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Old 01-29-2008, 04:26 PM   #151
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I just made them for the first time a few min ago. They are wonderful! Cleo I used your recipe expect for I use a small spoonful of Carbquick in with the crushed pork rinds. I took a small skillet and got it hot and keep turning them until they were nice and brown. Now I know what I am fixing to have with my LC pizza for Superbowl Sunday! Just keep the wonderful, easy recipes coming g/f!!

Thanks again and HUGS

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Old 01-29-2008, 04:38 PM   #152
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I don't have Mrs. Dash. Call me a purist. What would y'all use as a substitute? Salt, pepper, garlic powder, what else?
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Old 01-29-2008, 04:48 PM   #153
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Instead of Mrs Dash I used Cajun Seasoning in my pork rinds..so good!!
HUGS
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Old 01-29-2008, 05:20 PM   #154
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Has anyone tried to bake the chicke and or the cheese sticks instead of frying? I wonder if the pork rinds would stay on better???

I was getting the chicken tenders ready for tonights dinner and got the pork rinds chopped up in the food processor and got to wondering...
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Old 01-29-2008, 06:12 PM   #155
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Hunts makes a spaghetti sauce that is No Sugar Added that is 4 net carbs per 1/2 cup. It's about .89 here. Add a few spices and it's not bad.
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Old 01-30-2008, 08:55 AM   #156
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I was looking for that Hunts sauce 2 days ago when I was at the store and couldn;t find it. Do you happen to know the exact name of it?
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Old 01-30-2008, 09:04 AM   #157
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I was looking for that Hunts sauce 2 days ago when I was at the store and couldn;t find it. Do you happen to know the exact name of it?
Hunts No Sugar Added Italian Sauce-lg can. The only store that carries it by me is Woodmans.
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Old 01-30-2008, 09:07 AM   #158
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RAGU makes a no sugar added also but it has 10 carbs 2 of fiber so I guess 8 net carbs per 1/2 cup and it is really also.
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Old 01-30-2008, 09:29 AM   #159
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Has anyone tried to bake the chicken and or the cheese sticks instead of frying? I wonder if the pork rinds would stay on better???

I was getting the chicken tenders ready for tonights dinner and got the pork rinds chopped up in the food processor and got to wondering...
Never mind!!!!I had these fried last night and they were to die for. I don't think baking would give that kind of flavor!!!!

I made the Hubby's with Krusteze Bake and fry mix and mine were better than his. He wants pork rind coating next time.

I put a Tbs. of miniCarb bake mix with the pork rinds. I don't know if that needed to be done, but someone mentioned it and I tried it. I also put the pork rinds in a pie plate so I could really smash them on the chicken and cheese sticks. Seasoned them with Johnny's season salt (no sugar added).

I only had 2 mozzarella cheese sticks so I used them and also cut up some Queso Fresco cheese. The mozz. cheese totally melted (guess I didn't watch them close enough) but the Queso Fresco cheese held up very well and the coating stayed on.

The chicken fingers were crunchy, moist and delicious also.

I foud at least 2 DELICIOUS super bowl snacks!!!!

Thank you!!!!
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Old 01-30-2008, 09:31 AM   #160
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Thanks Lisa, they def don't have it at my Kroger then. I've never been to a Woodmans. Do you have any other suggestions? We can't afford to do our Whole Foods trip until after I get paid on the 5th and I'd like to have an alternative that is in our reg store.

Thanks Big Red, I do not subtract fiber so 10 carbs is kinda high for me
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Old 01-30-2008, 09:43 AM   #161
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Thanks Lisa, they def don't have it at my Kroger then. I've never been to a Woodmans. Do you have any other suggestions? We can't afford to do our Whole Foods trip until after I get paid on the 5th and I'd like to have an alternative that is in our reg store.

Thanks Big Red, I do not subtract fiber so 10 carbs is kinda high for me
I also like the Bella Vita sauces-lc and the rest of my family like them. I pay $3.69 a jar. The Raos is good but too expensive-$8.69 a jar. Do you have a Meier's? I haven't tried it but their store brand w/artichokes is really good according to Haystar.
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Old 01-30-2008, 09:49 AM   #162
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I don't think my grocery has the Bella Vita either cause you had told me about that before so I had looked Never heard of a Meier's either. Too bad cause that sauce with artichokes sounds delish.
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Old 01-30-2008, 01:10 PM   #163
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Try Safeway Kitty, that's where I bought mine.
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Old 01-30-2008, 01:30 PM   #164
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Hiya Diana , we don't have Safeways but we do have Tom Thumbs. There is one in my town but not nearly as close as the Kroger is. Maybe I can drag DH there to have a look sometime this week.
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Old 01-30-2008, 01:59 PM   #165
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I get it at WalMart
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Old 01-30-2008, 05:22 PM   #166
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I'm a believer! I made fried chicken drumsticks with the porkrinds and they were yummy! I added garlic powder, pepper, salt and paprika. I also ground the pork rinds up in a small food processor and they were crushed in a few seconds. I can't wait to try it with the cheese! Thanks Cleo!
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Old 01-30-2008, 05:40 PM   #167
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Great recipe Cleo!! I use 1/2 pork rinds and 1/2 powdered Parmesan cheese for my breading on everything.
One time frying fish I had a bunch of left over egg wash and breading mix, I mixed them together and dropped spoonfuls into the deep fryer.... instant l/c hush puppies Since then I always make extra egg wash and breading but add some chopped onions to make the hush puppies just right

Keep on giving us recipes Cleo

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Old 01-30-2008, 06:03 PM   #168
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Oh boy, I am gonna have to give those hush puppies a try Tom! Thanks
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Old 01-30-2008, 07:15 PM   #169
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You guys are so sweet. Sorry I haven't been posting. I'm a bit under the weather. I would have eaten it, but it tasted like beans.
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Old 01-31-2008, 07:36 PM   #170
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Just yesterday I coated pork chops in a small amount of Three Cheese Ranch dressing and then pressed them into crushed pork rinds..then fried them in a bit of oil..VERY GOOD!
Also, Linda Sue has a recipe for waffles made from pork rinds that she was very skeptical of and I was too, but I tried them and you really cannot tell that these waffles were made out of rinds. Its something about the crumbs tasting different than the whole pieces..

Now keeping in mind, I bought some when I was in the states and they seemed much stronger tasting than the ones I get here in Canada..and I really prefer the milder tasting one. These are great for breading, adding to meatloafs and coating just about anything..
I was shopping today and buying 8 bags and Im sure people in the store were wondering about me..but who cares!
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Old 02-01-2008, 07:49 AM   #171
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I'm trying the pork chops tonight mallory! Great idea!

I did the chicken breast "strips" last night. Hubby hates pork rinds and said none for him, thanks. He made me aware of his digust for pork rinds not only by verbally saying so, but by picking up the bag.. smelling it.. then make dry heaving noises. So I made him a ground beef medley. When the chicken was done, he said they looked good, so he tried one.

He ate half my chicken and I ate half his ground beef. A HUGE hit! And he said what we've all said... it doesn't taste like pork rinds at all!

(I also added some parmesan cheese from a can and a little black pepper to the rinds.)
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Old 02-01-2008, 07:53 AM   #172
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I don't have Mrs. Dash. Call me a purist. What would y'all use as a substitute? Salt, pepper, garlic powder, what else?
I'm making these for the superbowl and I do not have Mrs. Dash seasoning either. Did you try this PalmTreeGal? Anyone else have an answer? Maybe Miss Cleo?
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Old 02-01-2008, 07:54 AM   #173
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OMG I forgot to put in Mrs Dash. LOL!!! It was still awsome!
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Old 02-01-2008, 08:37 AM   #174
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I'm making these for the superbowl and I do not have Mrs. Dash seasoning either. Did you try this PalmTreeGal? Anyone else have an answer? Maybe Miss Cleo?

Use whatever your favorite spices are-garlic, onion powder, chili powder, italian seasoning etc. Use your imagination!
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Old 02-04-2008, 08:08 AM   #175
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I cut some chicken breast in 3 strips each dipped in egg wash and then pressed them into a mix of about 2/3 pork rinds and 1/3 parmesan cheese with a sprinkle of the Mrs. Dash garlic and herb The whole family liked them my dd 11 told me to make more next time I have made the same thing in the past with all parmesan and everyone liked the pork rind/parmesan better.
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Old 02-04-2008, 05:01 PM   #176
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OK, You sure are convincing!!

Are you sure these don't taste like pork rinds!
Do you promise??
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Old 02-05-2008, 12:02 AM   #177
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I love 'em , too! I just had a snack; pork rinds and lox and cream cheese dip spread. YUM!
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Old 02-05-2008, 06:59 AM   #178
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Sorry for being a bum on this thread!

We had the chicken again for the Super Bowl. *Homer Simpson guttural drooling*

I've never tried baking these, and I'm not sure how they would do, but you could give it a go with part of the batch and see what happens? I almost think you'd want to also throw some parmesan in the bag?

If you don't have Mrs Dash, things you could add are basil, parsley, salt, pepper, a little garlic or onion salt/powder. It's really exciting the number of options out there. I'd go with the above, though, in lieu of Mrs Dash.

Hi, Tom! Long time no see!!!
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Old 02-07-2008, 03:40 PM   #179
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Quote:
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Sorry for being a bum on this thread!

We had the chicken again for the Super Bowl. *Homer Simpson guttural drooling*

I've never tried baking these, and I'm not sure how they would do, but you could give it a go with part of the batch and see what happens? I almost think you'd want to also throw some parmesan in the bag?

If you don't have Mrs Dash, things you could add are basil, parsley, salt, pepper, a little garlic or onion salt/powder. It's really exciting the number of options out there. I'd go with the above, though, in lieu of Mrs Dash.

Hi, Tom! Long time no see!!!
Hey Cleo!

I baked some the other night, and they came out fab! I wanted to make my parmesan ranch chicken, and it hasn't been the same without the italian breadcrumbs. The rinds worked PERFECTLY! (Cue the choir of angels and golden light over that bag of nastiness!)

I pulverized them in a bag, and then added some italian spices and parmesan. Marinated boneless skinless chicken in ranch dressing, and then dragged through the "crumb" mixture, and baked it in the oven. (450 degrees for the first 15 min, and then lower to 350 for the next 15.) The coating was crispy and flavorful, and the chicken was juicy.

The family inhaled it like Wimpy on a free hamburger!

Thanks for the inspiration!
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Old 02-07-2008, 04:03 PM   #180
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Debralynn, that sounds truly Fabulous!!! Thanks so much for posting your idea!
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