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Old 06-28-2007, 02:38 PM   #91
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Tooter,

In the first post on this thread, you mentioned making them in the giant muffin tins. How long would you bake it?

TIA.
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Old 06-28-2007, 07:38 PM   #92
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I finally made this yesterday and it was a hit!
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Old 06-29-2007, 05:10 AM   #93
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Hi Tooter, thanks for these great recipes.

I live in the UK, could you tell me more about Diabetisweet? I have never heard of it. We get very little lo carb food and this sounds so interesting.

Many thanks, you look wonderful by the way!
Diabeti sweet Is "Isomalt" type sweetner. I can get it here in the "States" at Walmart.

Netrition has both the White and the Brown. I don't know if they ship to the UK or not.

Isomalt looks feels and tastes like Sugar and measures the same. Yes, there are sugar alcohals in it, but in my recipe you really aren't using alot of it. It's the diabetisweet that thickens the filling and makes it come out like the full sugar pecan pie.

If they don't have "Diabetisweet" in the UK...Do a search for an Isomalt Artifical sweetner Subsitute. You might have one that is just another "brand" name.

I hope that helped.
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Old 06-29-2007, 05:13 AM   #94
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Originally Posted by decodiana View Post
Tooter,

In the first post on this thread, you mentioned making them in the giant muffin tins. How long would you bake it?

TIA.
Gosh, I'm trying to remember. I believe it was between 20 and 30 minutes. Just check on it and when it starts to brown and the center is firm, you will know it is done.

I only did this about 2 times. I found it was easier, quicker and less clean up to just make it in the 8 X 8 casserole dish, slice it and then store the left overs (and nuke individual slices) when we wanted them.

They do look really pretty, though, in the large muffin tins.

I hope that helped.
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Old 06-29-2007, 05:15 AM   #95
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I finally made this yesterday and it was a hit!
I'm so glad you liked it. I LOVE this recipe. It was another one of those deals where I got lucky and the "first try" at making the recipe came out perfect.
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Old 06-29-2007, 10:35 AM   #96
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Thank you so much Tooter. Love your suggestions.
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Old 07-01-2007, 12:56 PM   #97
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Oh my Tooter!

Is this ever good! I added some three pepper and onion frozen veggie mix to this and it was awesome. I heated the veggies in a skillet to defrost them first because they have a lot of water in them. Drained off the excess liquid and added to the mix. Quick, yummy, and EASY!

Can't wait to try the leftovers cold. I love cold pizza, chicken, salmon. etc. and I'm hoping this too. I don't eat microwaved foods so I like things that don't always have to be heated.

Plus the possibilites for adding to the 'base' recipe are endless - a real winner!

Thanks!


Terri
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Old 07-02-2007, 04:41 AM   #98
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Oh my Tooter!

Is this ever good! I added some three pepper and onion frozen veggie mix to this and it was awesome. I heated the veggies in a skillet to defrost them first because they have a lot of water in them. Drained off the excess liquid and added to the mix. Quick, yummy, and EASY!

Can't wait to try the leftovers cold. I love cold pizza, chicken, salmon. etc. and I'm hoping this too. I don't eat microwaved foods so I like things that don't always have to be heated.

Plus the possibilites for adding to the 'base' recipe are endless - a real winner!

Thanks!


Terri

Terri, you could probably wrap it up in foil and put it on "Low" in a toaster oven or regular oven.

I even like this COLD. I'm so glad you like it. You are right, the possibilities are endless with adding to the "Base".
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Old 07-02-2007, 07:48 AM   #99
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Tooter,

I finally got around to making this wonderful recipe THANK YOU! It is fabulous! I used only 4 slices of bacon and it was so flavorful! You are a wonderful Cook! Thanks again for sharing your recipes!

Marla
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Old 07-02-2007, 03:06 PM   #100
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just wanted to add, i tired this last night subbing veggies (peppers & mushrooms) for the bacon and low-fat cheese (only 1 cup) for the mozzerella and it was still OUTRAGEOUSLY good! Soooo creamy & rich, even with the lower fat subs...for lunch today I topped it with a healthy scoop of doctored-up spagehetti sauce (with turkey italian sausage) it was probably one of the best lc meals I've ever eaten!...a million thanks, Tooter!!
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Old 07-02-2007, 03:21 PM   #101
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Wow, Thank you, Babydollsea and Bigmomma. You certainly made my day.
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Old 07-03-2007, 07:30 AM   #102
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I made this last night. Despite not having some of the ingredients, and not checking the SIZE of my carton of ricotta, I still managed to make it work. This is WAY better than quiche!

Double Batch with Ground Turkey

8 eggs
30 oz container of ricotta
4 cups of Italian Shredded cheese blend
1/2 cup of grated parmensan cheese
I TBSP minced garlic
salt, pepper, and a dash of dill
1 lb browned ground turkey
2 tsp of dried ground fennel

Crush the fennel with a mortar and pestle and add to the ground turkey OR use a tube of ground turkey sausage. Everything else is the same as the original directions.

I cooked these in a mini bundt pan and a muffin tin. So I ended up with 6 Ricotta Bundts and 6 Ricotta muffins. The bundts are meal size, the muffins are snack size.
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Old 07-03-2007, 10:30 AM   #103
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Wifezilla, maybe this has been answered before,but do you think your version would freeze?

Thanks!
Ginny
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Old 07-03-2007, 10:36 AM   #104
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Update: That little hole in the middle is perfect for filling with fresh, homemade salsa. :::Burp!:::

I now have over a weeks worth of very tasty breakfast already done. Based on the calorie analysis earlier in the thread (and doubled because I doubled the recipe...divided by 9 servings...blah blah blah), my breakfast (ricotta pie and salsa) was about 600 calories and I am stuffed! Thanks again Tooter for starting this whole thread!

P.S. Forgot to add that I did put 1/4 cup of flax in mine to boost the fiber content.

P.P.S. As for the freezing, I put the small ones in the freezer. I can test it tomorrow and let you know how it turned out
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Old 07-03-2007, 11:20 AM   #105
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Update: That little hole in the middle is perfect for filling with fresh, homemade salsa. :::Burp!:::

I now have over a weeks worth of very tasty breakfast already done. Based on the calorie analysis earlier in the thread (and doubled because I doubled the recipe...divided by 9 servings...blah blah blah), my breakfast (ricotta pie and salsa) was about 600 calories and I am stuffed! Thanks again Tooter for starting this whole thread!

P.S. Forgot to add that I did put 1/4 cup of flax in mine to boost the fiber content.

P.P.S. As for the freezing, I put the small ones in the freezer. I can test it tomorrow and let you know how it turned out
OMG, I never EVEN thought about putting flax into this (and I thought I was the flaxseed queen). Thanks for the great idea!!
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Old 07-04-2007, 05:44 AM   #106
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If you make the quiche in muffin tins, do you need to line the muffin cups to get them out easily?
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Old 07-04-2007, 06:59 AM   #107
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If you make the quiche in muffin tins, do you need to line the muffin cups to get them out easily?
No, I didn't line them. Just spray them with Pam or Oil them slightly. That's all you have to do to "prepare" the pan or tins.
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Old 07-04-2007, 02:47 PM   #108
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Do you think this would work with cottage cheese?
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Old 07-04-2007, 09:09 PM   #109
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Do you think this would work with cottage cheese?
Others in this thread had tried it with the cottage cheese. I think it was too runny and didn't have the texture and richer flavor that the Ricotta would have.

I have not tried it with cottage cheese myself, though. I'd stick with the Ricotta, the results are worth it.
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Old 07-06-2007, 09:29 AM   #110
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Freezer test update:

The ricotta pie (muffin sized) that I put in the freezer came out just fine. A slight change in texture, but no loss of flavor. Took about 3 minutes to get them nice and hot. No weird separation or anything. I say go ahead and freeze em!
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Old 02-15-2008, 09:56 AM   #111
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Old 04-04-2008, 09:30 AM   #112
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Just came acroos this recipe! I love ricotta cheese so am defiantely going to give this a try. Thanks for sharing Tooter!
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Old 04-04-2008, 09:55 AM   #113
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You'll love it!
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Old 08-01-2008, 06:33 AM   #114
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bumping again. I have a huge container of ricotta. I am going to double the recipe. Has anyone made this lately?
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Old 08-01-2008, 08:24 AM   #115
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It's been near 100║ where I am lately. Anyone tries to turn on my oven and I will kill them!

I WILL be making this again say....oh...October?
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Old 08-01-2008, 08:50 AM   #116
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It's been near 100║ where I am lately. Anyone tries to turn on my oven and I will kill them!

I WILL be making this again say....oh...October?
GMTA I was having a craving for this, but will wait for cooler weather.
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Old 08-01-2008, 11:36 AM   #117
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I am seriously thinking about waking up early to make this before it gets too warm. DH has a hissy if I try to use the oven when it is warm. I wont tell him otherwise he will somehow convince me that he can grill it!
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Old 08-01-2008, 12:21 PM   #118
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Grilled Ricotta? LOLOL I would pay to watch that experiment!
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Old 08-03-2008, 07:02 PM   #119
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It's been near 100║ where I am lately. Anyone tries to turn on my oven and I will kill them!

I WILL be making this again say....oh...October?
Me too. Can someone bump this thread in 2 months? Seriously, this sounds fantastic and I've got to try it!
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Old 08-18-2008, 09:47 AM   #120
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I doubled this recipe and it fits nicely in a 9 x 13 without overflowing it. I thought it was very good..I just put some bacon in it..I do think I will put some shredded cheddar in it next time for more flavor..and add some cooked sausage.

It does make a great firm base for lots of possibilities..


So when you doubled it, did you bake it for the same amount of time?

Thanks!
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