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Old 01-10-2010, 06:00 PM   #241
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Quote:
Originally Posted by SassyBabs View Post
This has probably been asked a hundred times, but has anyone tried the Tofu spaghetti or the "Miracle Noodles?"

I could live w/o Klondike bars for the rest of my life, but a week w/o spaghetti or pasta just seems criminal.

I can buy the tofu spahetti at my local grocery, but have never tried them.

Just wonderin'

Thanks, Babs
Have you tried Dreamfields pastas? Only 5g carbs per serving. Can get them on line at netrition if your local store doesn't have them. Fabulous.
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Old 01-12-2010, 08:26 AM   #242
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Thank You so Much

Quote:
Originally Posted by LC Bugs View Post
Have you tried Dreamfields pastas? Only 5g carbs per serving. Can get them on line at netrition if your local store doesn't have them. Fabulous.
I found the Dreamfield's pasta at WalMart Super Center in my town! I LOVE it! It cost about $2.59 a 16 oz box, but it is worth it. I teamed it up with the reduced sugar Prego, added some hamburger and VIOLA!

Thanks for the tip!Babs
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Old 01-15-2010, 04:25 AM   #243
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Dreamfields is awesome Though I'm staying away from it atm >_< but as soon as i can have it... mac n cheese here we come =D
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Old 01-20-2010, 10:49 AM   #244
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You're welcome Babs!

Quote:
Originally Posted by SassyBabs View Post
I found the Dreamfield's pasta at WalMart Super Center in my town! I LOVE it! It cost about $2.59 a 16 oz box, but it is worth it. I teamed it up with the reduced sugar Prego, added some hamburger and VIOLA!

Thanks for the tip!Babs
I've found that it makes all the difference with feeding my family AND staying low carb for me to indulge now and then with Dreamfields pastas. I don't feel deprived anymore...just blessed.
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Old 01-20-2010, 11:06 AM   #245
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Babs, if you visit the Dreamfields website, you can print out a coupon for $1.00 off, sometimes, $1.50 off. I usually stock up at the local store, too, when they have a buy one, get one free sale. Also, different chains, carry different pasta shapes. One store has the spaghetti, penne, and elbow shapes, whereas another store will have the angel hair, linguine, and spiral shapes. Also, the Dreamfield's website shows where you can find stores that carry it in your area. And, if you order on line at Netrition, you can get all the shapes for $2.49. The shipping is less than $5.00, no matter how much you buy. Maybe that will help with your budget. Hope this helps.
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Old 08-03-2010, 01:10 PM   #246
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RECIPES & REVIEWS

Thank you for sharing the recipe but I am vegetarian.
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Old 08-03-2010, 04:46 PM   #247
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Thank you for sharing the recipe but I am vegetarian.
Difficult, if not impossible, to do a low carb plan if you don't eat meat.
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Old 10-10-2010, 03:32 PM   #248
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I've taken about 20 recipes from here and thought I owe you. Here's a recipe my dad made frequently.

Pork Chops with Sauerkraut and Hot Peppers or Giardina

1 tbsp olive oil
1 lb pork chops
1 lb sauerkraut
1 cup hot pickled peppers or giardina

1. saute pork chops in hot oil for about 2 minutes per side; remove from pan
2. rinse vegetables to remove excess vinegar
3. add to saute pan and toss in oil and pan juices, scrapping the bits that stick to the pan
4. return the chops to the pan on top of the vegetables; cover and cook on med-low heat until done.
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Old 10-10-2010, 03:40 PM   #249
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Here is something I put together because I love pumpkin pie so much. I find heavy cream to be too rich so I use low fat half and half instead. The can that I refer to is the can the pumpkin came out of.

Pumpkin Pie Soup

1 tbsp brandy
1 sm can pumpkin puree
1/2 can water

1/2 can low fat half and half
1/4 -1/2 tsp pumpkin pie spice
2 pkts spenda
1-2 tsp blackstrap molasses
salt and white pepper to taste

1. In a soup kettle, mix brandy, pumpkin puree and water; heat until hot on a simmer.
2. Add remaining ingredients; simmer a few minutes more until all is hot and flavors blend, but do not boil.

Last edited by looseal; 10-10-2010 at 03:44 PM..
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Old 05-27-2011, 08:09 AM   #250
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Just in time for the summper BBQ season, although we cook these all year out on the grill.

CHICKEN SPIEDIES
1/2 cup olive oil
1/4 cup wine vinegar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon paprika
1 clove fresh garlic
1 red onion
Blend all ingredients in blender. Pour over 1 pound cubed chicken. Marinate at least 48 hours.

TURKEY SPIEDIES
4 pounds turkey meat
1 cup olive oil
1/2 cup each: beer and cider vinegar
1/4cup each: red wine vinegar, balsamic vinegar and marsala wine
5 cloves garlic
1/2 cup parsley, chopped
4 teaspoons each: rosemary and mustard
2 teaspoons each: basil, oregano and celery seed
Salt and pepper
Marinate meat; cook on grill.

VENISON SPIEDIES
1 pound cubed meat
1/4 cup vegetable oil
1/8 cup soy sauce
1/8 cup red wine vinegar
2 tablespoons catsup
1/4 teaspoon Italian seasoning
2 crushed cloves of garlic
Marinate meat in refrigerator for four days. Grill over high heat approximately six minutes.

PORK SPIEDIES
4 pounds cubed pork
1 1/2 cups olive oil
1/2 cup dry white wine
1/2 cup white vinegar
Juice of 1 lemon
1 teaspoon seasoned salt
1 teaspoon black pepper
5 cloves chopped fresh garlic
2 tablespoons chopped fresh mint
3 tablespoons fresh sweet basil
2 tablespoons oregano oil (olive oil infused with oregano)
Combine marinade ingredients; when well blended, fold in pork. Marinate in refrigerator for four days, covered; stir every day. Skewer and cook over hot coals, basting frequently, until slightly browned.

MAPLE-MARINATED PORK SPIEDIES
3 to 5 pounds boneless pork loin, cut in chunks
1 quart pure maple syrup
Marinade:
3 large eggs
1 medium onion, quartered
6 cloves fresh garlic
2 tablespoons Kosher salt
1 tablespoon coarse pepper
2 tablespoons sweet basil
2 tablespoons Dijon mustard
1 cup light brown sugar
1 1/2 cups wine vinegar
1 1/2 cups olive oil
Cover pork chunks with maple syrup; marinate for two days. Place all marinade ingredients in a blender jar and combine. Pour syrup off meat, cover with marinade and marinate another two days.

IRISH-MEX SPIEDIES
4 to 5 pounds lamb, cut into 1-inch cubes
8 cloves garlic, minced
3 cups red wine
1 bunch fresh parsley, chopped
1 1/2 yellow onions, sliced
2 bay leaves, whole
1/2 cup lemon juice
Dried oregano to taste
3 tablespoons each: seasoned salt and black pepper
Marinate meat; cook on grill.

ROASTED GARLIC DRESSING/MARINADE
Tempeh (soybean-based meat substitute)
20 garlic cloves
2 cups olive oil
2/3 cup each: balsamic vinegar and water
2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons each: Dijon mustard and fresh rosemary
Roast garlic at 350 degrees F for 10 minutes. Blend with other marinade ingredients. Marinate cubes of tempeh; then grill.

CHICKEN SPIEDIES
4 pounds boneless chicken breast, cubed
1/2 cup olive oil
1/4 cup cider vinegar
5 cloves garlic, pressed
1 medium onion, chopped
1 teaspoon poultry seasoning
1 tablespoon Worcestershire sauce
1/4 cup chopped parsley
1/4 cup sweet basil, chopped
1 teaspoon fresh ginger, chopped
1/2 cup white wine
Salt and pepper to taste
Mix all marinade ingredients. Marinate meat for two days in refrigerator.

POLYNESIAN PORK SPIEDIES
1 cup olive oil
1 cup cider vinegar
1/2 cup pineapple juice
3 tablespoons kosher salt
1 tablespoon coarse ground pepper
1 rounded tablespoon poultry seasoning
1 heaping tablespoon sage
2 eggs
1 huge clove garlic 1/4 cup spicy brown mustard
1/4 cup granulated sugar
Blend marinade ingredients in blender until sauce in creamy in appearance (45-60 seconds). Marinate pork cubes in refrigerator at least 24 hours (amount of meat not specified).

HONEY-DIJON CHICKEN SPIEDIES
3 pounds boneless chicken breasts, cubed
1 cup olive oil
1 1/2 cups orange juice
2/3 cup honey-dijon mustard (or plain dijon mustard)
1/4 cup honey
Fresh thyme, crushed
3 bulbs garlic, roasted in oven
To roast garlic: Drizzle olive oil on baking pan. Spread cloves on pan; roast for 15 to 20 minutes (depending on size of cloves) at 325 degrees F.
After roasting garlic, let cloves cool and remove husks. In blender, blend garlic with rest of marinade ingredients until liquified. Reserve some marinade for basting. Marinate meat for 24 hours. Drizzle additional honey and reserved marinade over meat while cooking.

LAMB SPIEDIES
5 pounds lamb, cubed
3 cups olive oil
1 cup vinegar
1 1/2 cups burgundy wine
Juice of two lemons
2 teaspoons each: parsley flakes, basil, oregano and Italian seasoning
1 teaspoon rosemary
1 teaspoon each: salt and pepper
2 cups fresh mint leaves, chopped
5 cloves garlic, chopped
Combine marinade ingredients; marinate meat for seven hours.

TRADITIONAL PORK SPIEDIES
2 1/2 pounds pork, cubed
1 cup olive oil
1/4 cup vinegar
Juice of 1 lemon
1 onion, cut up
3 cloves of garlic
1 tablespoon sweet basil
2 tablespoons oregano
1 tablespoon crushed red peppers
3 mint leaves
Salt and pepper
Combine marinade ingredients. Let meat marinate for three days.

PORTOBELLO MUSHROOM SPIEDIES
4 large portobello mushroom caps
2 tablespoons ketchup
1/4 cup canola oil
2 tablespoons each: soy sauce and Worcestershire sauce
1/2 teaspoon each: garlic powder and onion powder
1 tablespoon mixed dried Italian herbs (oregano, basil, thyme, marjoram)
1 teaspoon mixed fresh herbs, minced (thyme, rosemary)
1/4 cup champagne vinegar or wine vinegar
Clean mushrooms and cut into 2-inch chunks. Combine remainder of ingredients in a separate bowl. Marinate mushrooms for about 15 minutes. Skewer and grill on medium heat until lightly browned on all sides. Serve on grilled crusty French peasant bread. Serves two to four.

VEAL SPIEDIES
5 pounds cubed veal
1 gallon olive oil
3 cloves fresh garlic, minced
1 liter red wine or wine vinegar
3 cups lemon juice
4 fresh lemons, squeezed (do not discard the lemons)
2 cups Italian seasoning
1 cup each: oregano and basil
1/2 cup parsley
Combine marinade ingredients, including the squeezed lemons. Marinate meat in refrigerator. Skewer; grill over hot coals.

PORK SPIEDIES
3 pounds pork tenderloin, cubed
3/4 cup vegetable oil
3/8 cup vinegar
3/8 cup soy sauce
6 tablespoons ketchup
5 crushed garlic cloves
1 teaspoon Italian seasoning

LEMON ZEST SPIEDIES
4 pounds chicken, cut in large cubes
1 1/2 cups olive oil
1/2 cup white wine
1 cup cider vinegar
2 small Vidalia onions
5-6 cloves garlic, roasted and mashed
Fresh herbs: lemon balm, basil, thyme, chopped parsley
Juice of four lemons
Lemon zest
Lemon pepper
4 tablespoons brown sugar
Salt to taste
Combine marinade ingredients, except herbs, in a blender. Add fresh herbs. Marinate meat for 24 hours. Baste as you cook with extra marinade and fresh lemon juice; sprinkle with lemon zest.

HONEY GARLIC CHICKEN SPIEDIES
1/2 cup extra virgin olive oil
1/4 cup wine vinegar
4 teaspoons "special seasoning" (equal parts of onion powder, black pepper, paprika, garlic powder, oregano, basil, rosemary and thyme)
1 clove garlic
Red onion
Clover honey to taste
Put all ingredients in a blender to liquify. Pour over cubes of chicken. Marinate in refrigerator for at least 24 hours.

LAMB SPIEDIES
5 pounds of leg of lamb, cut into 1-inch cubes
1/4 cup salt
1/4 cup black pepper
1/2 cup crushed garlic
1 cup Italian parsley
1/2 cup mint
1/2 cup olive oil
1/2 cup red wine vinegar

BEEF SPIEDIES
3 to 5 pounds tender beef, cut in 1-inch cubes
1/2 cup wine
1 cup oil
Juice of 1 lemon
1/4 cup vinegar
2 tablespoons soy sauce
5 cloves garlic
6 bay leaves, crushed
3 tablespoons mint leaves
1/4 cup parsley, chopped
1 tablespoon rosemary
1 tablespoon dried oregano
Salt and pepper to taste
Mix all ingredients; marinate for three to four days.

VEGETARIAN SPIEDIE SAUCE
20 cloves of garlic, roasted
20 fresh medium basil leaves
5 fresh mint leaves... See More
1 tablespoon fresh oregano leaves
2 cups olive oil
2/3 cup balsamic vinegar
2/3 cup water
2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons Dijon mustard
Put all ingredients in blender, and blend until smooth. Makes about 3 cups. Sauce is used with tofu spiedies.

CHICKEN SPIEDIES
5 pounds boneless, skinless chicken breast, cut into 1-inch cubes
Marinade:
juice of 3 lemons
Zest of 1 lemon
3/4 cup olive oil
2 tablespoons fresh garlic
2 tablespoons minced green and red peppers
1 teaspoon oregano
1/3 cup fresh chopped mint
1 pinch black pepper
2 teaspoons kosher salt
1/3 cup fresh chopped basil
Marinate for 24 hours.

PORK OR LAMB SPIEDIES
4 pounds pork or lamb, cubed
Marinade:
1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup white vinegar
1/4 cup lemon juice
1/4 cup lime juice
3 tablespoons chopped garlic
3 tablespoons fresh basil
1 tablespoon fresh parsley
2 teaspoons oregano
1/2 teaspoon red pepper
1 teaspoon salt
1 teaspoon black pepper

BEEF SPIEDIES
3-4 pounds beef tenderloin, cut into 1-inch cubes
Marinade:
1/2 cup oil
5-6 small shallots, chopped
1/4 cup parsley, chopped
1/4 cup vinegar
1/4 cup dry red wine
Small head fresh garlic, chopped
5 bay leaves, crushed
Juice of 1/2 lemon
2 tablespoons soy sauce
1/4 cup sweet basil, chopped
2 tablespoons Worcestershire sauce
Salt and pepper to taste.
Marinate for three days. Grill over hot coals.

CHICKEN SPIEDIES
1 pound chicken
Marinade:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1/4 teaspoon red pepper
1 tablespoon oregano
1/4 teaspoon caraway seed
2 cloves garlic, crushed
2 tablespoons Worcestershire sauce
2 tablespoons oil
1/4 cup vinegar
1/4 cup white wine

LAMB SPIEDIES
5-7 pounds cubed leg of lamb
Equal parts red wine and olive oil
1 cup fresh chopped parsley
2 tablespoons black pepper
1 tablespoon crushed red pepper
1 tablespoon oregano
8-10 cloves garlic, chopped
4-6 leaves fresh basil
1-2 tablespoons salt (to taste)
Spread meat on counter or tabletop and evenly distribute spices. (It should look like there's too much.) Mix meat with hands, and spread on table again. Cover with equal parts wine and oil. Mix again with hands, and scrape into large pot.
Pour in more wine and oil until meat is covered. Let marinate for two to three days. Meat will soak up juices, so constantly mix and add more wine and oil so meat always is covered.
Do not overcook lamb.
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Old 05-27-2011, 11:28 AM   #251
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Thanks, Linda!!!!

Just one thing - how do you pronounce, 'Spiedies'?


Michele
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Old 05-27-2011, 11:39 AM   #252
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And, what are they?
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Old 05-27-2011, 12:53 PM   #253
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And how do you cook them? I mean on skewers or????

Last edited by sjl330; 05-27-2011 at 12:54 PM..
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Old 05-27-2011, 12:53 PM   #254
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Info on Spiedies

Spiedie - Wikipedia, the free encyclopedia
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Old 05-27-2011, 01:57 PM   #255
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And how do you cook them? I mean on skewers or????
We cook them on a grill topper. Used to do the skeweres, but this is easier.
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Old 05-27-2011, 02:34 PM   #256
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Oh, ok, thanks. I've never heard of them but they sound good.
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Old 07-29-2011, 10:47 AM   #257
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Question for newbie

If I buy an Atkins product that says 2 net carbs on the box but the package around the bar says 14 carbs, how do I count it? Very confusing for me.
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Old 08-11-2011, 02:47 PM   #258
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looks like I will be spending some time looking through this thread!!Lots of great ideas.
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Old 09-15-2011, 10:44 AM   #259
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how many carbs in this recipe. It sounds wonderful for me and my husband dessert.
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Old 10-11-2011, 05:45 PM   #260
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Hey Y'all -

A few months ago, my computer went kaput and I lost all my favorite recipes. Does anyone have a low carb pumpkin muffin recipe - not cheesecake, just a regular,plain pumpkin muffin.

Thanks!
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Old 10-13-2011, 10:48 AM   #261
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Quote:
Originally Posted by bozat31 View Post
If I buy an Atkins product that says 2 net carbs on the box but the package around the bar says 14 carbs, how do I count it? Very confusing for me.
You look at the fiber on the bar wrapper and subtract it from the total carbs.
HTH

Are you talking about a packaging around an individual bar?
The above method of finding net carbs works for everything.

Last edited by Nana Lee/MA; 10-13-2011 at 10:50 AM.. Reason: add ???
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Old 10-13-2011, 11:03 AM   #262
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Anyone else her have Gastric By-pass Surgery?

I had mine in Nov of 2009. Not pleased with my wt loss but it really is my own fault.
Just now joined a group on Facebook called WLS. Hoping their support will get be back in the wt loss groove.
It is hard to do if you have no support. My daughter was mine but she passed away last Nov so I've not gained or lost a lb since.
Really need some high protein/low card meals. Since I live alone I have begun to dislike cooking. I used to love it when I had others to cook for. Now - I just don't seem to have the drive.
I really need to "get with the program"!
__________________

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Life is the present, enjoy!
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Old 10-13-2011, 11:20 AM   #263
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Quote:
Originally Posted by murflaw View Post
OK, someone has to go first and I guess it might as well be me.
I *love* this recipe - how can you go wrong with chicken, bacon & cheese.

BACON PARMESAN STUFFED CHICKEN

Each chicken breast serves 1
Less than 5 carbs per breast, but refer to your bacon and cheese package.

beth
How long in the 350 oven?
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Old 10-15-2011, 03:15 PM   #264
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Salsa Chicken with peppers and onions

1.5 lbs chicken tenders or other boneless cut, cut into strips
2 medium red peppers, cut into strips
1 medium onion, cut into strips
2 tsp oil
chili powder to taste
salt to taste
4 Tbspoons salsa
xanthan

1. Stir fry onions and peppers in 1 teaspoon oil, sprinkle with salt and chili powder.
When done store in serving bowl.
2. Stir fry chicken in 1 teaspoon oil, sprinkle with salt and chili powder.
3. Return onions and peppers to pot, add salsa.
4. If needed, thicken sauce with the tiniest amount of xanthan.

Makes 4 servings
211 calories
7 carbs
2 fiber
5 net carbs
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Old 10-15-2011, 03:22 PM   #265
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Quote:
Originally Posted by Nana Lee/MA View Post
Not pleased with my wt loss but it really is my own fault. It is hard to do if you have no support. My daughter was mine but she passed away last Nov so I've not gained or lost a lb since.


So sorry for your loss. This is a great place for support. Start a journal if you haven't done so already. Join a challenge too. The folks here are really great. Best of luck to you.

Lucille
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Old 10-15-2011, 05:43 PM   #266
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Quote:
Originally Posted by looseal View Post
Salsa Chicken with peppers and onions

1.5 lbs chicken tenders or other boneless cut, cut into strips
2 medium red peppers, cut into strips
1 medium onion, cut into strips
2 tsp oil
chili powder to taste
salt to taste
4 Tbs salsa
xanthan

1. Stir fry onions and peppers in 1 teaspoon oil, sprinkle with salt and chili powder.
When done store in serving bowl.
2. Stir fry chicken in 1 teaspoon oil, sprinkle with salt and chili powder.
3. Return onions and peppers to pot, add salsa.
4. If needed, thicken sauce with the tiniest amount of xanthan.

Makes 4 servings
211 calories
7 carbs
2 fiber
5 net carbs
Thanks for the journal suggestion, and the heads-up about all the support here.

Also, Do you happen to know what the protein is per serving of this recipe?

There is a site (food.com) where you can post your recipes and get the total nutritional value of them. Here is a link to one of the recipes: Low Carb Mexi Baked Chicken Recipe - Food.com - 103966.

Or if you go to the home page there, search for recipe 103966

Lee

ETA: Is there somewhere we can save these recipes on this site?

Last edited by Nana Lee/MA; 10-15-2011 at 05:48 PM.. Reason: ??????
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Old 12-09-2011, 06:02 PM   #267
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Sounds delicous.... yumm
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Old 12-14-2011, 03:46 AM   #268
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Sounds so yummy. Could this be put in the crockpot?
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Old 12-14-2011, 05:47 AM   #269
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Quote:
Originally Posted by hopetolose View Post
Sounds so yummy. Could this be put in the crockpot?
Don't see why not. You would have to check your crock pot manual to convert the cooking time.
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Old 01-24-2012, 10:36 AM   #270
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Here's a goody I just found:

Sunday, January 8, 2012
Cheesy Cauliflower Tater Tots
So officially my week of low carb posts is over. But I'll be posting low carb recipes for awhile since I got inspired and just kept cooking this week! One of my favorites is these Cauliflower tater tots! I got the idea when I was eating a bowl of the Cheesy Cauliflower Puree from last week and I had some leftovers. Since they were so like potatoes in texture I thought they might work the same way as potatoes in other recipes and wanted to try and make tater tots out of them. Well my first attempt was a disaster! I heated some oil in a pan and piped the puree out of a pastry bag but within a few seconds they disintegrated into the oil. Right away it was clear that frying them this way wouldn't work. I mulled it over the rest of the day and the next day I had a brainstorm. I cooked a new batch of cauliflower but for half as long as I do for the puree. I then ran them through my magic bullet with some cream, butter and cheese but only on pulse until I had a partly chunky consistency. Then I whipped a few egg whites and folded the cauliflower mixture into it to give it some body. I put that mixture into a pastry bag and piped it into one inch lengths onto a greased cookie sheet. I baked them for about 10 minutes to dry them out and firm them up. THEN I pan fried them! It worked! You can skip the frying because they are good right out of the oven, but the frying definitely adds a more authentic feel to them. Now a brief disclaimer. If you eat one of these, and then a real tater tot or hash brown, it's going to be different. You can't get quite that same crunch as a potato out of it--though they are crunchy to a degree. If you are someone who has decided to eliminate potatoes and other starches from your diet though and you miss fries, tater tots, or anything with a crispy fried coating, then these are going to taste like heaven to you! They did to me and I'd only been off carbs for a week! Even my four year old ate some and he's very picky. Great as a side dish for dinner, they also work as a low carb side to breakfast. Try them alongside these favorites: Cream Cheese Pancakes, Spinach, Goat Cheese & Chorizo Omelette, or Eggs in a Cloud.

Ingredients:

1 medium head of cauliflower
1/4 cup heavy cream
2 Tbl butter
1/3 cup shredded sharp cheddar
4 egg whites
salt & pepper to taste
oil for frying

Clean and trim cauliflower adding florets to a microwave safe bowl. Add the cream and butter to the bowl. Microwave for 5 minutes.
Add the cauliflower and cheese to a magic bullet or food processor and blend until still chunky - kind of like a cooked oatmeal consistency.
Season with salt and pepper.
Whip the egg whites to a stiff peak. Fold 1/3 of the egg whites into the cauliflower mixture to lighten it up. Then fold the cauliflower mixture into the rest of the egg whites and gently mix until combined.
Fit a pastry bag with a round or star tube with about a 3/4 inch opening. Spray the inside of the bag with nonstick spray.
Gently squeeze out 1 inch sections onto a greased cookie sheet, cutting with a butter knife as you go.
When finished, bake in a 375 degree oven for 10-12 minutes (or longer if you're skipping the frying) until puffed and slightly browned.
Remove from the oven and serve -
OR do this step next --- heat 1/4 inch of oil in a saute pan and when it's very hot add the tots.
It doesn't need long, a minute per side to turn them golden brown and crispy. Serve immediately.
These are still tasty after they cool but they start to lose their crunch only minutes after they come out of the oil so if crunch is what you're after, eat them right away!
So good! Can't wait to hear what you thought of them!
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