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Old 10-15-2004, 05:07 PM   #31
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Thumbs up at our house Dh said it was awesome!
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Old 10-16-2004, 11:09 AM   #32
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If anyone does this recipe with either Bruce's recipe for ketchup or the Heitz of the carb option ketchup and enters it into mastercook could you pass along the results??

If some one has the numbers for those ketchups i could do mastercook even!!

THanks Juls
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Old 10-16-2004, 11:14 AM   #33
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Julie-

Go here.

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Old 10-16-2004, 11:24 AM   #34
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As always chickie thanks

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Old 10-16-2004, 11:44 AM   #35
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Do you think it would be ok with low sodium tomato sauce?



It's all I have now.
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Old 10-16-2004, 11:48 AM   #36
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Okay one more question and I will shut up.... how many servings do I get with 4 chicken breasts?

Juls
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Old 10-16-2004, 01:21 PM   #37
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julie that would depend on your protein requirements. My requirements are high and I got about 2.5 servings out of 4 breasts( they were small)

awesome as leftovers the next day..

Dont know how it would come out with just tomato sauce.. you might need to adjust the seasoning some.
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Old 10-20-2004, 07:34 AM   #38
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Ok, I was a TOTAL sceptic about this, but I figured "What the heck".....

I browned 4 boneless/skinless chicken thighs in a skillet.....Removed them & poured out most of the fat, then added the cola & Heinz 1 carb.....Let it simmer covered for about 30 minutes, then took the lid off to let the sauce reduce down....

It was AWSOME!....And I am a TOTAL BBQ sauce snob.....

I will absolutely do this again.....I really liked using the boneless thighs....the meat didn't get tough or dried out, and the flavors were great.....

ETA: That Heinz 1 carb is WONDERFUL!
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Old 10-20-2004, 12:07 PM   #39
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Dying to try this.

Was wondering. If I used diet pepsi, and the aspertame breaks down, if I could add some splenda to sweeten it back up. Or does the aspertame just go "bitter" when it breaks down?
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Old 10-20-2004, 01:35 PM   #40
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uh, Pinkster?

I used Diet Pepsi!!.....

It was actually perfect, cause it kept the sauce from being too sweet.....I like a nice tangy sweet, and it was JUST right!!
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Old 10-21-2004, 03:26 AM   #41
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We also had this for supper last night.... It was wonderful... a definite must do dish again!!

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Old 10-24-2004, 02:57 AM   #42
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OMG!!! FINALLY got to make this and it's definitely a keeper! i'm glad i tried it, as i usually only venture out to try the recipes that people rave and rave about. thank you so much for sharing this!

cheri, do you think this sauce could be used for some other meats? short ribs? pork? anybody tried it with other meats?

-letty
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Old 10-24-2004, 04:27 AM   #43
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Letty, I've also seen people talk about Coca Cola Pork - I'm sure that side, or baby back ribs would also be wonderful. I really can't say how it would be with beef, but I can't see why it wouldn't be delicious. In my pre-lowcarbing days, one of my favorite restaurants served BBQ beef on a bun, which was quite sweet - but oh so good!

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Old 10-24-2004, 04:32 AM   #44
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Q

I did baby back ribs in the crock last week. They were good. What i would suggest is boil them first to get all that ick off. I did rinse them before putting them in the crock, but i can tell some of that other stuff was there.. My sauce also thined down too much from the crock. I used two racks of baby's and 1 portion of the "BBQ" sauce. I didNOT thicken them.. the totally fell off the ribs.

Maybe some one else had a better experience with them. I am going to try them again but in the oven
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Old 10-24-2004, 07:32 AM   #45
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auntie3 - first of all, hello and thank you!!! you've always been helpful to me with my questions. i really appreciate it!! i will look for a post on the pork that you mentioned. i was thinking about a bbq pork sandwich too!! maybe on the artisan bread?? maybe a carbquik yeast roll, if those get perfected on this board.

inatic- thanks for sharing your experiences with the babyback ribs. i think i'll hold off on them until you (or someone else) can give me very specific directions on how to do them successfully with this cola bbq sauce. i'm kinda chicken to mess them up since it takes an act of God to get me off my rear to cook, as it is!
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Old 10-30-2004, 03:29 PM   #46
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I wonder if DR tangerine and carboptions catsup would be good with pork chops???? Hmm....gotta go for it!!!
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Old 10-30-2004, 03:32 PM   #47
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Carbkinky do let us know. I wondered the same thing.

I tried the dr. tangerine/sweet and sour chicken.. it didnt turn out as well as i had hoped..Some how I dried out the chicken br. i need to work on that one a bit more.
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Old 10-31-2004, 01:01 AM   #48
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I made this tonight and it is a keeper. i used 8 breast a whole 12oz small bottle of heinz ketchup and only 1 can cola because that was all the ketchup I had. Next time I want to double it I think I'll make Bruce's ketchup
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Old 10-31-2004, 02:03 AM   #49
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Going to try it today for dinner... sounds delicious!!!

Thanks all,
Nikki
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Old 10-31-2004, 04:24 AM   #50
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Regarding aspartame breaking down with heat--is this a serious problem? The only sugar-free cola drinks available here are sweetened with aspartame.

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Old 10-31-2004, 05:53 AM   #51
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I made this last weekend with country style ribs. Trimmed the ribs of fat and cut the long pieces into smaller servings. I put them in a 9x13 pan sprayed with Pam and browned them uncovered in the oven at 350 degrees. Poured off the fat and then put them in a dutch oven with lid. Put the Dite Rite and catsup over them and cooked until they were done on lower heat--maybe 300 degrees. The sauce thickened on it's own and was very good.
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Old 10-31-2004, 06:04 AM   #52
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I used to fix beef brisket with a bbq sauce and beer. When I fixed my last brisket, I used DR cola instead. When it was done, I took out the meat and sliced it. I let the juices cool in the refridgerator, popped of the layer of hardened fat, and thickened it. Boy was it good. This recipe is so great. You can use it with most anything.
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Old 10-31-2004, 02:27 PM   #53
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Quote:
Originally posted by Patlaf
Regarding aspartame breaking down with heat--is this a serious problem? The only sugar-free cola drinks available here are sweetened with aspartame.

Pat
According to the American Academy of Family Physicians Foundation:

Quote:
Can aspartame be used in cooking or baking?

Yes. Aspartame can be used in a wide variety of recipes with great results. In recipes requiring lengthy heating or baking, some loss of sweetness may occur. Therefore, it is best to use low-calorie tabletop sweeteners with aspartame at the end of the cooking process or in specially suggested and tested recipes. If a food containing aspartame were heated for too long, it would still be safe but may simply not provide the desired sweetness.
Check out this link for more information on aspartame:

http://ific.org/publications/brochur...rtamebroch.cfm

I know there are conflicting views on the overall safety of Aspartame, and I'm not going to comment one way or the other. I don't usually cook with Aspartame sweetened products, but I know many of the products I use contain it.

I have never made the cola chicken because cola sweetened with Splenda is not available here. I really wasn't sure what "breaking down under heat" or "not heat stable" meant. From what I have read now, it has nothing to do with the actual safety of the product, but rather the sweetness factor. Given that, I think I'm going to try making the recipe now.


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Old 11-07-2004, 07:29 PM   #54
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i made this tonight with drummettes and it was yummy. thanks for posting it cheri.
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Old 11-07-2004, 08:02 PM   #55
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More On Aspertame

http://www.321recipes.com/aspartame.html
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Old 11-08-2004, 03:30 AM   #56
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Thanks Bruce! Okay. Now I'm convinced that I must give the boot to the aspartame. I'm glad you provided that link! As always, there are two sides to every story.

Sheesh. The FDA is really not always our friend and protector. There are some excellent views and points there. I suffer from fibromyalgia and have terrible sleep problems. Maybe if I can kick the diet cola habit, I'll start to see some positive results in those departments!

So, forget it!! No Cola chicken will be happening here for a while. Would be nice if we could get Diet Rite products here. Oh well. I notice that DaVinci's has a cola sweetener (?) (I think I saw that the other day in my low carb store!). I'll give that a try the next time I make it to the store.

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Old 11-08-2004, 06:29 AM   #57
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I use Coke to cook beef & Root Beer to cook Pork in the crockpot. Just put ingredients in crockpot & cook on slow all day. YUMMY !
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Old 11-08-2004, 08:21 AM   #58
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yolanda,

do you put ketchup in the crockpot too or just the soda for your liquid? i would love to see your pork and rootbeer recipe!
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Old 11-08-2004, 12:50 PM   #59
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I made this yesterday in the crockpot with both boneless, skinless thighs and drumsticks with the skin removed. I thought by removing all the fat and skin that it wouldn't break down the sauce, but unfortunately it was still very soupy. I let it cook too long hoping it would thicken up and the meat had to be spooned out!! I then thickened it with some guar gum but it was more like gravy than BBQ sauce. It still tasted good, just not the flavor I was hoping for. I plan to try this again in a skillet since so many have had good results that way. By the way, this was great with Bruce's coleslaw recipe!!

Has anyone had good results using a crockpot??
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Old 11-09-2004, 07:59 AM   #60
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Can someone please post Bruce's coleslaw and ketchup recipes??? This sounds so good but I cannot find the lc ketchup here and I will have to use an aspartame soda.

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