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Old 01-06-2008, 02:12 PM   #181
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I wanted to add, the scotch eggs are yummy dipped in a little hot sauce.


Also, the rye breads, I make those for get togethers and such. I use 1 pound Velveeta, 1 pound sausage, and 1 pound hamburger. Just brown the meat, melt the cheese, top the breads, and pop them in the oven to crisp it up a little bit. So good!
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Old 01-06-2008, 07:14 PM   #182
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Thanks Stacy. I am gunna try in muffin pans to cut out the rye.
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Old 01-07-2008, 01:10 PM   #183
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That for all the wonderful recipe guys and the pics make me hungry.
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Old 01-09-2008, 06:13 PM   #184
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Bumpity-bump-bump.Every one should read this thread.Thank you
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Old 01-09-2008, 07:51 PM   #185
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Thanks for bumping this up. it is a great thread as I am starting induction again!!
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Old 01-09-2008, 08:29 PM   #186
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Wow, great recipes! Thanks gettinserious )
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Old 01-09-2008, 08:43 PM   #187
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well the sausage and cheese alone was too intense for me But DH loves it. Mybe putting some on a cookie sheet and crisping them would be better than muffin cups.
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Old 01-09-2008, 09:12 PM   #188
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Old 01-10-2008, 05:01 PM   #189
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This morning I made the Italian Quiche (from page 5), it was really good!
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Old 01-10-2008, 10:26 PM   #190
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This needs to be made into a sticky thread.

Could we get the administrator to do that if we beg hard?

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Old 01-11-2008, 10:48 AM   #191
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Ok...I am officially re-inducing today. Kind of slipped 6 lbs. Love this thread.
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Old 01-11-2008, 10:57 AM   #192
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Quote:
Originally Posted by jswalker1992 View Post
This morning I made the Italian Quiche (from page 5), it was really good!
Stacy, I went to page 5 and didn't find the Italian Quiche. Where is it???
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Old 01-11-2008, 11:12 AM   #193
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Ok, page 3. I had just printed stuff off of page 5, so that must be where that came from. Sorry about that.

Italian Quiche

8 eggs
3 oz pepperoni
3 oz cooked sausage
3 oz mozzerella
1 oz parmesan
1 oz onion
1 oz mushroom
1/2T garlic powder
1/2T red pepper flake (or use all garlic powder)
1/4C Hunts NSA spaghetti sauce (or other LC sauce)

Blend everything together EXCEPT the parmesan cheese. Bake @350 for 30 minutes (or until inserted knife comes out clean) shake the parmesan on top and serve.
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Old 01-11-2008, 11:16 AM   #194
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Thanks for the recipe! Sounds great!
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Old 01-11-2008, 11:20 AM   #195
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BTW, it took a little bit longer than the 30 minutes for mine to cook.
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Old 01-11-2008, 11:24 AM   #196
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Thanks. I've made a note,on the recipe.
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Old 01-11-2008, 11:26 PM   #197
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Quote:
Originally Posted by jswalker1992 View Post
I wanted to add, the scotch eggs are yummy dipped in a little hot sauce.


Also, the rye breads, I make those for get togethers and such. I use 1 pound Velveeta, 1 pound sausage, and 1 pound hamburger. Just brown the meat, melt the cheese, top the breads, and pop them in the oven to crisp it up a little bit. So good!
Can anyone tell me how well the scotch eggs reheat and what is the reheating time/process?
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Old 01-12-2008, 07:17 AM   #198
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Can anyone tell me how well the scotch eggs reheat and what is the reheating time/process?
I'm reheating in the toaster oven as we speak.
I was so ticked off last week I made 3 more of them and put them in the frig.
Went to get one for breakfast the next day and I couldn't find them! Called DS and he said he ATE THEM. ALL. (AND asked me to make some more!)
OMG. I was PO'd. I mean, come on! That was a pound of sausage on those 3 eggs. I know he is an 18 yr old human garbage disposal, but still!
Anyway, he apparently reheated them, probably in the microwave and continued to eat them just fine. LOL.
Brat child of mine.
I was thinking Hollandaise sauce would be awesome over these. Of course Hollandaise is awesome over ANYTHING but....
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Old 01-12-2008, 09:42 AM   #199
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Just marking my spot - these recipes are so handy!

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Old 01-12-2008, 10:25 AM   #200
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I have reheated them in both the microwave and the oven and they have come out fine. Sorry, I don't recall what the times were for those.

I just finished eating my last one, straight from the fridge. That's how lazy I am today. It wasn't too bad. Tasty enough, but a bit better warm.
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Old 01-12-2008, 06:56 PM   #201
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I cut them in half (egg side down), pour a little heavy whipping cream over them, sprinkle on a little more parmesan then pop them in the micro for 90 seconds on 50 power. Delicious!
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Old 01-12-2008, 07:35 PM   #202
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Originally Posted by pennylovesdarren View Post
I cut them in half (egg side down), pour a little heavy whipping cream over them, sprinkle on a little more parmesan then pop them in the micro for 90 seconds on 50 power. Delicious!
Thanks all, for the responses. I may try these this week or next.

How long do they keep in the fridge?
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Old 01-12-2008, 08:11 PM   #203
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Quote:
Originally Posted by pennylovesdarren View Post
I cut them in half (egg side down), pour a little heavy whipping cream over them, sprinkle on a little more parmesan then pop them in the micro for 90 seconds on 50 power. Delicious!
Are ya'll talkin' about the scotch eggs? I tried to make them last week....didn't turn out so good! I boiled my eggs...a little on the soft side (for reheating purposes) and then wrapped them in the raw sausage. It took a TON of sausage though to cover the eggs! I put a raw egg in the sausage mix to help w/ cohesion. Cooked them at 350 in a muffin tin for 35 mins. They kinda fell apart, didn't want to come out of the pan and just really werent all that appealing. Did I do something wrong? OH and when I reheated them in the micro for 30-40 secs. the eggs wound up getting tough and overcooked. I liked the sound of them! Just not my results! lol

How do you do them so that the egg side is "down"?
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Old 01-12-2008, 08:32 PM   #204
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Try this recipe for Scotch Eggs. If you don't like them baked the traditional way they are made is to deep fry them.

LC Scotch Eggs
1 tube of breakfast sausage
5 peeled dry hardboiled eggs
1/2 cup porkrind crushed to a powder
1/2 cup shedded cheddar cheese
1/4 cup chopped Jalepenos or mild bannana peppers (optional)
1 tsp Garlic powder

Instructions

Mix all ingredients together like you would for a meatloaf, take 2 clumps of the meat mixture and press them out flat and thin about 1/4 inch. Take your hard boiled egg and place it between the 2 patties and seal the egg inside and roll it like a meatball and make sure its sealed inside.

Repeat with the rest of the eggs. I find this is enough meat for 5 large-you might be able to make 6 or 7 with smaller eggs. Place the eggs in a baking pan and bake at 350 for 30 mins.

Store in the fridge for a nice grab and go breakfast just microwave for 30 seconds to reheat. Also great topped with a spoon of Salsa or dipped in a mix of mayo & mustard.

Serves: 5

Carbs Per Serving: 2
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Old 01-12-2008, 08:38 PM   #205
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What a wonderful spot for induction receipes. I already see me making some new receipes for this week. Thanks for all the pictures. The food sounds yummy and looks delicious.!!

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Old 01-12-2008, 08:45 PM   #206
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Quote:
Originally Posted by lisabinil View Post
Try this recipe for Scotch Eggs. If you don't like them baked the traditional way they are made is to deep fry them.

LC Scotch Eggs
1 tube of breakfast sausage
5 peeled dry hardboiled eggs
1/2 cup porkrind crushed to a powder
1/2 cup shedded cheddar cheese
1/4 cup chopped Jalepenos or mild bannana peppers (optional)
1 tsp Garlic powder

Instructions

Mix all ingredients together like you would for a meatloaf, take 2 clumps of the meat mixture and press them out flat and thin about 1/4 inch. Take your hard boiled egg and place it between the 2 patties and seal the egg inside and roll it like a meatball and make sure its sealed inside.

Repeat with the rest of the eggs. I find this is enough meat for 5 large-you might be able to make 6 or 7 with smaller eggs. Place the eggs in a baking pan and bake at 350 for 30 mins.

Store in the fridge for a nice grab and go breakfast just microwave for 30 seconds to reheat. Also great topped with a spoon of Salsa or dipped in a mix of mayo & mustard.

Serves: 5

Carbs Per Serving: 2
Thanks! that does sound good!
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Old 01-13-2008, 11:29 AM   #207
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bumping and subscribing for later!
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Old 01-13-2008, 05:00 PM   #208
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Quote:
Originally Posted by bentleykisser View Post
How do you do them so that the egg side is "down"?
They are egg side down when I cut them in half to reheat them in the micro! LOL Sorry for the confusion!
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Old 01-13-2008, 05:08 PM   #209
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How long do they keep in the fridge?
I kept mine in the frig for 5 days and they were fine.
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Old 01-13-2008, 09:15 PM   #210
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I make these as I go, but I am a SAHM, so that helps. lol. We love these and have never had a problem with sticking or falling apart. Sometimes I add shredded cheese to the sausage.

bentley- I bake them in a regular pan, not a muffin tin. They would stick too much as you found out. You could always spray the muffin tin first if you want to do it that way.
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