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Old 02-26-2006, 02:58 PM   #121
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Just finished mine with what I had on hand: light cream cheese, carb countdown skim milk that I added a small amount of vinegar and zero carb bake mix.I used a silicone sheet that I could fold and it would not hinder the micro from rotating. I sprayed the sheet in a circle the size I wanted and then had a pattern to spread the tortilla out and waved them for one minute before putting them in the fry pan that was hot. I tried spraying the pan and I really didn't see much difference.They turned out wonderfully, both pretty and delicious. I got 16 medium size ones. My dh is making fajitas for dinner. I hope I can encourage him to try one for the real taste test.
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Old 02-26-2006, 07:45 PM   #122
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Has anyone tried making these with Carbquick instead of the bake mix? Are they interchangeable?
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Old 06-15-2006, 08:16 AM   #123
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I would also love to know if anyone used Carbquik instead of the Atkins bake mix. Anyone, please?
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Old 06-15-2006, 08:24 AM   #124
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I did end up making them with Carbquick and they were great! Hmmm, think I'll make some today!
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Old 06-15-2006, 08:46 AM   #125
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Thanks so much!
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Old 06-19-2006, 11:04 AM   #126
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Just wanted to say that I made Sweet TLC's beef enchilada recipe (pg. 4 of this thread) and they were fabulous! Would also be great with chicken. I topped them with sour cream, cilantro and chopped jalepeno. As good as any enchiladas I had before lowcarb. The only changes I made were using carbalose instead of the carbquick in the sauce and I added finely diced onion to the filling before rolling. The beef mixture made enough for 10 lowcarb enchiladas and 4 regular flour enchiladas for my kids. Thanks for this recipe, sweetTLC!
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Old 10-19-2006, 07:38 AM   #127
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where do you get the carbsense Baking mix didnt they stop making carbsense
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Old 10-19-2006, 07:56 AM   #128
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Carbalose, I think is what she said. Available at Netrition.
HTH,
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Old 10-19-2006, 11:17 AM   #129
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I was re-reading this thread and saw that I'd made these a long time ago and so I thought I'd try them again. I used carbquik for the bake mix, omitted the parsley and used 1/2 water and 1/2 heavy cream for the liquid. I only made 1/2 a batch to see if I had better luck this time than last and I only got 8 6" tortillas. I used my silpat mat this time and it worked wonderfully! I couldn't get it folded so I just laid it in the microwave flat and it worked. The turntable just turned under it I guess, but the tortilla didn't turn. I zapped them about 1 min. give or take a few seconds and then toasted them in a skillet. Then I layererd them between wax paper and put them in the fridge. I'm waiting til breakfast to try them but I had a tiny bite where one broke and they're quite good. Maybe I'll try the recipe as buns now. I really want a muffin top pan first though.
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Old 11-07-2006, 05:44 AM   #130
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Great recipe. I added 1 tbsp. of vegetable glycerin. Very pliable.
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Old 11-09-2006, 06:13 AM   #131
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I found a round silicone mat for the microwave and for the first time ever I was able to get cheese crackers to come out perfect and they peeled right off the mat and were perfectly crispy! I'm going to use it for these Low Carb Tortillas too.

It's at Bed Bath and Beyond and it was only $10. It's red and made by KitchenAid I think.
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Old 11-18-2006, 11:13 AM   #132
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Zuleikaa,
I have been having trouble with my torts not holding up to picking up and eating them. They are very fragile. Would the glycerin help with that? This last time I made them, I tried adding some vital wheat gluten, hoping to add some strength to them. Have I been making them too thin? Anybody else having this problem?

Thanks, Bev
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Old 11-18-2006, 12:55 PM   #133
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Quote:
Originally Posted by eshlemania View Post
Zuleikaa,
I have been having trouble with my torts not holding up to picking up and eating them. They are very fragile. Would the glycerin help with that? This last time I made them, I tried adding some vital wheat gluten, hoping to add some strength to them. Have I been making them too thin? Anybody else having this problem?

Thanks, Bev
I've found that they're fragile chilled but very pliable when heated. I just had a lot of them stacked in a zipper bag and had no problem.

Don't thin the batter out too much because then you get really thin spots.

I haven't made it without the glycerin, so I can't compare.

Actually they taste a little corny to me and I migh add a little finely processed corn bran to them next time for even more corn flavor/texture.

Last edited by Zuleikaa; 11-18-2006 at 12:58 PM..
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Old 02-20-2008, 06:56 AM   #134
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I know it's been a long time since anyone has posted but I need some advice.

I guess my baking powder is dead, cause when I tried to make buns from this I just ended up with an onion flavored pancake. Really yummy actually.

But the directions for the bun left me wanting. I don't know what heat setting to use, and I assume I was to make this in a skillet, stove top?

Also with the tortilla, maybe my little microwave isn't strong enough but after even three minutes, the middle of the parchement had wet batter still. What should I expect from the m-oven, a steaming yet mostly cooked layer of dough?

I really like the results of this as a pancake, considering that just a month ago, I'd completely given up on have any sort of decent low carb pancake. And I will have to confiscate my waffle iron to try these as such.

Please help answer my questions about the bun and tortilla methods, Thanks.
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Old 02-20-2008, 02:46 PM   #135
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so many great ideas! Saving my spot
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Old 02-20-2008, 09:13 PM   #136
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Hi Metqa

An onion flavored pancake is fine for bread to make a cheese burger or ham sandwich.
Sherrielee used a waffle maker to make the buns. I use to make them into pancake 'ause I wanted bread.

As for the tortillas , I've only done it in a micro wave. You can try the oven for 6 to 10 mins @ 350. Let us know how it works.

Good luck Ess
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Old 02-20-2008, 11:09 PM   #137
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I can't help with the questions, but I can tell you how to check to see if your baking powder is still good - combine 1 teaspoon with 1/3 cup hot water. If it bubbles rapidly, it is still good.
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Old 02-21-2008, 12:02 PM   #138
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Thanks, I went out an bought some new powder. I think the one I had was ages old!

I didn't realize it was supposed to be a pancake. That changes my expectations. Still, the pancake was so thin it couldn't hold itself together, maybe with the new powder it would rise up and have more structure. I tried to salvage the batter by adding the new baking powder to it but It still didn't work. I'll let you know if I try a new batch.

I think you are right about the microwave, it may be just too weak, I'll add more minutes. I actually used the last of the batter to try a tortilla and it didn't rise but it wasn't watery, and I toasted it, but it was stiff and crumbly, I couldn't bend it.

I think I will have pancakes and waffles, cause I'm not that pressed for buns anyway, and the tortillas seem like a lot of guesswork with my appliances.

Ha Ha, I'm at BF's place, and I just confiscated the waffle iron, but I have to walk home. I'm going to look really funny carrying a waffle iron.

Oh thanks for the powder testing tip!
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Old 03-12-2008, 01:13 PM   #139
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Oh my gosh! The tortillas are FABULOUS! Rose, thank you for the pictures on the other thread! They were very helpful! I made the eggrolls with these today and OH GOSH they were GOOD! <drool> I will post on the eggroll thread too!
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Old 07-07-2008, 09:21 PM   #140
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put in them for wraps that I might take to work with me this week. I can see making a type of burrito out of a scrambled egg, ham, onion and cheese. (And I am preparing ham for dinner tomorrow.) I think these would need to be heated in the microwave. Any other ideas? What about for a cold sandwich?
Thanks,


Hello

I own a small grocery store and am starting up a cafe - I have take out stuff and a lot of what I sell are wraps. - Hence I am looking for a low carb version of the stuff that I sell. here are a few suggestions

super ham wrap

3oz of thinly sliced black forest ham
1*2 oz of sliced real cheddar cheese
1oz of cream cheese
3 spears of asparagus pickles ( do not substitute)

soften cream cheese in the nuker for about 10 seconds - believe me this makes a difference in the spreadability and texture of the wrap

spread on cream cheese first
then ham
then asparagus pickle
then cheese
roll

this is the best cheese and pickle sandwich you will ever have

--

blt ccc

spread cream cheese on wrap = see above
put on bacon
tomato
lettuce - I use the mixed baby greens - dont have to wash them
sliced cheddar

--

smoked turkey and brie

sour cream and maille dijon mustard - mix together to taste
spread on tortilla in place of the cream cheese

thinly sliced smoked turkey
1-2 oz sliced brie
mixed baby greens

roll

Please note - I always smear a bit of stuff on the outside edge of my tortilla so that I have a glue to stick the thing together when it is finished being rolled


==

montreal cheesesteak

this is my most secret of secret sauces - adjust to your taste

3 c sour cream/ or mayo/ or combo
3 tbsp montreal steak spice
2 tbsp horse radish
1tsp worchestershire sauce

mix and let sit

spread on tortilla

3 oz roast beef ( i make my own)
2oz carmellized onions - you can use green 2" lenghts or white -sliced
(make sure they are quite brown)
sliced green or red peppers - as much to taste
2oz sliced mozza cheese -cheddar is nice too

roll

if you want to change the sauce to a chip dip mix seasonings with 2c mayo and 2c sour cream and add 1tsp of lemon juice let it sit- makes a good dip

the reason why I use sour cream in my wraps instead of mayo is that when you nuke the wrap the mayo just gets greasey - not so good

you could substitue softened cream cheese for the sour cream - at a retail consideration - cream cheese is expensive and time consuming to use

if you do want to substitute cream cheese - cut into smaller chunks -and nuke for 20 seconds or so on a big plate - if you nuke a big hunk of cream cheese the outside will brown before the inside gets warm - trust me

--

if you want some other recipes ask and i will try to help - some of my other ones are quite a bit more time consuming and require a bit of prep

w

Last edited by willowwillow; 07-07-2008 at 09:25 PM..
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Old 07-07-2008, 09:30 PM   #141
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[QUOTE=sherrielee;2388131]Sherrie's Tortillas
---------------------------------
Basic Brurger Bun Recipe
---------------------------------
1 8oz Pkg cream cheese
3 eggs
3 tsp Splenda
1/2 cup Atkins Bake Mix
1/2 tsp baking powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp parsley flakes
1/4 cup buttermilk

Beat cream cheese with mixer until blended smooth, add the remaining ingredients. Spray pan with a light coat of olive oil flavored non stick spray and pour in pan about 1 to 2 Tbps of mix. It will make a perfect round bun! You can freeze them and reheat them in the toaster! My hubby says this is the best bread yet.



Hello

regarding this recipe

how long do you cook the burger buns - at what temp and is it in the nuker or in the oven?

these look interesting too

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Old 07-08-2008, 01:44 PM   #142
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Good looking recipes!
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Old 07-12-2008, 06:11 PM   #143
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To anyone who has made this, do you think it would work in an electric tortilla press?
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Old 08-04-2008, 08:30 PM   #144
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To Sherrielee:

Thanks for the recipe!!! Hope you get well soon.

I am new to the board but went to your site to see the recipes. I would like you to go to this page that deals with your ailment. The site is this: Lyme Disease. The author does not post the essential oils but they are: oregano, clove, thyme and tea tree. All organic, please. I know because I had a friend with MRSA and I helped her killed the bacteria with this when no antibiotic would help her. May you need more information on how to prepare them for internal consumption, skin applications and baths, please, contact me at mulatadeoro@gmail.com. I hope this site will be of help.
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Old 12-26-2008, 02:17 PM   #145
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budda bump
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Old 12-26-2008, 08:29 PM   #146
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I dont like a sweet tast to my tortillas can you taste the splenda in them? Can I leave the splenda out?
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Old 12-27-2008, 05:57 AM   #147
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I don't see why not.
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Old 04-12-2011, 12:39 AM   #148
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I want to try these. bump.
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Old 04-12-2011, 11:34 AM   #149
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let us know. What are you going to use for bake mix? I would love to see if these will make crisp chips.
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Old 04-12-2011, 11:43 AM   #150
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I am thinking about using carbquick... they sound interesting... I will post how they turned out when I make them....I hope they aren't eggy. We'll see I guess.
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