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Old 04-21-2011, 03:47 PM   #151
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I don't have any baking mixes. Has anyone tried these with flax?
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Old 07-24-2011, 06:05 AM   #152
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Saving this one to try this week.



Quote:
Originally Posted by SweetTLC View Post
Sorry that I have posted to this thread so many times *blush* but it has been fun to work with these and I want to share my results. Tonight I made some GOOD enchiladas using these tortillas (thanks, Sherrie)...the pic and recipe follows.



SweetTLC’s Classic Beef Enchiladas

Sauce ingredients:

2 Tablespoons Carbquick
4 ounces of tomato sauce (I use Cub Foods brand)
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon cumin
1 can of low sodium beef broth
Splenda (optional)
oil

Other ingredients:

8 tortillas from Sherrie’s Tortilla recipe (less than one carb each)
8 ounces of shredded cheddar cheese
1 pound of cooked ground beef seasoned with Lindasue’s seasoning for tacos
( http://users3.ev1.net/~fontlady/seas...for_tacos.html )

Instructions:

Preheat oven to 350 degrees.

To make the sauce, whisk the Carbquick with a few tablespoons of oil in a medium sauce pan to form a loose paste over medium heat. Let it bubble while whisking for a minute or two. Then, SLOWLY whisk in the beef broth and the tomato sauce until the Carbquick mixture is fully incorporated and the sauce is smooth. Bring the sauce up to a low boil while stirring occasionally and then whisk in the spices. Turn the heat down to low and taste the sauce and adjust the seasonings to suit your taste. If you want to add a bit of sweetness, whisk in a bit of Splenda...if you think that the sauce needs salt, add salt. If you think that the sauce is too salty, adding a bit of Splenda will cut some of the saltiness. Set the sauce aside.

Spray a 9x13 pan with Pam spray. Put a couple of spoonfuls of sauce into the bottom of the pan just until the pan is covered. Mix 4 ounces of shredded cheddar into the seasoned meat. Carefully fill each tortilla with the hamburger mixture and put the rolled and filled tortillas into the pan. Pour enough sauce over the enchiladas to thoroughly cover. (extra sauce is good...much of the sauce will be absorbed by the tortillas while baking). Sprinkle the additional 4 ounces of cheese over the enchiladas and bake at 350 until the cheese is melted and the enchiladas are heated through and bubbly. Garnish with sour cream.

Net carbs: 22.65 total for the whole pan or if you serve 4, 5.66 per serving
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Old 07-24-2011, 07:19 AM   #153
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saving this for later
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Old 07-25-2011, 05:17 PM   #154
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No need to spray parchment paper before putting on the batter. Can't respond as to how much batter but I would think you could just pour it on and spread it out to the desired thickness...
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Old 07-26-2011, 08:36 PM   #155
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I made these today. I guess I made them to thick because I only ended up with 11 6" tortillas. If yall were to guess how much water you added to thin the batter what would you say you used. BTW I used carbquick as my bake mix.
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Old 07-27-2011, 01:05 AM   #156
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Quote:
Originally Posted by Idreamofweightloss View Post
I made these today. I guess I made them to thick because I only ended up with 11 6" tortillas. If yall were to guess how much water you added to thin the batter what would you say you used. BTW I used carbquick as my bake mix.
Did you like them? I haven't made these yet....
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Old 07-27-2011, 06:06 AM   #157
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Oh yeah. They were really good. My friend who does lowcarb but does not make recipes said she thought they were better than regular flour tortillas. Even her 6 year old wanted more and he doesnt like flour tortillas either.I am going over there today to try and make them again. Gonna experiment with thinning the batter more.
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Old 03-11-2012, 05:15 PM   #158
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Bumping
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Old 03-12-2012, 08:41 AM   #159
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I'm going to have to try these one day, as written. And I'd also like to try with the addition of corn flavoring and a bit of corn bran to see how that is, too.
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Old 03-12-2012, 01:55 PM   #160
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Quote:
Originally Posted by buttoni View Post
I'm going to have to try these one day, as written. And I'd also like to try with the addition of corn flavoring and a bit of corn bran to see how that is, too.
I want to try these also....but I am probably going to wait for you...the great tweeker goddess of all time....to come up with the recipee with the ingrediants that most of now currently use....(shame on me)

I'll be waiting patiently....LOL
JAN
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Old 03-13-2012, 03:27 AM   #161
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Is there not a tweaked version yet?? Wheat free is what I need

Last edited by Brendajm; 03-13-2012 at 03:29 AM..
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Old 08-25-2013, 09:33 AM   #162
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I'm shocked Linda sue hasn't tweaked! Someone tweak these quick lol, I need this. Has anyone tried it with carb quick...it's all I have....
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Old 08-26-2013, 12:25 PM   #163
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where to get bake mix ingredients? any possible subs? this sounds.amazing and invaluable but once more the scarcity of thre specialty ingredients is holdin me back
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Old 08-26-2013, 12:37 PM   #164
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Quote:
Originally Posted by sherrielee View Post
Sherrie's Tortillas
---------------------------------
Basically it's my burger bun recipe posted below, but I discovered that if you take a big round peice of parchment and spread a very thin layer of the mixture onto the paper and nuke it for 1 minute. You can actually watch it puff up like a tortilla in the microwave. They only luck I have had is on parchment paper.

Take it out and place the paper on a dish towel since it will be steaming pretty royally! Let it cool completely and then gently take a butter knife and free the edges all the way around and then it will peel right off the paper. It's pretty sturdy after that, I was really surprised! It won't seem like it when you are freeing it from the paper.

You can then lightly toast it in dry pan on the stove on both sides and store them in the fridge. It's really good too when you add some seasonings or just plain. We tried some parmesan sprinkled on top and it was awesome and still under a carb per wrap! That's our favorite ones, parmesan wraps.

I got about 20 11" rounds out of the recipe, so they are under a carb each! If your mix gets too thick while sitting just add a little water to it. It should be the consistancy of pancake batter.

They are my hubby's new favorite thing! I think you could add some sweetner in place of the garlic/onion and get an awesome crepe that holds up better than my high carb ones did.

They don't get stiff at all and they warm right up on about 20 seconds nuking.

Give it a try and tell me what you think! Now we are making our own subway wraps and storing them in the fridge! They are great cold!

Sherrie

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.

It should come out to about 1 carb per bun! The whole recipe is 17 carbs
------------------------------------------------------
Make your own Atkins Bake Mix

1 cup soy flour
2 cups soy protein isolate
2 tablespoon baking soda
1 teaspoon salt
2 tablespoons Splenda

Sift together then store and use as you would Dr. A's. It's much cheaper and things come out about the same.
I cannot WAIT to try these. My entire family is on LC and LOVE Mexican food. The only thing is, you get tired of the limited things you can eat. The tortilla will enable us to ONCE AGAIN have the soft tacos we love!

I get my first Carbquick box tomorrow!!!!
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Old 08-26-2013, 02:57 PM   #165
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Yeah really not wanting to buy soy protein isolate....or really soy flour tho that is easier....just rather us almond or carbquick...help chefs!
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