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Old 01-26-2004, 10:27 AM   #31
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Tortillas

I did not spray my parchment paper, just spooned on the batter and spread it. I used about 2 big spoonfuls (like large soup spoons) and made them about 6" across, but next time I will spread it thinner since the middle was much thicker than the edges. I let them set on the paper to cool while I fixed another, then peeled it off by pulling the paper away. Then I turned the paper over and used it again--that parchment paper is expensive!
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Old 01-26-2004, 11:09 AM   #32
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Thanks Jenita, I don't know what I did wrong. Too thin I think. I'm going to order a Silpat mat and use it, cuz you're right that parchment get $$.
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Old 01-26-2004, 11:11 AM   #33
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Well, the test is over, My DIL son and grandkids came over for fajitas. I made 18 tortills. I had one, my DH had 2 and they ate the rest. Loved them. My son said "this is fabulous". Only trouble now is that they ate them all, and now I have to make more. I did not spray the paper, and used the same paper for all 18. If you haven't tried them. You are missing out. Thanks sherrie.
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Old 01-26-2004, 12:18 PM   #34
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I made these last night and they are very tasty. However, I sure didn't get mine to be anywhere near 11" .....more like 6 and I only got 16 out of the batch. When I first started making them they had holes in them...too thin. Then I think I got them too thick....but they did come off of the parchment paper okay. I had to bake mine for 1 min. 10 sec.

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Old 01-26-2004, 12:18 PM   #35
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I made these last night and they are very tasty. However, I sure didn't get mine to be anywhere near 11" .....more like 6 and I only got 16 out of the batch. When I first started making them they had holes in them...too thin. Then I think I got them too thick....but they did come off of the parchment paper okay. I had to bake mine for 1 min. 10 sec.

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Old 01-26-2004, 01:08 PM   #36
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Pita???

Do you think that if these were made thicker they might be similiar to a pita? I would love to have something close to an authenic gyro. I wouldn't care if it could be split into a pocket. Just being able to fold it around the filling and have a pita-like texture would be great.

I have some lamb in the freezer that is anxiously awaiting your input.
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Old 01-26-2004, 01:13 PM   #37
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They become more difficult to bend if they are too thick. You could use it for a gyros if you warmed it first to help with pliability. Also, these taste best warm.

In another versionof low carb tortilla the addition of a little glycerin helped to make the tortillas pliable. Perhaps that would help for the pita type bread. My only concner is that they will get very calorie heavy if they get too thick.
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Old 01-26-2004, 01:21 PM   #38
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Comment about the parchment paper expense:

As someone pointed out in a previous post, parchment paper is reusable. If it gets dirty all you have to do is wipe it off. It can last through quite a few usings.

Frugally yours,
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Old 01-26-2004, 01:32 PM   #39
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I am going to be trying these, they sound wonderful.
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Old 01-26-2004, 01:35 PM   #40
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Mine were thick enough to resemble a gyro. They were thinner, and I think if you stack them , then put them in a plastic bag to steam, and then reheat in the same plastic bag, they would be o.k. Get out that lamb and try them, even the thinner ones would be great. Just like Galathea says, tho, watch the carbs. But even the La Tortilla tortillas are 3 net carbs and they s%%k.
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Old 01-26-2004, 01:54 PM   #41
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In all honesty these taste best to me when they are thin. They make better grilled things, likes quesadillas and chimichangas
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Old 01-26-2004, 01:58 PM   #42
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Thank you for the input Galatea. It sounds like I might be better off justing using a thin tortilla. I'm sure it would still be good as the Tzatzki is my favorite part anyway.
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Old 01-27-2004, 12:58 PM   #43
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Pictures

Sherri or anyone else who has made these successfully could you post some pics of the tortillas so I know what they should look like? Also would it be possible to do step by step pictures?

Thanks
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Old 01-27-2004, 12:59 PM   #44
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Pictures

Sherri or anyone else who has made these successfully could you post some pics of the tortillas so I know what they should look like? Also would it be possible to do step by step pictures?

Thanks
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Old 01-27-2004, 04:56 PM   #45
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When I made these on Sat evening, I made Chicken Quesadillas. My fussy DH loved them. Said they were best thing I had ever made. Well, I had left over pork roast that was never going to get eaten, so tonight, I made Pork Quesadilla. Again, he was very complimentary, said they were wonderful. Only thing he said was you better get some more sour cream. Think this may be a weekly meal at our house.
What are chimichangas, Galatea? Might have to try them too.
Thanks,
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Old 01-27-2004, 04:58 PM   #46
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Chimichangas are fries or grilled burritos.
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Old 01-27-2004, 06:35 PM   #47
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I knew one of you clever people would come up with a good recipe for tortillas.
I came to this board tonight to see if someone had a recipe like this. I have been wanting some enchiladas soooooooo bad! Looks like I will be having some soon. Thanks ladies!
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Old 01-28-2004, 10:33 AM   #48
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OMG!!! I just had a chicken quesadilla on these, and it was so good! It worked in my quesadila maker. I have been wanting a quesadilla ever since we got it as a wedding present in august.

My bake mix is with WPI instead of soy protein and whole wheat flour instead of soy. I only made 7 of them, so maybe I made them too thick? they were very thin coming off the paper, and some batter was left on the paper. maybe I didnt cook them long enough? I ran out of parchment paper, and by the third time I reused it it didnt come out good, had a couple holes, but I just filled them in with batter and toasted in the frying pan, and it was fine. so i used wax paper for the rest and it worked just as well. these are so great!
I am gonna leave out the spices next time, make them smaller, and use them as crepes for manicotti. YUM!!

Thank You Sherrielee, you ROCK!!!!!
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Old 01-28-2004, 10:32 PM   #49
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I've been reading all these posts and the creativity here is really impressive. Then I had a major brainwave. Hey, it HURT! I got to thinking about favorite foods that require wrapping and the word EGG ROLL came to mind. Couldn't you somehow fill these with pork/shrimp, bean sprouts and whatever and roll them up and deep fry them? Oh boy! A little soy sauce for dipping and yum yum. I was also thinking about making Manicotti out of them but I see Roro already came up with that idea.
I've gotta give these a try. My hubby loves fajitas and he doesn't have to know that they're low carb. lol
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Old 01-29-2004, 06:30 PM   #50
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Old 01-30-2004, 04:36 AM   #51
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Wow!! I just made these and they are wonderful. Mr. Picky (my DH) loved them too. My mind is awhirl with the possibilities...
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Old 01-30-2004, 05:08 AM   #52
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Here's a picture of my not-so-great results:

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Old 01-30-2004, 09:11 AM   #53
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Hey LindaSue, At least they are all in one piece. Mine came off in slivers! So now I'm afraid to try again until I get a silpat. Did they taste good??
I really want to make these!

Sandy
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Old 01-30-2004, 12:23 PM   #54
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They do taste good, but don't expect them to taste like flour tortillas. They have a slightly sweet oniony flavor. I just finished eating one made into a quesadilla. First I microwaved one of the thicker, smaller tortillas I'd made to soften it (about 10 seconds). Then I buttered one side of it and cut it down the center and put the 2 buttered sides together. (meanwhile, my little frying pan is heating on the stove) I topped the tortilla with shredded cheese, then picked up the top layer and set it butter side down in my hot pan and topped it with the bottom layer, butter side up. I cooked it until nicely browned on both sides. I had no trouble flipping it at this size. It was pretty good, if not quite authentic. I didn't put any salsa on it this time so I could see how it tasted on its own.

These do have possibilities. I guess I won't give up on them so easily after my not-so-great experiment yesterday. The batter might even work made into crepes in a nonstick skillet.
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Old 01-30-2004, 12:49 PM   #55
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Quote:
Originally posted by LindaSue
Here's a picture of my not-so-great results:

wow, that looks like a real tortilla. mine looks NOTHING like that. Mine looks like a crepe, its yellow, like egg, and kinda eggy. maybe I made them too thick? How did you get it to look like that? did you use WPI or the bake mix?
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Old 01-30-2004, 12:57 PM   #56
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I put mine in a pan on the stove and then add the cheese and middle stuff, it starts to warm and then it folds over beautifully.
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Old 01-30-2004, 02:52 PM   #57
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I'm getting ready to make these, but decided to check the boards one more time for any new suggestions. I have a silpat and will try using that. I hope they come out OK because I'm planning to make enchiladas with them for dinner. Otherwise we get bacon and eggs.


Beverly
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Old 01-30-2004, 04:03 PM   #58
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roro, the color of the photo is partly due to the lighting. They are really a very pale yellowish color, but don't look eggy. I used the MiniCarb bake mix. I also used cream instead of buttermilk so maybe buttermilk makes them look more yellow.
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Old 01-30-2004, 05:08 PM   #59
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i did not use buttermilk, i used cream too. cant find buttermilk, except the lowfat loaded with sugar. I used WPI and whole wheat flour (end up having 1 tsp flour per tortilla) after I use up this bake mix, I am gonna make the next batch with some other kind of flour, maybe oat. i dont like soy.
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Old 01-30-2004, 05:58 PM   #60
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I have found a new Atkins Bake mix--it's the Quick Quisine bake mix and it doesn't have soy and really tastes great with Sherri's recipes. I too hate soy and had made Sherrie's bread with the old Atkins bake mix and thought everyone was nuts until I tried again with the new formula. Outstanding is all I can say. I made the bread in muffin top pans, got 16 and split them for sandwiches. Life is much better with a sandwich in it! Then I made the cornbread - OMG and last weekend I made Sherrie's waffles-again OMG, so you can bet I'm making tortillas this weekend. Actually, I think I am in love with Sherri and whatever she comes up with, I'm making! Sherri, you should publish a cookbook. Keep creating!
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