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Old 11-15-2007, 12:26 PM   #1
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easy recipes for PORK RINDS

Any easy recipes for pork rinds (besides out of the bag)? Any DESSERT recipes?

I found a store on campus that sells 'em and bought a bunch of bags. Yay for buying lc food with monopoly money!
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Old 11-15-2007, 12:48 PM   #2
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The easiest recipe I have tried using pork rinds is to put them on a plate, add some cheese on top, microwave until cheese melts, garnish with other l/c friendly toppings like cooked ground beef, l/c salsa, green onion, sliced olives etc for a l/c nacho.
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Old 11-15-2007, 03:05 PM   #3
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Here are a few for you. I know I have more but haven't found them, yet.




Garlic Dill Meatballs

-= Ingredients =-
1 pound ground chicken
1/2 pound ground pork
1 small onion ; finely chopped
1/2 cup ground pork rinds ; (optional)
1 egg
2 garlic cloves ; pressed
2 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 tablespoon canola oil

-= Instructions =-
Heat oven to 375 degrees. Combine chicken, pork, onion, pork rinds, egg, garlic, dill, salt and pepper in a bowl and mix well. Divide mixture into 18 (1 1/2-inch) meatballs.

Heat oil in a large ovenproof skillet over medium-high heat until hot very hot. Brown meatballs (in batches, if necessary) on all sides, about 6 minutes.

Transfer skillet to oven; bake 10 minutes or until meatballs are cooked through.

This recipe yields 4 servings.





Pork Roll-Ups



-= Ingredients =-
8 pork cutlets
= (or boneless chops pounded thin)
8 breakfast sausage links
= (Jimmy Dean, Bob Evans, etc.)
1 egg ; beaten with
1/2 cup water
1 cup crushed pork rinds
8 ounces low-carb (no sugar added) tomato sauce
1/8 teaspoon freshly-ground white pepper
3/4 cup shredded cheese
= (Cheddar, Mozzarella, Swiss)

-= Instructions =-
Preheat oven to 325 degrees.

Sauté sausage until lightly browned. Place one sausage link on each pork cutlet and roll up, tucking in ends of pork to make a pouch. Hold together with a toothpick. Dip in egg and roll in crushed pork rinds.

Chill thoroughly –– at least an hour (this keeps them together, so don't skip this step).

Arrange in baking dish, cover with sauce, and sprinkle with cheese. Bake 1 hour at 325 degrees until done. (These can also be wrapped in foil and grilled, turning once.) Remove toothpicks before serving.

This recipe yields 8 servings; 2 grams of carbohydrate per serving.





Meaty Eggplant Parmesan


Serving Size: 8


-= Ingredients =-
1 pound extra-lean ground beef
4 tablespoon olive oil ; divided
2 tablespoon diced or grated white onion
Garlic ; to taste
1 tablespoon freshly-ground black pepper
2 large eggplants - (abt 3 lbs)
3 large eggs ; lightly beaten
1 cup vital wheat gluten flour
1/2 cup finely-crushed pork rinds
1 cup grated Parmesan cheese ; divided
16 ounces low-carb no-sugar Italian sauce
= (Classico Italian Sauce works well)
Shredded mozzarella cheese

-= Instructions =-
Peel eggplant; cut into 1/4-inch slices. Place in a deep bowl and cover with cool water. Allow to sit for 5 minutes, then drain, rinse, and cover again with fresh water. Set aside for 10 minutes. (You'll notice the water turning greenish purple at first and will finally run clear.)

Meanwhile brown ground beef in skillet with 2 tablespoons olive oil, black pepper, grated onion and garlic. Remove from skillet and set aside.

In a medium bowl combine vital wheat gluten flour, crushed pork rinds, and 1/4 cup parmesan cheese. Sift to mix well.

Preheat oven to 400 degrees. Dry eggplant slices completely on paper towels. Prepare 2 cookie sheets with a fine coating of remaining olive oil.

Dip each slice into beaten egg to coat, then into flour mixture. Place each on cookie sheet and bake for 10 to 15 minutes. Turn eggplant slices, and bake an additional 7 minutes. Repeat as necessary until all eggplant slices are baked and browned.

Reduce oven to 350 degrees. Lightly grease (with oil or Pam) a 13- by 9- by 2-inch baking dish. Cover bottom with ground beef mixture. Then layer browned eggplant slices across top; add sauce and parmesan cheese; repeat layers until all eggplant and sauce is used.

Cover with a layer of shredded mozzarella cheese and bake at 350 degrees for 30 minutes or until thoroughly heated and top cheese is melted, bubbly, and beginning to brown.

Allow to sit for 10 minutes before serving. Enjoy!

This recipe yields 8 servings; 7 carb grams per serving (assuming Classico Sauce - adjust count for the sauce used if needed.)











You Won't Believe It's Not French Toast

Serving Size: 1


-= Ingredients =-
1/2 bag unflavored pork rinds - (3-oz bag)
2 eggs
1/4 cup heavy cream
3 packets Splenda
1/2 teaspoon cinnamon
1/2 teaspoon egg nog extract ; (optional)

-= Instructions =-
Crumble pork rinds up until they resemble bread crumbs (use your food processor if you like -- or put them in a Ziploc bag -- air removed -- and roll them with a rolling pin). Set aside.

Beat eggs well and then mix with remaining ingredients and beat again. Add crushed pork rinds to the egg/cream mixture and allow to sit for approximately 5 minutes. Mixture will thicken to a "gloppy" phase during this time.

Meanwhile, heat skillet or griddle with butter or oil, and when hot, fry pancake style until golden brown on both sides. Serve with your favorite low-carb maple syrup (DaVinci, Keto, Atkins, Howards, etc, etc.)

If you don't tell someone who eats them, they will never have a CLUE that these little French toast pancakes are made with pork rinds. And everyone loves 'em. Really. Yeah, really. Would I kid you?

This recipe yields ?? servings; less than 1 carb gram per serving.

Extremely Important Notes: The pork rinds must be a good brand with an extremely bland taste. In my area there are 4 or 5 brands available, but only 2 of them are really "puffy" and contain very little pork-rindy-taste. They are Baken-ets (Frito-Lay's national brand) and Huffmann's (a local brand). Rinds that are super crunchy don't work well for this. It's also important that they be very well crushed -- just one step above dust.

Also, remember to let it really get to its "gloppy" phase and don't rush it. Plus, make sure the skillet is hot before you start adding the mix -- with just enough oil to moisten bottom of pan but not enough to fry chicken in.

Lastly, while the egg nog extract is optional, it really adds something. If you don't have any, we suggest you substitute a vanilla, rather than just leaving it out.
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Old 11-15-2007, 03:09 PM   #4
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Some folks also say they melt some butter, put the rinds into a brown paper bag, drizzle the butter in and shake shake shake to coat - then sprinkle liberally with Splenda and cinnamon and shake shake shake again. I haven't tried it but I bet it's yummy!
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Old 11-15-2007, 06:39 PM   #5
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That french toast looks amazing! Thanks for the recipes and ideas, y'all.

I bet the cinnamon splenda pork rinds are like cinnamon twists from taco bell! Yum.
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Old 11-16-2007, 11:08 AM   #6
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AHHH your talking my TRUE LOVE, porkers, one of my fav recipes

BREAD PUDDING - Low Carb Dessert Recipes


amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bag plain pork rinds -- (3 oz) lightly
crushed
2 eggs
1/2 cup heavy cream
1/2 cup water
1/4 cup splenda or AS
1 tsp vanilla
1 tsp cinnamon

Mix cream, eggs, water, sweetener, vanilla and cinnamon. Butter 1 or 1 1/2
qt. Casserole dish. Put lightly crushed pork rinds in dish and pour liquid
over. Preheat oven to 350 and let casserole sit while it preheats so pork
rinds can absorb some liquid. Sprinkle with cinnamon. Bake 30-40 min til top
lightly browned. Tasts best warm. (Total=13.8 carbs. Serves 2-4 )
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Old 11-16-2007, 11:09 AM   #7
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Quote:
Originally Posted by Charski View Post
Some folks also say they melt some butter, put the rinds into a brown paper bag, drizzle the butter in and shake shake shake to coat - then sprinkle liberally with Splenda and cinnamon and shake shake shake again. I haven't tried it but I bet it's yummy!
It is!~And sooo easy!
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Old 11-16-2007, 11:10 AM   #8
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and one that cracks me up, but I am willing to try anything when it comes to those little stinkers:

CINNAMON SPICE PORK RIND CAKE
Ingredients:
7 egg whites, room temperature
2 cups of pork rind flour***
2 1/4 cups Splenda or 6 tablespoons Sweetbalance (use more or less to
adjust to personal tastes)
1/2 cup cinnamon
1 teaspoon ground nutmeg
1 tablespoon cinnamon extract
1 teaspoon baking powder
1 teaspoon baking soda
1 cup soured, scalded, heavy whipping cream (33-35% milk fat)
3/4 cup boiling water
4 egg yolks

*** One 80 gram bag of pork rinds yields exactly one cup of pork rind
flour.

Using a blender or food processor, grind pork rinds into a fine flour
or brown sugar-like substance by placing one pork rind at a time in
blender or food processor and grinding it.

To sour the cream, add 2 tablespoons vinegar to the heavy whipping
cream. To scald cream, bring to a slow boil and remove from heat
immediately.

Direction: Preheat oven to 350 Degrees Farenheit. Lightly grease one
16X16 rectangular cake pan, or two round 8 inch cake pans, or two 8X8
square cake pans. Set aside. In a large bowl, add pork rind flour,
sweetener, cinammon, nutmeg cinammon extract, baking powder, and baking
soda. Mix until thouroughly blended. Add scaled, soured cream and
boiling water. Beat on low speed with an electric mixer, or with a hand
whisk, until well blended.
Add egg yolks and beat until smooth.

Beat egg whites with an electric mixer on low speed, or with a hand
whisk, until egg whites are thick and frothy. Increase electric mixer
to high speed and continue beating egg whites until stiff, white peaks
form. Be careful not to overbeat the egg whites, as they will lose begin
to lose their volume. Gently fold in 1/4 of the egg whites into the
cinammon batter.

Fold in the remaining egg whites, working quickly yet gently to preserve
the volume of the egg whites.... Bake for 30-36 min.

I just tried my first piece of this cake and can tell you guys it
tastes like carrot cake. I used the creamcheese frosting
.8oz.creamcheese,1/4 cup butter, 1tbsp vanilla, and splenda, I probably
used 1/2 cup of splenda or so...don't really know for sure......I can't
believe this cake is made from pork rinds, you have got to try this.

And then: the carb count for the recipe itself is 111.671 carbs with
30.003 grams of fiber, for a net carb count of 81.668.

And then: Around 4.5 grams per serving, supposing 9 squares each from
two 8x8 pans.
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Old 11-16-2007, 12:37 PM   #9
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Quote:
Originally Posted by Mule_Freak View Post
and one that cracks me up, but I am willing to try anything when it comes to those little stinkers:

CINNAMON SPICE PORK RIND CAKE
Ingredients:
7 egg whites, room temperature
2 cups of pork rind flour***
2 1/4 cups Splenda or 6 tablespoons Sweetbalance (use more or less to
adjust to personal tastes)
1/2 cup cinnamon
1 teaspoon ground nutmeg
1 tablespoon cinnamon extract
1 teaspoon baking powder
1 teaspoon baking soda
1 cup soured, scalded, heavy whipping cream (33-35% milk fat)
3/4 cup boiling water
4 egg yolks

*** One 80 gram bag of pork rinds yields exactly one cup of pork rind
flour.

Using a blender or food processor, grind pork rinds into a fine flour
or brown sugar-like substance by placing one pork rind at a time in
blender or food processor and grinding it.

To sour the cream, add 2 tablespoons vinegar to the heavy whipping
cream. To scald cream, bring to a slow boil and remove from heat
immediately.

Direction: Preheat oven to 350 Degrees Farenheit. Lightly grease one
16X16 rectangular cake pan, or two round 8 inch cake pans, or two 8X8
square cake pans. Set aside. In a large bowl, add pork rind flour,
sweetener, cinammon, nutmeg cinammon extract, baking powder, and baking
soda. Mix until thouroughly blended. Add scaled, soured cream and
boiling water. Beat on low speed with an electric mixer, or with a hand
whisk, until well blended.
Add egg yolks and beat until smooth.

Beat egg whites with an electric mixer on low speed, or with a hand
whisk, until egg whites are thick and frothy. Increase electric mixer
to high speed and continue beating egg whites until stiff, white peaks
form. Be careful not to overbeat the egg whites, as they will lose begin
to lose their volume. Gently fold in 1/4 of the egg whites into the
cinammon batter.

Fold in the remaining egg whites, working quickly yet gently to preserve
the volume of the egg whites.... Bake for 30-36 min.

I just tried my first piece of this cake and can tell you guys it
tastes like carrot cake. I used the creamcheese frosting
.8oz.creamcheese,1/4 cup butter, 1tbsp vanilla, and splenda, I probably
used 1/2 cup of splenda or so...don't really know for sure......I can't
believe this cake is made from pork rinds, you have got to try this.

And then: the carb count for the recipe itself is 111.671 carbs with
30.003 grams of fiber, for a net carb count of 81.668.

And then: Around 4.5 grams per serving, supposing 9 squares each from
two 8x8 pans.

Is 1/2c cinnamon right or is that a mistake? Sounds a bit labor intensive but yummy.
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Old 11-16-2007, 12:59 PM   #10
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I have seen this recipe before and the 1/2 cup of cinnamon is correct. However, the carb couint that Sherrie posted does not appear to be correct. It is however the carb count that is contained on other websites with this recipe. I thought the count was a little too high, so I ran the ingredients through the USDA Nutrient database, and assuming that pork rinds are zero carbs, except for the cinnamon extract which I could not find a carb count for, I could only come up with a total carb count of 64.87 with 33.1 grams of fiber for a net carb count of approximately 31.77 for the entire recipe. Most of the carbs comes from the cinnamon (50.29 with 33.1 fiber.)
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Old 11-17-2007, 05:15 AM   #11
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I just realized that since I use liquid splenda, I automatically counted the carbs from splenda as 0. However, if you use granular splenda, then the carb count is correct.
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Old 11-17-2007, 05:48 AM   #12
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I can second the French toast recipe.. I made it on a dare, YEARS ago when a good friend had made it.. She said it was very good and told me to make it one Sunday...

It sounds strange.. but it is good.. and it works because the "toasts" have a bit of that bacon taste, which always is good with Maple Syrup!! (SF of course)...

I have made them on weekends for years now.. the trick is to really let the "batter" sit.. and get very thick..

Try them.. you will be surprised..
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Old 02-06-2008, 09:22 AM   #13
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"French toast"

Just wanted to let you know i made the french toast this morning and it was really good. my boys who are 8 and 10 couldn't tell it wasn't made with bread. thanks to ever thought this recipe up. very creative!
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Old 02-08-2008, 12:45 PM   #14
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Quote:
Originally Posted by Mule_Freak View Post
AHHH your talking my TRUE LOVE, porkers, one of my fav recipes

BREAD PUDDING - Low Carb Dessert Recipes


amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bag plain pork rinds -- (3 oz) lightly
crushed
2 eggs
1/2 cup heavy cream
1/2 cup water
1/4 cup splenda or AS
1 tsp vanilla
1 tsp cinnamon

Mix cream, eggs, water, sweetener, vanilla and cinnamon. Butter 1 or 1 1/2
qt. Casserole dish. Put lightly crushed pork rinds in dish and pour liquid
over. Preheat oven to 350 and let casserole sit while it preheats so pork
rinds can absorb some liquid. Sprinkle with cinnamon. Bake 30-40 min til top
lightly browned. Tasts best warm. (Total=13.8 carbs. Serves 2-4 )
I am going to have to try this. I love my pork rinds...

Karin
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Old 03-29-2012, 08:57 AM   #15
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The CINNAMON SPICE PORK RIND CAKE recipe was invented by a guy studying to be a chef named Peter Newman. and yes it really called for 1/2 cup cinnamon. I made it and added a cream chesse frosting.

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Old 03-29-2012, 09:35 AM   #16
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I'm going to have to try that and the Bread Pudding. I can testify that the French Toast recipe is amazing, though we just call it pancakes, since that's what it looks like. Yum!
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Old 03-30-2012, 01:20 PM   #17
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Yummy's Girl

It was very nice seeing some of your recipes posted
long ago. How are you doing and keep coming back.
You have been missed.
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Old 03-30-2012, 05:35 PM   #18
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I'm subbing for the bread pudding. I've been here for years and never seen this.
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Old 03-31-2012, 07:05 AM   #19
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No, neither had I! Plan to make it today.
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Old 04-23-2012, 09:55 AM   #20
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I can't believe how yummy the french toast recipe is!!! I will be making it often.
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Old 04-23-2012, 10:01 AM   #21
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Thanks for starting this thread. Can't wait to get some pork rinds. Does anyone have a favorite brand?
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Old 04-23-2012, 10:15 AM   #22
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I use BAKEN-ETS
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Old 04-23-2012, 10:17 AM   #23
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Another recipe I think's called Puppy chow chow.
I'm trying to remember everybody, chemo dosen't always make it easy.

PUPPY CHOW CHOW

1 bag pork rinds whole
1 or 2 ozs. of s/f chocolate chips, bar,or melted lindt bar


Put pork rinds in a large bowl then melt chocolate chips in microwave for about 30 seconds. Pour melted chocolate over your pork rinds.

It's very yummy. The cinnamon one is great too.

If I'm wrong please chime in. I think this is it.


oh oh oh the french toast one is also great as waffles.
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Last edited by rosethorns; 04-23-2012 at 10:19 AM..
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Old 04-23-2012, 12:15 PM   #24
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I find pork rinds salty in general - are the baked goods salty?
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Old 04-23-2012, 05:46 PM   #25
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Layer pork rinds on paper plate sprinkle with chopped green onions, chopped cooked bacon, sliced black olives and shredded cheddar. Microwave to melt cheese. Dollop sour cream on top. Voila, nachos.
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Old 05-04-2012, 06:42 AM   #26
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Marking my place. Thanks for the recipes
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Old 05-05-2012, 12:16 PM   #27
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I plastered my disbelief "smirk" on, even as I was concocting and cooking these.. french toast... things. My smirk has turned into a pretty dang big o.m.g. smile! I really, really liked 'em!
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Old 09-19-2012, 10:07 AM   #28
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Great ideas!
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Old 09-20-2012, 03:45 AM   #29
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Old 09-20-2012, 09:25 AM   #30
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Gotta try these ideas, for the people who made the pancakes did you actually use the egg nog or just the vanilla?
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