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Old 01-12-2005, 07:42 PM   #31
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Criosa and Cocapelle- STOP you're making me blush:blush: :blush: :blush:
Glad you liked the lo mein! I made it 2 nights ago with chicken. It's one of my favorates. I also really like the Chicken with Walnuts recipe.

Sharing recipes is the least I can do, since I have 3 binders full of great recipes people have shared with me!!!

Here's Kung Pao Chicken:

3/4 pound boneless skinless chicken breast, cut in 1/2 cubes

Marinade:
1 T dry sherry
2 tsp soy sauce
1 tsp sesame oil
1 T cornstarch (or your favorate LC thickener, I've omitted and it's fine)

1 T minced ginger
1 T minced garlic
4 to 8 dried red chili peppers, roughly chopped with seeds (I've found these in the mexican section in clear cellophane bags)
1 green bell pepper, seeded and cut into 1/2 inch cubes
3 scallions, green and white cut into 1/2 inch lengths

Sauce:
2 T soy sauce
1 T dry sherry
2 tsp rice vinegar
2 tsp sesame oil
1/2 tsp Splenda
1/2 tsp Chinese chili sauce
1/2 tsp pepper

2 tsp cornstarch mixed with 2 tsp water
1 cup plus 1 T peanut oil
1 cup peanuts or cashews

Place the chicken in a bowl with all the marinade ingredients except the cornstarch. Toss well, add the cornstarch, and mix again. Set aside while preparing the rest of the ingredients.

Mix the sauce ingredients and then heat 1 cup peanut oil in a wok or deep saucepan. Line a nearby counter with paper towels for draining. Cook the nuts, stirring frequently just until golden (about 10 seconds). With a slotted spoon remove the nuts and place on paper towels to drain.

Pour off all the oil but 2 tablespoons, and return it to high heat. Stir fry the chicken until it just loses it's pink color. Remove from the wok.

Add the remaining tablespoon oil and the ginger, garlic, and chili peppers. Stir fry just until their aroma is released (about a minute). Add the bell pepper and scallions and stir fry about another 20 seconds.

Pour in the sauce , followed by the chicken and nuts. Stir well to combine. Then, with the heat still high, drizzle in the cornstarch mixture, stirring constantly to thicken and coat. Serve Hot!
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Old 03-09-2005, 09:51 AM   #32
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bumping...
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Old 03-09-2005, 10:10 AM   #33
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Lee123, I tried your Summer Noodles, and your Tangerine Scallops, and it was one of the best best best meals I have ever had, Low carb or not. Thank you so very much. I'll try some of the others too. Thank you so very much. you have made our family happy. Julie
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Old 03-09-2005, 02:10 PM   #34
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Cashew or almond chicken???

I only have eaten twice at chinese places. I loved the cashew chicken, and the almond chicken. I can figure out the vegtables, but what is the sause to this? Not sweet or hot, but it is brown in color. Anyone have the recipes? I ate at Panda Garden. Thanks Fluff ;
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Old 03-09-2005, 03:03 PM   #35
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ScottsdaleJulie, I'm so glad you enjoyed the recipes! Thanks for such nice words, you made my day!!
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Old 06-13-2005, 02:03 PM   #36
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Lee these recipes look delicious. I need to buy the ingredients this week and try them out.

angela
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Old 06-15-2005, 11:53 AM   #37
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LO MEIN?

hI THERE,

Has anyone tried this recipe with Cauli rice?
We don't have those noodles
How do u think it would turn out?
Emily 49

Lo Mein
Serves 4

½ pound Dreamfields Spaghetti
4 T peanut oil
½ pound cooked beef, chicken, pork or shrimp, thinly sliced
3 scallions, white and green parts, cut into 1 inch lengths
1 large cucumber seeded, peeled, cut into 2 inch chunks then halved again
½ pound (about 1 cup) bean sprouts

Sauce
2 T soy sauce
2 T oyster sauce
1 T dry sherry
1 tsp sesame oil
½ tsp salt
½ tsp Splenda

1 T minced garlic
1 T minced fresh ginger

Cook the noodles in boiling water until just done. Drain, rinse with cold water and then toss with 1 T peanut oil. Set aside. Combine the sauce ingredients in a bowl. Heat a wok, deep saucepan or electric skillet over high heat. Swirl in 3 T peanut oil and then stir fry the garlic and ginger just until their aroma is released, about 10 seconds. Stir fry the meat and scallions briefly and then add the cucumber and bean sprouts and cook for 1 minute. Pour in the sauce, toss well and add the noodles. Stir fry to combine with the sauce and heat through, about 1 minute more. Serve hot or at room temperature.
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Old 06-16-2005, 07:15 PM   #38
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HOW DO YOU CARB COUNT THESE DELICIOUS RECIPES.

I just made those summer noodles with cauli rice.
Very good.
But how do you all know what you have eaten for carb count?

I have no idea............

Do you not count carbs or ? I usually use ****** but do not know how to customize a whole recipe into ******?

I am afraid I will overeat and not know what I ate.
I ate half the recipe?

ack..........not sure if that was good or bad...............

Any sugguestions?
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Old 08-02-2005, 04:36 AM   #39
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Bump (bc I had a hard time finding this thread and others may not have seen it yet).
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Old 09-10-2005, 02:30 PM   #40
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B U M P
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Old 01-11-2006, 04:00 PM   #41
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Anybody have any ideas on making egg rolls????
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Old 01-11-2006, 06:51 PM   #42
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This is only an idea, but what about making them in crepes and baking them? I used to brush egg rolls with butter or oil, and bake in the old days.
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Old 01-12-2006, 12:35 PM   #43
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Criosa
Do you have a recipe? How long did you bake them? Were they crispy?
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Old 01-12-2006, 02:21 PM   #44
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Quote:
Originally Posted by Maggy
Anybody have any ideas on making egg rolls????
I had often thought of using LC tortillas...but check this recipe out!

SweetTLC's Egg Rolls
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Old 01-13-2006, 08:38 AM   #45
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Quote:
Originally Posted by Cocapelle
Criosa
Do you have a recipe? How long did you bake them? Were they crispy?
I don't really have a recipe. I use store bought egg roll skins and fill them with a mixture of fried cabbage, onion, celery, mushrooms, bean sprouts, chpd water chestnuts, garlic, soy sauce and ginger. I roll up the egg rolls, place on a greased baking sheet, brush with oil or butter, and bake at 375 until lightly browned (I don't remember how long). They're not quite as crunchy as deep fried, but my family likes it, and it's easier than deep frying. The kids like to dip in regular mustard or sweet sour sauce. I like chinese mustard.
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Old 01-14-2006, 05:46 AM   #46
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YUMMMMMM! Bumping for later!!!
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Old 05-11-2006, 10:49 AM   #47
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Great thread! I'm so glad I found it! DH was asking me to make this sauce to mix in with shrimp and spaghetti squash.
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Old 02-19-2010, 02:57 PM   #48
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Great recipes in this thread, I though maybe some of the rest of you would like to look at them!
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Old 02-19-2010, 06:57 PM   #49
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How did you find them?

This is a treasure-trove!

I wish the OPs were still around to thank.
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Old 02-20-2010, 09:51 AM   #50
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Made the summer noodles last night. they are fantastic. Julie
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Old 02-20-2010, 10:10 AM   #51
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Julie, did you eat Dreamfields before maintenance? And do they give you cravings? And did you ever have the old Atkins pasta back around 2000? (Trying to decide whether to try Dreamfields, because I really didn't like the Atkins pasta.)
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Old 02-20-2010, 11:05 AM   #52
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I hated th Atkins pasta. Dreamfields tastes just like real pasta. I am not in maintenance, and still lose weight eating it. No cravings. Everyone is different, tho, so you'de have to test it. Julie P.s. I hope it works for you as it sure makes this way of eating much better.
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Old 07-28-2010, 08:36 PM   #53
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Great Chinese recipes in here and I have tried almost all of them and will tell you....THEY ARE THE BEST I HAVE EVER HAD!!

Enjoy!!
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Old 07-30-2010, 01:00 PM   #54
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Quote:
Originally Posted by beeb View Post
Great Chinese recipes in here and I have tried almost all of them and will tell you....THEY ARE THE BEST I HAVE EVER HAD!!

Enjoy!!
Beeb, I couldn't agree more. I'm making the Tangerine Chicken for GD birthday. Julie
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Old 08-08-2010, 11:57 PM   #55
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Beeb and Julie, I'm glad you commented -- that bumped this thread up in my subscription list and reminded me about it.

I marked it to save for maintenance (both the Chinese recipes and the Dreamfields)...and now here I am at last, in fact, in maintenance, so I can experiment. (Not that there aren't plenty of recipes here that are on-plan for OWL, I just didn't want to mess with a system that was working for me.)

Woot.
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Old 08-09-2010, 01:16 AM   #56
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Fireflyfaster, congratulations on your weight loss.
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Old 08-09-2010, 09:42 AM   #57
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Congrats on you weight loss. You will love these recipes. I made the Orange Cicken agin for my GD's birthday. Yum.
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Old 08-13-2010, 03:35 PM   #58
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Fireflyfaster, congratulations on your weight loss.
Thank you both!

I'm also planning at some point to explore the recipes people post for almond flour. Just haven't got there yet, Taking it slow as far as expanding my repertoire.
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Old 10-25-2010, 05:52 PM   #59
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Bumping as some of these recipes rock!
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Old 10-26-2010, 09:51 AM   #60
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bumity bump

me too
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