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Old 03-13-2013, 06:15 PM   #1231
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Wow that looks fantastic! Might be my dinner tomorrow!
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Old 03-14-2013, 06:48 AM   #1232
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Hi Ginaaaa, could you post your big mac sauce recipe please? or can anyone help with this? really want to attempt to make this. looks so good x
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Old 03-14-2013, 07:50 AM   #1233
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Hi Ginaaaa, could you post your big mac sauce recipe please? or can anyone help with this? really want to attempt to make this. looks so good x
The recipe is on Linda Sue's site. Here is a link:

BIG MAC IN A BOWL - Linda's Low Carb Menus & Recipes

Just click on the thousand island sauce and you will pull up THAT recipe!

Last edited by dawnyama; 03-14-2013 at 07:51 AM..
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Old 03-14-2013, 11:10 AM   #1234
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This is the one I use from Top Secret Recipes. My changes are in parenthesis. It tastes like the real thing.

Special Sauce

Ingredients

1/2 cup mayonnaise
2 tablespoons French dressing (Walden Farms)
4 teaspoons sweet pickle relish (Mt. Olive no sugar added Sweet Relish)
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar (Splenda)
1/8 teaspoon salt

1. Combine all of the ingredients in a small bowl. Stir well.

2. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills.

Makes about 3/4 cup.
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Old 03-14-2013, 02:23 PM   #1235
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Thank you both for the recipes, i am definitely going to try make this. Thinking tomo nights dinner is sorted x
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Old 03-15-2013, 10:05 AM   #1236
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looks great! i havent had one of them for a while
and now 2 nights in a row i have had BMS
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Old 03-15-2013, 03:16 PM   #1237
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I just had this tonight. Absolutely amazing. Going to make this more often for sure x
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Old 03-16-2013, 09:37 AM   #1238
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Chocolate & Peaut Butter Swirl Brownie

I had a left over protein brownie from the other day and thought, what the heck I'll have it for breakfast!

I finally found the right mix of protein powders to keep my micro muffins moist but give them lift. I use 5g Pea Protein Isolate and 5g Whey Protein Concentrate (both unflavoured). I'm sure you could increase it to whatever amount you like, keeping the 50/50 ratio.

I was very happy with the way these brownies turned out. I made 2 batches of batter, 1 chocolate and 1 peanut butter (using peanut flour) and split them between 2 pyrex mixing bowls and swirled the batter to mix it up. Nuked for 3+ minutes each.

I put a little peanut flour peanut butter on them for good measure.


Recipe:

53 g Simply Egg Whites = equivalent of 1 large egg
1 tbsp Granulated Splenda or any sweetener/blend you'd like
3+ tbsp Water - enough to make a smooth batter
Half a dropper liquid vanilla stevia - you can omit
1 tsp Magic Baking Powder
5 g Pea Protein Isolate
5g Whey Protein Concentrate
3 tbsp Oat Fiber 500
1/4 tsp Konjac Glucomannan Powder
1/2 tsp Pure Madagascar Bourban Vanilla Extract
1/2 tsp Watkins Chocolate Extract or Capella Drops - can be omitted but I like to add this to give it a deep chocolate flavour
1/8 tsp Salt
10g Hershey's Special Dark Cocoa = 2 tbsp

Microwave for 3+ minutes
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Old 03-16-2013, 11:23 AM   #1239
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^ Beautiful!!
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Old 03-16-2013, 11:44 AM   #1240
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Yaz, is the peanut flour used instead of the protein powders?
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Old 03-16-2013, 12:37 PM   #1241
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Yaz, is the peanut flour used instead of the protein powders?
Oops, sorry should have clarified.

I made 1 batch of batter with 10 g of cocoa powder and another batch of batter with 15g of Peanut Flour, you could use PB2 if you wanted.

I used Protein powder in BOTH batter's.
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Old 03-17-2013, 07:14 AM   #1242
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I hadn't had pizza in what seemed like forever so someone on another thread suggested using an oopsie as the base worked well. I made a double oopsie and this was the result. It was a knife and fork affair but very tasty and satified my itch!!
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Old 03-17-2013, 08:31 AM   #1243
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Mmmm. That looks good, Cathy. I haven't tried oopsies that way before!
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Old 03-19-2013, 05:27 PM   #1244
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Buttoni's Dumpling - Pasta :)

Made Buttoni's dumplings into pasta again. Man I'm in love with these.

I think based on how easy it is to work with the "dough" that it's possible to make lasagna sheets out of it.

I have cut back the BP to 1/2 tsp and added 1/2 tbsp of Lupin Flour to Buttoni's recipe. I also added some dried parsley and italian seasoning.

I simmered the noodles for 10 minutes and then tossed them in a pan that I'd fried onions, garlic, mushrooms and chicken in with ghee. Sauteed everything together for a few minutes and seasoned with some more garlic powder and cayenne.
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Old 03-19-2013, 05:58 PM   #1245
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That looks so good!!! Do you hand roll and cut it?

Great job and pics!!
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Old 03-19-2013, 06:20 PM   #1246
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I roll it out on a silpat sheet. I cover it with saran wrap and use a rolling pin. Then I slice it with a pizza cutter. It doesn't stick at all and is really easy to peel off the silpat.

I think the lupin flour gives it a little more "body" and makes it a bit easier to handle. I think it would be very easy to make large sheets for lasagna. May have to try that on the weekend.

I do let the dough rest for about 10 minutes or so before rolling and again after cutting. I hang it over a wooden spoon to "dry" a bit.
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Old 03-19-2013, 06:47 PM   #1247
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Thanks for the directions! I'm out of Glucomannan right now but will be trying this after I get more.

I like using Saran Wrap to roll out doughs too, and using a pizza cutter is a great idea too!!
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Old 03-20-2013, 01:37 PM   #1248
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OMG Yaz, those look amazing. And thanks for letting us see what lupin flour added did for this dough. I'm trying that next!
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Old 04-11-2013, 02:42 PM   #1249
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I made Maria's rolls and we had cheeseburgers last night. They held together great and taste like real rolls. I also made some onion strings by coating some onions in the BTF mix and deep fried them.
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Old 04-14-2013, 06:29 PM   #1250
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Cheesesteak aka loaded steak and cheese aka steak bomb with peppers, onions and mushrooms. It's been a while since I've had a real one on a sub roll but this fit the bill very nicely, and it went great with green bean fries. Neither are pretty to look at but made up for it in taste lol




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Old 04-14-2013, 06:57 PM   #1251
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Yummers...I'm sorry I am sort of new and I am not familiar with a lot of references made. But what are Maria's Rolls? They look so good!
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Old 04-14-2013, 07:28 PM   #1252
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Yummers...I'm sorry I am sort of new and I am not familiar with a lot of references made. But what are Maria's Rolls? They look so good!

Sorry about that, I should have posted the recipe link.

Here it is http://www.lowcarbfriends.com/bbs/lo...sub-rolls.html
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Old 04-14-2013, 07:57 PM   #1253
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Looks fabulous Ginaaaa! On my hit list now!
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Old 04-15-2013, 07:29 PM   #1254
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I was craving nachos so I melted some cheddar cheese on a plate until it was crisp, cut it up and topped with salsa and sour cream. Yummy




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Old 04-18-2013, 10:25 AM   #1255
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Originally Posted by Yaz View Post
Made Buttoni's dumplings into pasta again. Man I'm in love with these.

I think based on how easy it is to work with the "dough" that it's possible to make lasagna sheets out of it.

I have cut back the BP to 1/2 tsp and added 1/2 tbsp of Lupin Flour to Buttoni's recipe. I also added some dried parsley and italian seasoning.

I simmered the noodles for 10 minutes and then tossed them in a pan that I'd fried onions, garlic, mushrooms and chicken in with ghee. Sauteed everything together for a few minutes and seasoned with some more garlic powder and cayenne.
Yaz, those pics are beautiful, thanks for sharing your recipe in the other thread.
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Old 04-18-2013, 10:26 AM   #1256
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Originally Posted by Ginaaaaaa View Post
I made Maria's rolls and we had cheeseburgers last night. They held together great and taste like real rolls. I also made some onion strings by coating some onions in the BTF mix and deep fried them.

are Marias rolls in one of the cookbooks or is the recipe posted somewhere here?

oops, I should have read the rest of the thread before asking my question, sorry!

Last edited by Deb34; 04-18-2013 at 10:28 AM..
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Old 04-20-2013, 04:58 AM   #1257
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I made mine in a square pan. My oven's a little hot, so it was only in there for about half an hour or so. Trying to upload a pic. Not sure it worked.007.jpg

Yay! I did it!
This was okay. I probably won't make it again with all the other low-carb goodies out there to try and that I like already. But it was pretty simple and if you're a coconut or custard fan, you'd enjoy it.

Last edited by flossie73; 04-20-2013 at 05:00 AM..
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Old 04-20-2013, 05:02 AM   #1258
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Now if only I would've posted it in the right thread. I meant for it to go in the blender coconut pie one.
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Old 04-22-2013, 06:31 PM   #1259
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Now if only I would've posted it in the right thread. I meant for it to go in the blender coconut pie one.
It's still very pretty Flossie.
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Old 04-22-2013, 07:08 PM   #1260
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It does look yummy Flossie!! I've been eyeing that coconut blender pie too!!
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