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Old 07-27-2005, 08:02 PM   #31
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We used to make a dip like this using the same velveeta, hamburger, but then added a jar of salsa.

This may be great with the cabbage,,, now I have to try this..LOL
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Old 07-27-2005, 08:29 PM   #32
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Hmmm...I LOVE the rotel dip and never noticed it was too liquidy. Maybe I'll just cook it longer til the liquid all cooks off, then add my cheese and enjoy! Thanks for all your help, guys!

Lynn
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Old 07-28-2005, 05:30 AM   #33
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Quote:
Originally Posted by cjack1
lMT 24... It's not soupy when I make it at all. I add the rotel tomatoes at the same time I add the cabbage and simmer it for about 15 minutes which cooks out most of the liquid. Also, I use the small can of Rotel.

Hope this helps.
I didn't know that Ro-tel came in different size cans. Here in Houston, they have about 10 different flavors of Ro-tel tomatoes, but they all come in 10 ounce cans. I used the "original" flavor, by the way.
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Old 07-28-2005, 04:10 PM   #34
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Can someone do the mastercook thing and get the carb counts? I don't have any software like that. I am eating it now and it tastes ok. Could have cooked off a bit more liquid, but I like my chicken rotel with pasta a little soopy anyway.
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Old 07-28-2005, 05:07 PM   #35
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Quote:
Originally Posted by psigna
Can someone do the mastercook thing and get the carb counts? I don't have any software like that. I am eating it now and it tastes ok. Could have cooked off a bit more liquid, but I like my chicken rotel with pasta a little soopy anyway.
If you made it just like cjack1's recipe at the beginning of the thread, here are the counts:

Per Batch: 2074 Calories; 144g Fat; 163g Protein; 29g Carbohydrate; 7g Dietary Fiber; 22g Net Carbs

Per 1/6 Recipe: 346 Calories; 24g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
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Old 07-28-2005, 05:42 PM   #36
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Thanks.
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Old 07-29-2005, 05:55 PM   #37
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I just had some of this dish...SO GOOD!! I first tried a bite without the cheese and the flavors reminded me of stuffed cabbage (I'd even eat it just like that sprinkled with some Parmesan! ) I forgot to buy the Rotel when I shopped today so I just used some canned petite diced tomatoes with onion that I had on hand. VERY YUMMY indeed! Thanks so much for sharing...I will most definitely make this again!
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Old 07-30-2005, 02:38 PM   #38
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LindaSue...I'm in East Tennessee and we have a large can of Rotel, maybe double the size of the 10 oz. can. I think a large can would make it "soupy", so I wanted to clarify that.
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Old 07-30-2005, 08:08 PM   #39
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Made this for dinner tonight, it's a keeper. Husband, daughter, and grandson loved it. Tasty, cheap, and fast...we have a winner
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Old 07-31-2005, 03:22 AM   #40
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I'm going to try it w/o cheese, like underHiswing mentioned she tried. Mmm stuffed cabbage. I really like this recipe, thanks cjack
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Old 10-25-2005, 07:58 PM   #41
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I really need to try this.
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Old 12-03-2005, 03:24 PM   #42
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Finally tried this and it's very good, quick, and easy!
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Old 12-08-2005, 01:46 PM   #43
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I'm going to try this with ground turkey tonight, just because that's what I have thawing out today. I don't have rotel, but I'll use a can of organic diced tomatoes and maybe some chopped onion as well.
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Old 12-08-2005, 03:26 PM   #44
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Ok...I do not like cabbage at all....but this was great!! It's a keeper for sure!

It also reheats nicely in the microwave....another great benefit!
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Old 01-12-2006, 05:01 AM   #45
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Quote:
Originally Posted by cjack1

1 1/2 lbs hamburger
1 small can Rotel Tomatoes
1 bag Angel Hair cole slaw mix (cabbage)
8 oz American Cheese
This sounds so good! Is the american cheese the sliced sandwich type? I don't mean the proccessed cheese food stuff but the real thing. I just don't think I have ever run accross chunk type american cheese, although I have never really looked either.

Thanks,
Darcie
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Old 01-12-2006, 06:09 AM   #46
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Quote:
Originally Posted by LindaSue
If you made it just like cjack1's recipe at the beginning of the thread, here are the counts:

Per Batch: 2074 Calories; 144g Fat; 163g Protein; 29g Carbohydrate; 7g Dietary Fiber; 22g Net Carbs

Per 1/6 Recipe: 346 Calories; 24g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Are these carb counts right? ****** is giving me a much higher result, but maybe I am doing something wrong.

thanks,
Darcie
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Old 01-12-2006, 11:51 AM   #47
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For the chunk American cheese, it comes in a 1 lb or 2 lb box here and is made by Kraft. It's a blue box that they keep by the boxes of Velveeta.
I hope this helps. You can also get it at the deli counter, either sliced or unsliced.
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Old 01-12-2006, 12:04 PM   #48
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Quote:
Originally Posted by beetgreen
Are these carb counts right? ****** is giving me a much higher result, but maybe I am doing something wrong.

thanks,
Darcie
I just double checked in MasterCook and I did find something that wasn't correct in my entry for the American cheese, but it didn't change it by much. Here's what I get now:

1 1/2 lbs hamburger (0 carbs)
1 small can Rotel Tomatoes (10 carbs/1 gram fiber)
16 ounce bag Angel Hair cole slaw mix (25 carbs/10 grams fiber)
8 oz Deluxe American Cheese (4 carbs)

Per Batch: 2151 Calories; 147g Fat; 168g Protein; 38g Carbohydrate; 11g Dietary Fiber; 27g Net Carbs
Per 1/6 Recipe: 358 Calories; 25g Fat; 28g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

If you use American cheese food singles instead, the carbs go up to 7 net per serving.
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Old 01-12-2006, 12:42 PM   #49
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Well that explains it. ****** is saying that the cheese is 14.69 for 8 oz. I guess I better dust off my mastercook and use that instead.

Thanks for the help. I did make it today and it was very very good!

Darcie
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Old 01-12-2006, 04:51 PM   #50
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Quote:
Originally Posted by beetgreen
Well that explains it. ****** is saying that the cheese is 14.69 for 8 oz. I guess I better dust off my mastercook and use that instead.

Thanks for the help. I did make it today and it was very very good!

Darcie
It sounds like ****** is giving you the count for cheese food, not real American cheese. MasterCook says that 8 ounces of cheese food would have 17 carbs.
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Old 01-13-2006, 05:08 AM   #51
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Quote:
Originally Posted by LindaSue
It sounds like ****** is giving you the count for cheese food, not real American cheese. MasterCook says that 8 ounces of cheese food would have 17 carbs.

Yup I can see that now. I was entering a processed cheese instead of a natural. I used the real stuff in the recipe though so I am safe.
Thanks for the help.

Darcie

P.S.
I tried your tuna muffins the other day and they were awesome. They are just as good hot as they are cold. I have no idea what chipolte chili powder is though so I used regular in the mayonnaise. It was good but I wonder how different it would taste with the chipolte powder?
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Old 01-13-2006, 06:06 AM   #52
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Quote:
Originally Posted by beetgreen
Yup I can see that now. I was entering a processed cheese instead of a natural. I used the real stuff in the recipe though so I am safe.
Thanks for the help.

Darcie

P.S.
I tried your tuna muffins the other day and they were awesome. They are just as good hot as they are cold. I have no idea what chipolte chili powder is though so I used regular in the mayonnaise. It was good but I wonder how different it would taste with the chipolte powder?
What makes it very confusing is that all American cheese is "process". The difference is that one is called "cheese" and the other is "cheese food" or "cheese product". It all has to do with the amount of actual cheese that is used to make them.

Chipotle chile powder is made from ground smoked jalape˝os so it has a smoky flavor. I'm sure that regular chili powder is a fine substitute, but the flavor and amount of heat will be quite a bit different.
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Old 02-20-2009, 03:27 PM   #53
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Wow this is good! Thank you TXLoser for posting the link to it in the what to do with cabbage and meatloaf thread!!
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Old 02-20-2009, 03:39 PM   #54
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Wow this is good! Thank you TXLoser for posting the link to it in the what to do with cabbage and meatloaf thread!!
[COLOR="Navy"]Your welcome....
ENJOY[/COLOR]
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Old 02-20-2009, 06:11 PM   #55
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ground beef and cole slaw was my very first low carb meal! It's good with a splash of soy sauce and five spice; tastes like egg roll filling. I like it with rotel tomatoes, black olives, cheddar and dollops of avocado too. Can't control myself when I make that though!
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Old 03-01-2009, 07:42 PM   #56
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[COLOR="RoyalBlue"]We had this tonight and it's GREAT!!![/COLOR]
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Old 03-02-2009, 03:31 PM   #57
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Cjack - I love you for this! Have been making this every couple of weeks for a year. Real stick to your ribs stuff and it makes a good amount and the leftovers are yummy! Have passed this on every chance I get...
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Old 09-07-2011, 10:58 PM   #58
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*Bump*
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Old 09-08-2011, 12:31 AM   #59
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Thanks for bumping this up...
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Old 09-08-2011, 06:10 AM   #60
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Thanks for bumping!
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