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Old 01-30-2004, 06:11 PM   #61
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LOL, I love you guys too! I'm happy to share and make life easier to live with low carb. I agree, life is just easier with a sandwich in it!

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Old 01-30-2004, 06:38 PM   #62
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I didn't have any parchment paper so I tried freezer paper, then wax paper. I had to throw both away. The tortilla cooked to the papers and was not coming off. Then I tried my silpat and it worked great. I don't know if it's my microwave oven (almost 25 years old) or using the silpat but I had to cook them 2 1/2 minutes to get them done in the middle. I only made mine about 7" circles. My daughter was very impressed. We're both tired of the La Tortilla brand because of the strong soy taste.

The enchiladas were wonderful. I've always layered my tortillas instead of rolling them so I didn't have to worry about these cracking. I make this sort of like lasagna. A layer of sauce, tortillas, meat, cheese and repeat till dish is full. Tonight I used some left over grilled chicken for the meat. It was yummy!!!
Thanks, Sherrielee!

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Old 01-31-2004, 02:35 AM   #63
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I was wondering if I could use the "release" foil paper and instead of microwave, i can put it in an iron grill? I guess I just have to try it.. any other suggestion? this paper is not supposed to stick.
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Old 01-31-2004, 03:11 PM   #64
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Alright...I admit defeat!! These lil' critters whooped me for sure
I tried making these but the 1st one was a tad thick and took 2min. to get cooked in the middle. Thinned it out a bit and spread further out. Maybe my microwave (3 years old) does not cook right because every one needed a minimum of 1 1/2 minutes. They did not puff up at all like yours did Linda Sue. Mine were more like a crepe. No matter what I tried (parchment paper, waxed paper) they would not just "peel off." They tore, or got holes in them. Now I am not a dummy in the kitchen so what is the trick?? They have a wonderful flavor as I have made these into the waffle buns a few times but this tortilla thing has done me in for sure!!! I used approx. 1/4 cup batter per tortilla and gave up after 5 saving the remaining batter for tomorrow. I think it would have yeilded about 9 or 10 for me. Any ideas??
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Old 01-31-2004, 04:20 PM   #65
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These sound wonderfull!!! But what is WPI???
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Old 01-31-2004, 07:22 PM   #66
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Ok...I made these today and we all loved them. The key for me was to make sure the mixture was really smooth like a thin cake batter. Parchment paper worked great and I got about 10-11 shells out of the recipe and I tipped it upside down and just peeled the paper off of the shell. Made great quesadillas out of them. Will use them next time for manicotti.
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Old 01-31-2004, 08:31 PM   #67
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When you use cream instead of buttermilk, isn't it much thicker and aren't the calories and fat way more. I'll risk some carbs using the low-fat stuff if there is so much fat in these.

Do you microwave one at a time? How long does it take to make these?
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Old 02-01-2004, 06:50 AM   #68
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feather319, we're only talking about 1/4 cream or buttermilk here. I used cream because I couldn't see buying a whole bottle of buttermilk for only 1/4 cup, then throwing the rest away. I had cream on hand already.

According to the USDA site, 1 cup buttermilk (the lowfat kind) has twice the carbs of 1 cup cream, but only has about 5 grams of fat vs. 88 grams for cream.
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Old 02-01-2004, 04:11 PM   #69
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Oh my, Nachos!

I just finished using up the Tortillas that I made last Saturday.....as the base for Nachos. They were just wonderful. I just put the tortillas on the oven rack at 300║ and crisped them, then busted them in to pretty nice chips and put the rest of the ingredients on them. We had Margarittas with them, all in all a very good start to watching the Super Bowl!
I have promsied more Qesadillas this week, so think I will make more Tortillas tomorrow.
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Old 02-01-2004, 05:50 PM   #70
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I made nachos - too.

YUMMMY!!
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Old 02-01-2004, 07:56 PM   #71
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Hey all, new to posting on the site...been using it for reference since Sept...this recipe sounds amazing and we love tortillas and crackers! We have been eating the LaTortilla Factory kind and think they work fine (kinda get used to the weird flavors from some of these items) but from the sounds of it, we are really missing out on these homemade ones. Thanks for all the great recipes and tips.
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Old 02-03-2004, 01:39 PM   #72
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HELP! I made these with carbsense bake mix and they came out extremely dry. They fell apart when I attempted to use them as a wrap and the texture was very dry and crumbly? Does anyone know what I could have done wrong? I did make a cheese crisp with them & they were ok for that.....

TIA for your replies!

You all are B E A utiful!~
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Old 02-03-2004, 01:44 PM   #73
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kokopelli40....
according to the past posts, you probably cooked them too long. I only cook mine on high for 1 minute, just enough to get the liquid cooked.

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Old 02-03-2004, 01:48 PM   #74
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thanks for your quick reply. I tried cooking for a minute, but they were still wet in the middle? I added time each time and still wet until around 1 minute 20 secs....& they were very very thin, some had holes in the middle. did i possibly make the batter to thick or thin?

thanks for much for your help. they did taste awesome!!!

Last edited by kokopelli40; 02-03-2004 at 01:56 PM..
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Old 02-03-2004, 02:03 PM   #75
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my batter looks like pancake batter and I spread it so that there are no thin looking spots, mayby you should try to spread it a little thicker. once it cools you can remoce them pretty easy even though it may not look cooked in the center, it probably is.

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Old 02-03-2004, 05:42 PM   #76
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I made a batch using wheat protein isolate as the isolate ingredient within the fake bake mix instead of soy protein isolate and it was great and easier to make - much easier than the first batch. You have to thin this batter out quite a bit. You can't get "holes" if your batter is thin enough. Ifyour batter is too thick and you are spreading it by hand, then you get holes.

Mine are eggy and dougy in the center when I take them off the parchment, but after I throw it in a skillet on lo/warm it finishes off andisn't dough and eggy. They are very pliable and easily can be used as wraps. If I cook them longer - either in the pan or the microwave they are no longer pliable.

HTH

Last edited by Galatea; 02-03-2004 at 05:45 PM..
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Old 02-03-2004, 05:50 PM   #77
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Motts, is your baking powder old? This helps the tortillas puff up a little and it can go stale. Learned that lesson the hard way with biscuits once (more like bread bricks).
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Old 02-04-2004, 04:44 PM   #78
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what does pan toasting them mean? once they come out of microwave , why can't you just put them in refrigerator?

thanks
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Old 02-04-2004, 07:47 PM   #79
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Sherrilee! You are my new best friend! I love your tortilla recipe! I just made them this evening and they are wonderful- I would have never thought you could do that using the microwave and skillet. I put parmesan and some dried basil in part of my batter, and they taste so great! Next time I'm going to try this jalapeno popcorn salt we bought at Target- I think it'll make dynamite fajita wraps. The possibilities are endless- Thank you so much for sharing your cooking skills with us!

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Old 02-04-2004, 08:12 PM   #80
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nomoreww...toasting them in the pan finishes the cooking and gives them the look of a tortilla. Cooking them completely is the main reason.

Sherrie
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Old 02-04-2004, 08:34 PM   #81
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I've made these tortillas twice now and just love them. Today I did make a few modifications in order to cut the carbs and calories just a bit.

I made some yocheese yesterday using the Carb Countdown 2% milk. I then used this yocheese as a replacement for the cream cheese and also used the CC milk instead of cream in the recipe. They came out wonderful. I used them as a base for some creamy chicken enchiladas. Thanks so much for this idea Sherrielee!
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Old 02-04-2004, 09:44 PM   #82
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I made these a couple of days ago using carbsense 0 carb bake mix and used carb countdown milk w/white vinegar (only set for 5 minutes) for the buttermilk (a tweak on what Galatea suggested) and Diabetisweet for the Splenda (to cut carbs further). I got 10 tortillas out of it. They were very fragile though we managed to eat chicken quesadillas out of them. The taste was wonderful! I think I may have cooked them a little too long (1 min 30 sec in microwave and pulled them off slightly "wet" and then onto the tortilla griddle till browned on both sides), thus the problem with them being fragile. I'll definitely be making these often and can see why this recipe would make some awesome tasting buns (which I plan to try also).

Thanks again, Sherrielee!

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Old 02-05-2004, 12:17 PM   #83
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I know I sound dumb

53 yo and I have never heard of a spilpat. Would someone please tell me what it is.
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Old 02-05-2004, 12:26 PM   #84
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Re: I know I sound dumb

Quote:
Originally posted by Boo1
53 yo and I have never heard of a spilpat. Would someone please tell me what it is.
Its a silcon type sheet that looks like a rubber sheet. You can bake with things on it and it is super no stick - like parchment. You can use it forever.
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Old 02-05-2004, 03:04 PM   #85
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theese sound great, im going shopping 2moro to se if i can find the igrediants but ther ins'nt very much choice in england we havent got all the atkins range yet .
i havent done any baking since going on atkins im now on my 4th week (still induction) and i long to make somthing new these sound just the job. has anybody got any ideas to what else i could use as a flour/soy soya protein isolate? substitute? thanks
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Old 02-05-2004, 04:20 PM   #86
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Yum, just tried these and these are the best tasting "fake" flour bread/tortilla's I've had yet...you go sherrielee!! You rock!
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Old 02-05-2004, 04:21 PM   #87
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I know I sound dumb

53 yo and I have never heard of a spilpat. Would someone please tell me what it is.
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Old 02-06-2004, 04:46 PM   #88
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Thank You

Galatea
Thank you so much for answering my question about the silpat.
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Old 02-07-2004, 09:52 AM   #89
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Bump
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Old 02-07-2004, 09:57 AM   #90
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Just made these and used them for mini pizza's. They were so easy. There cooling now.. YUM. I used Carbsense instead of Adkins.
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