chocolate layer:
1 package of unsweetened baker's chocolate, melted and sweetened with 1/4 cup Splenda granular or equivalent liquid Splenda or Stevia

Filling:

2 8 ounce packages cream cheese, softened
1/4 cup Splenda granular or liquid equivalent
2 teaspoons vanilla extract
1 cup heavy whipping cream

Preheat oven to 350*.

For crust, in medium bowl, combine 1 cup peanut butter, 1/2 cup splenda, 1 egg, 1 tsp vanilla and salt until smooth. Evenly press mixture into the bottom of a 13X9 inch baking dish. Bake at 350* 12 minutes, or until golden brown. Cool on rack COMPLETELY.

Melt chocolate and Splenda. Pour over cooled crust and let cool 15 minutes.

In mixing bowl, with electric mixer, beat cream cheese and remaining Splenda and 2 teaspoons vanilla until blended. Slowly add whipping cream and continue beating at medium-high speed until smooth and fluffy. Spread over cooled chocolate layer on crust.

In small microwave safe bowl, melt remaining 1/4 peanut butter until it can be stirred smooth. Drizzle over top of cream cheese mixture. Chill for one hour until set; cut into squares and serve.
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Old 02-12-2005, 04:46 AM   #101
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Chili

Good morning- I am new to this site, but not to lowcarb eating.
Have been doing it for several years and recently had to
get back to induction levels to drop some Christmas "poundage"
I have used a LOT of the recipes in this bulletine board
in the last several weeks and my family has raved about them.
Thought you all might enjoy this one, it is very good. I don't know total carbs, maybe someone might run it thru MasterCook for us. Thanks! Kathy

This is wonderful and smells so good cooking on a cold day.

2lbs of stew beef, browned
Add about 2 cups chopped celery sauté til soft
1 Tablespoon chopped garlic (from a jar)
2 Tablespoons Cilantro
2 Teaspoons Chili Powder
1/2 Teaspoon Onion powder
Salt and pepper to taste
Then add 1 can of Tomato Paste and about
1 Cup of water.

Cover and put in the oven at 275 for about 2 hours, add a can of the Edensoy black soy beans 1/2 hour
before eating. Top with some sour cream and cheese. Its wonderful! Kathy
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Old 02-16-2005, 03:17 PM   #102
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Hi Kathy!

to the Golden Years Board! Thanks for posting this yummy sounding stew!

Feel free to join in on any of the other threads here on the board that interest you.

We have just started a new "slim into spring " challenge. We all set our own personal goals and generally check in everyday to offer support to each other. Join us if you'd like!

Also there is a daily roll call, water,excercise and menu thread. I'd love to see you there!

Again, Looking forward to getting to know you!

Love and stuff,
Chris
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Old 02-16-2005, 04:22 PM   #103
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Thanks for the Chris! Kathy
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Old 02-17-2005, 11:32 AM   #104
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Here is my favorite recipe..................

"PAN FRIED CABBAGE AND BACON"
1 head cabbage chopped or cut into small pieces
6-8 slices bacon
1 very small onion diced
1/2 cup water
salt and pepper to taste

place bacon in skillet and turn on slow and let it cook until all the juices come out of it and it is slightly browned. Then add the onions and saute this for about 5 minutes.
Then add the cabbage and the water and salt and pepper. Stir well until it is all blened with the bacon and onion drippings,
( leave the bacon in it.)
Bring to almost a boil and then turn heat down and cook on low for about 1/2 hour and most the water has disappeared.

Also you can use collard greens or spinach greens instead of the cabbage if you want. This is a recipe that my mother "n" law use to use all the time and she did alot of country cooking so i guess this is called a country recipe. But it is low in carbs and tastes great for those of us who love greens.....
---------------------------------------------------------------------------------

***Murflaw, where in Florida do you live? i am a Floridian to........
I just want to say that i love all the recipes i found here.
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Old 03-14-2005, 07:50 PM   #105
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OK, pork lovers

Here's a simple treatment for pork tenderloin. I call it "Pork Tenderloin My Way."

Cut a whole pork tenderloin in half to make two shorter "rounds," then butterfly each half by cutting almost through it along the length. Open up so that meat lays flatter.

Season both sides of each tenderloin with garlic powder and freshly ground pepper (chile powder works well, here, too) to taste.

Cut lengths of thick-cut bacon and cover both sides of each tenderloin. Put tenderloin "bacon-down" in an oven-proof skillet or heavy baking pan (cast iron or Pyrex both work well) and cut bacon strips for the top sides. (You'll make a "sandwich" using bacon as the "bread" and the pork tenderloin as the "filling.")

Bake at 375 or so for about an hour. Check temperature of meat with a meat thermometer. When done, use a spatula to remove from pan. Add about 1/3 c. water to pan and deglaze (you can use wine, if desired). Cook down just a bit, scraping pan once or twice to get all the good bits while cutting the meat into bite-size chunks.

Pour juices onto cut meat and chow down!

This is also great broiled or BBQ'd.
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Old 03-16-2005, 08:46 AM   #106
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I am making this tonight. Thanks.
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Old 03-24-2005, 06:38 AM   #107
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Hamburger/Cauliflower Casserole

Brown 1/2 pound ground sirloin and 2 oz. bulk hot sausage meat. Drain. Add 1 pkg of frozen cauliflower (pre-cooked and pressed dry), 6 oz. shredded cheddar, 4 Tbs. tomato paste, 2 Tbs. heavy cream, and stir until cheese is melted and all ingredients are well combined.

Serves 2 with 14 carbs in each serving.

I made this up to very loosely replicate a childhood favorite made with shell macaroni. ... It's too high in carbs for me but I ate it anyway. ... And made it a second time.
~jezzie
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Old 03-27-2005, 07:16 PM   #108
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I bought some erythritol from Netrition recently as I read that combining it with other sugars can have good results. I used 1 cup of it in this recipe and have to admit I really liked it. It also didn't have any of the unpleasant side effects that some sugars can have.

This is a great recipe if you're a fan of coconut and those "Haystack" cookies -- YUM! I thought it came from this Board but a search didn't find it. I'll just retype it -- it's worth it!

BELINDA'S CHOCOLATE COCONUT YUMMIES

2-1/2 cups Splenda (I used erythritol for one cup)
2 tbsp. unsweetened cocoa
1/2 cup butter
1/2 cup milk (1/4 c. cream, 1/4 c. water)
1 tsp vanilla
1/2 cup creamy peanut butter
3 cups unsweetened shredded coconut

Mix Splenda, cocoa, butter and milk in saucepan. Bring to a boil (stir constantly). Boil for EXACTLY one minute (do not overcook). Remove from heat and stir in peanut butter and vanilla. When the peanut butter is evenly spread throughout mixture, add the coconut. Stir to coat evenly. Drop by spoonfuls onto waxed paper. Chill in refrigerator. Enjoy!

I'd heard before that erythritol produces a "cold" sensation when you eat it, and it's true. I haven't done these using only Splenda yet, but I really liked the mixture of sugars!

I'm going to tuck the rest of them away -- I'm sure they'll keep nicely.

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Old 03-30-2005, 04:28 PM   #109
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Linda Sue's Mexacali Quiche

Hi folks,

I think everyone has a favorite LC stand-by. This is mine, I make it quite a bit. I also use it for breakfast as well as dinner. If you like Mexican flavorings or the White Castle hamburger pie, you will like this.

Linda Sue's MEXICALI QUICHE
1 pound ground beef
1/4 cup onion, chopped, 1 1/4 ounces
1 tablespoon Seasoning for Tacos
1/8 teaspoon chipotle chile powder, optional
1 tablespoon salsa
4 ounce can green chiles
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream
8 ounces cheddar cheese, shredded

Brown the hamburger with the onion; drain fat. Put in a greased 9-10" pie plate; stir in next 4 ingredients. Mix half of cheese with meat; top with remaining cheese. Beat eggs; mix in mayo and cream. Pour over cheese. Bake 350 30-35 minutes. Let stand 10 minutes before serving.

Makes 6-8 servings
Can be frozen

Per 1/6 Recipe: 589 Calories; 53g Fat; 25g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 442 Calories; 40g Fat; 19g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

This is another of my variations on the Cheeseburger Quiche recipe. The possibilities are endless.
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Old 04-29-2005, 03:25 AM   #110
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Bacon wrapped chicken.

Very similar to the first recipe on this thread posted by Beth. ( Where are you Beth?)

6 boneless skinless chicken breast halves
1 carton (8oz) whipped cream cheese. I used the ranch flavor.
1 T butter cubed.
salt and cayenne pepper to taste.
6 bacon strips.

Flatten chicken between saran wrap to about 1/2 " thickness. Spread carton of cream cheese on the chicken. Dot with butter and sprinkle with seasonings. Roll up and wrap with a bacon strip. Place seam down in a greased 13x9x2 inch pan. Bake uncovered for 40 minutes. Broil for 5 minutes or until bacon is crisp.
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Old 05-25-2005, 08:40 PM   #111
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Frozen Strawberry Dessert

Frozen Strawberry Dessert

--------------------------------------------------------------------------------

This was one of favorite pre-low carb desserts..that I adapted
to lowcarb..Don't have a count..


Topping:

1/2 cup of almond flour
2 Tbs. flaxseed meal
1/4 tsp cinnamon
2 Tbs. softened butter
2 Tbs. splenda
1/3 cups chopped pecans

Combine and spread in a 9 x 13 pan It won't take up the whole pan..Bake at 350 for about 8 minutes, then with a spatula
break it up and stir..and return to the oven and cook for another
5 minutes..Stir again..Bake until golden brown..Remove from
oven..and cool.

In a large bowl, beat: 3 egg whites or pasteurized whites
1/2 tsp cream of tartar
one bag of unsweetened frozen straw-
berries, thawed and mashed (10-16 ounces
one cup of Splenda or sweetener

Beat this on high until very fluffy....5 or 6 minutes..

In a medium bowl soften 8 ounces of cream cheese and beat until smooth..Stir in 4 Tbs. of the strawberry mixture, then add one cup of whipped cream, whipped or 8 ounces of Cool Whip.

Fold the cream cheese whipping cream mixture into the strawberry mixture until it is incorporated well..

In a Pammed 9 x 13 pan pour the strawberry mixture. Then sprinkle the topping on top..Cover, and freeze until solid...
You can cut this frozen..

You can put some real whipped cream with a strawberry slice on top..and
toasted almonds if you want to make it fancier..There is a post on this
on the Recipe Bulletin Board..you can read the results..
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Old 05-25-2005, 08:43 PM   #112
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Brownie Torte and Carrot Cake

Brownie Torte

Brownie Layer:

3/4 cup Carbquik
artificial sweetener to equal one cup
1/3 cup unsweetened cocoa
1/2 tsp. salt
1 stick of butter OR 1/2 stick of butter and 4 Tbs. coconut oil, softened
2 eggs
1/2 tsp. vanilla
water..as needed so the batter resembles brownie batter..might need 1/4 cup.

Preheat oven to 350

Grease an 9 inch square pan

Put all ingredients into a bowl and mix for about one minute. Pour into a
prepared pan and bake until done..around 15-20 minutes.

Cool in pan. Then crumble brownies

Pudding Layer:

2 small packages of instant sugar free chocolate pudding
3 cups of Carb Countdown Milk

Creamy Layer:

1 1/2 cups of heavy cream, whipped OR
one 8 ounce Cool Whip (if you use that)

Toppings: crushed sf candy bar/chopped pecans

Assemble:

In the bottom of a serving bowl put 1/2 of the crumbled brownies
Then layer 1/2 of the pudding, then 1/2 of the whipped cream or Cool Whip
Repeat..ending with the whipped cream. Shave or crumble a sf candy
bar on top for color and add some chopped pecans if you like.

Refrigerate for at least 4 hours..This recipe above will serve 8

Carrot Cake

Recipe By : Carolyn F
Serving Size : 9 Preparation Time :0:00
Categories : Cake, Holiday

Amount Measure Ingredient -- Preparation Method
------- ------------ --------------------------------
3/4 cup CarbQuik
1/4 cup almond flour
1/2 cup Diabetisweet
1/2 cup Splenda
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 eggs -- beaten
7 oz. canned carrot slices-- drained and mashed
1/4 cup chopped pecans
1/3 cup cooking oil

Frosting
3 ounces Neufchatel cheese
1/2 teaspoon vanilla
Splenda -- to taste

Sift CarbQuik, almond meal, sweeteners, salt, soda, cinnamon into
a large bowl. Add eggs, carrots, pecans to dry
mixture. Slowly add oil until you get the right consistency for
carrot cake..not runny.

Pour into a sprayed 8 x 8 pan and cook at 350 for 30 minutes

Frost when cool. I sprinkled with some additional chopped pecans.

Begete: I would make this recipe and do one recipe and a half for
your group...OR you could double it..and make a two layer cake..1/2 the
recipe in each pan..and use lots of cream cheese to frost it..

CarolynF
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Old 06-02-2005, 07:04 PM   #113
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Pronounced (speed-dees), these are marinated bite-sized pieces of lamb barbecued on a skewer. When I was a teenager, it was common after a football or basketball game to look for a bar/restaurant where speidies were being cooked on a grill outside. You could just walk up, ask for a speidie, pay whatever it cost, and walk away with a sandwich of speidie meat. The cook would take a slice of Italian bread and slide it from the bottom of the skewer to the top taking the meat with it. The cooked marinated meat is delicious by itself .

Ingredients
Lamb, pork, beef, venison, chicken...3 lbs ( I use country style, boneless pork ribs or lamb.

White Wine 1/2 cup
Lemon juice and peel of one
Cooking Oil 2/3 cup
Wine Vinegar 2/3 cup
Garlic two to 4 cloves chopped
Oregano 2 teasp.
Basil 2 teasp.
Salt and Pepper to taste
Parsley sprig or you may use a sprig of mint


Combine all ingredients (except meat) for the marinade. (Set aside part of this mixture to use later for basting.) Cut meat into bite-size pieces and place in a bowl with the marinade. Cover, and refrigerate overnight. When ready to cook, place pieces of marinated meat on skewers and barbecue. Discard marinade. When meat is cooked, baste with the marinade that was set aside earlier. Use the leaf end of a celery stalk to baste, or simply sprinkle with a shaker of the mixture. Remove meat from skewers. Enjoy with Italian bread and tossed salad with oil & vinegar dressing!
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Old 06-04-2005, 12:20 PM   #114
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Cheesecake peanut bites

I cut this out of a Kraft ad in a magazine:

1 pkg - 8 oz - cream cheese
1/2 cup peanut butter
1/4 cup Splenda
1/4 tsp cinnamon
1/4 tsp vanilla

Combine all ingredients with electric mixer on medium. Chill til firm - about 30+ minutes.

Form into little balls (sould form 30 balls) and roll in eiter chopped peanuts or coconut.

Each ball: 70 Cal, total fat 6 grams, total carb 2 g, fiber 1 g, protein 2 g
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Old 06-04-2005, 12:28 PM   #115
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Grilled Indian Chicken

For 20 - 24 pieces of bone-in thighs and/or small breasts:

Mix in a huge mixing bowl:

1 quart plain yogurt with LIVE cultures (if not live this recipe could kill you).
Approximately 1/2 - 3/4 cup of the ground cumin/coriander mix they sell in Indian grocery stores
About 6 - 8 cloves of garlic pressed - use all of the clove from the press - even the stringy bits.
Approx 1/2 TBS to 1 TBS salt
1 TBS of ground ginger
Lots of pepper. If you want it really spicy, use ground Indian or Thai red pepper.

Mix this up and then dip and add each pice of chicken so each piece is completely covered with the "sauce/marinade" in the bowl.

Let it marinate for 48 hours. That's why you need live cultures. Then do not rinse the chicken peices, but set on barbecue and barbecue till thouroughly done - at least 1/2 hour, turning frequently.
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Old 06-04-2005, 12:31 PM   #116
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Grilled asparagus and chives

Place fat asparagus, with tough ends snapped off and peeled into a ziplock type baggie. Put enough olive oil, salt and pepper in the bag to moisten all of the asparagus.

Then, sometime in the next couple of days, grill the spears for about 4 min per side. Place on a plate and cover with a good sprinkle of fresh chopped chives. Then squeeze some lemon on top.
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Old 06-04-2005, 12:40 PM   #117
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Videlia, cuke and onion salad

This is a family favorite. Make sure you set aside some vidalias until you have some home grown tomatoes.

Slice tomatoes, vidalias and cukes about 1/4 - 1/2 inch thick.

On a plate with sides, layer 1 slice onion, covered by one slice tomato, covered by one slice cuke until you use up all of your ingredients. Slices some fresh basil into ribbons and insert between layers making sure you have at least one or two ribbons in each stack.

Drizzle a little olive oil and then really good quality balsemic vinegar over all.

now the fun part:

for an everyday dinner, top the platter with crumbled blue cheese or feta.

For a really fancy dinner, slice a log of goat cheese/chevre into 1/4 - 1/2 inch rounds and place the rounds on an over proof dish and broil for just a few seconds until the cheese is very slightly browned.

Carefully with a spatula, place a pice of warm melting cheese on top of each stack and serve immediately. You can also make up individual appetiser plates with a nice peice or pieces of greens on the bottom of the plate, then a couple of stacks, then the warn cheese. Feel free to top with toasted walnuts.

who thinks low carb is boring?
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Old 07-08-2005, 07:34 AM   #118
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Carbquick vs Almond Flour

CorgiGirl: Could I subsitute Carbquick for the Almond Flour? Have you tried it that way? Thanks


Quote:
Originally Posted by CorgiGirl
I posted these variations on Dottie's Pumpkin Pound Cake in another thread since I had requests for it. I am reposting here.

Below is the original Pumpkin Pound Cake posted by Dottie in the Recipe Room. Below that are the variations I have made. The chocolate cake was a success. Even my husband liked it and he normally dislikes anything artifically sweetened.

Recipe Name
Pumpkin Pound Cake!!
Posted by Dottie Serves: 8
CarbsPerServing: Per Serving: (makes 8 servings) 183 Calories; 13g Fat (59.9% calories from fat); 10g Protein; 10g Carbohydrate; 2g Dietary Fiber; 135mg Cholesterol; 104mg Sodium.
Effort: Easy


--------------------------------------------------------------------------------
Ingredients:
1 cup canned pumpkin
1 cup splenda powder
5 each large eggs
6 ounces ground almonds(2 cups almond "flour")
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice

How to Prepare:
Preheat oven to 300f. Spray a loaf pan with cooking spray and sprinkle 2T of the splenda in the pan. Set aside.

Beat pumpkin, baking powder, vanilla and pumpkin spice with the splenda until smooth. Beat in eggs then almond flour. Add a little water IF needed to make it a thick, but pourable batter. (Note from CorgiGirl--I have never had to add the water)
Pour into prepared pan and bake 1 hour to 1 hour and 15 minutes. It will pull away from the sides of the pan an "test" done with a toothpick when it's cooked correctly.

I'm thinking you could use gingerbread spice in this instead of the pumpkin and get a really "autumn" flavor

Top with freshly whipped cream with splenda and pumpkin pie spice added!

*********************************
CorgiGirl's Variations:

NOTE: I line the loaf pan with aluminum foil then spray with PAM and then dust with 2Tbs of Splenda. It is done when knife inserted in middle comes out clean.

1. Zuchinni bread: delete pumpkin and substitute 1 packed cup of shredded zuchinni; substitute 1 tsp Allspice and 1 tsp Cinnamon for the pumpkin pie spice. I used walnut flour for the extra nut flavor but you can use Almond flour if you prefer. Also, I left some of the nuts ground coursely for the extra texture. You can leave out the cinnamon if you prefer.

2. Peanut Butter Bread: delete pumpkin and substitute 1 cup all natural peanut butter; delete the spice (please note this variation tasted good but was a little dry--you could spread cream cheese on it). I plan to work on this version some more--either adding softened cream cheese to the batter or adding a half cup of Davincis syrup in the hope the bread will be more moist.

3. Chocolate Cake: delete pumpkin and substitute 8oz cream cheese softened; 2 blocks of Baker's Unsweetened chocolate, melted; substitute 1 tsp of chocolate flavoring for the vanilla flavoring; delete the spice.

For all variations, start checking on doneness after 30-45 minutes since ovens vary. Also note that 8 servings as listed in the original recipe are large slices. I have been able to get 12 to 16 slices from each loaf to decrease the carb count. I have not determined the carb and other counts for the variations but when I do, I will post that info here. Let me know if you have questions. Vickie
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Old 07-08-2005, 07:57 AM   #119
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Carb Count Anyone?

Could you please tell me the carb count per serving? Thanks

Quote:
Originally Posted by Jewels60
Peanut Butter Cup Cheesecake Squares

Prep Time - 20 minutes
Bake Time - 12 minutes
Chill Time - 1 hour
Makes 24 servings

Crust:

1 cup peanut butter
1/2 cup splenda,
1 egg, slightly beaten
1 tsp vanilla
1/4 salt

Chocolate layer:
1 package of unsweetened baker's chocolate, melted and sweetened with 1/4 cup Splenda granular or equivalent liquid Splenda or Stevia

Filling:

2 8 ounce packages cream cheese, softened
1/4 cup Splenda granular or liquid equivalent
2 teaspoons vanilla extract
1 cup heavy whipping cream

Preheat oven to 350*.

For crust, in medium bowl, combine 1 cup peanut butter, 1/2 cup splenda, 1 egg, 1 tsp vanilla and salt until smooth. Evenly press mixture into the bottom of a 13X9 inch baking dish. Bake at 350* 12 minutes, or until golden brown. Cool on rack COMPLETELY.

Melt chocolate and Splenda. Pour over cooled crust and let cool 15 minutes.

In mixing bowl, with electric mixer, beat cream cheese and remaining Splenda and 2 teaspoons vanilla until blended. Slowly add whipping cream and continue beating at medium-high speed until smooth and fluffy. Spread over cooled chocolate layer on crust.

In small microwave safe bowl, melt remaining 1/4 peanut butter until it can be stirred smooth. Drizzle over top of cream cheese mixture. Chill for one hour until set; cut into squares and serve.
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Old 07-11-2005, 01:40 PM   #120
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bump, how did I miss this?
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