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Old 03-04-2010, 09:56 AM   #61
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Just made Stuffed Mexican Pie. I added half a jalepeno. I will probably use a whole egg next time also. Carb loving son ate seconds of it.
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Old 03-04-2010, 02:05 PM   #62
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I just had to come in and mention how much I love Linda Sue. I want to live with her and have her cook for me forever and ever.

Edit: Just read the second page and I love Charski too and want her too cook for me forever and ever...

Last edited by MsWoods; 03-04-2010 at 02:07 PM..
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Old 03-04-2010, 02:13 PM   #63
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Dottie, your Cuban Pork... are the only ingredients in the rub the cumin, salt, and pepper?
Yes it's very simple
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Old 03-04-2010, 03:09 PM   #64
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Thanks for this marvelous thread!

LC STEAMED NAPA ROLLS
1 head Napa cabbage, about 1 pound
1 pound ground pork
4 green onions, minced
2 cloves garlic, minced
1 tablespoon freshly grated ginger
4 ounces fresh bean sprouts, coarsely chopped
1 egg
2 tablespoons sesame oil
2 tablespoons soy sauce
1 teaspoon chicken bouillon granules

Bring a large skillet of salted water to a boil. Meanwhile, remove 8 of the outer cabbage leaves that have no tears in them. Trim the tough stems. Shred the remaining cabbage to make about 2 cups. Drop the whole leaves into the boiling water and cook 2 minutes; drain then drop into a bowl of ice water to stop the cooking. Pat the leaves dry and set aside. Keep the hot water in the pot.

In a large bowl, combine the shredded cabbage with the remaining ingredients, except the bouillon, until well blended. Spread the cabbage leaves on the counter. Divide the meat mixture between the leaves placing the meat at the leafy end. Roll up the leaves, starting at the leafy end, rolling toward the stem end, tucking in the sides as you go.

Remove all but 1 inch of the hot water from the skillet; add the bouillon granules and bring the water back to a boil. Place the cabbage rolls in a single layer in the skillet, seam side down. Cover and let steam until the pork has cooked through, about 10 minutes.

Makes 4 servings
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Old 03-04-2010, 03:55 PM   #65
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Sooz, your Filete De Culichi looks wonderful. I'm definitely going to try it sometime.
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Old 03-05-2010, 07:23 AM   #66
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I made LindaSue's Mexican rice, adding cumin. Served it with the relleno-style flank steak from another thread and both were just excellent. Thanks for the recipes!
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Old 03-05-2010, 08:45 AM   #67
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relleno-style flank steak? Mmmm, which other thread? Can you post it here?
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Old 03-05-2010, 09:11 AM   #68
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relleno-style flank steak? Mmmm, which other thread? Can you post it here?
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I'm guessing this one?

http://www.lowcarbfriends.com/bbs/lo...-rellenos.html
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Old 03-05-2010, 09:38 AM   #69
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That's right! I used roasted red peppers instead of Ortega's since I had a jar opened in the fridge already. Jack & cream cheese inside the peppers, then rolled and tied per instructions. I browned the outside on the stove then put it in the crockpot. I topped it with LaVictoria green salsa and a spoonful of jalapenos (also from a jar in the fridge -- things are getting out of hand in there), then finished in crockpot for about 4 or 5 hours on low. It was GREAT. I also reduced the broth/drippings from the crockpot and added sour cream per other comments in that thread. My husband is begging for a repeat of this meal soon.
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Old 03-05-2010, 09:46 AM   #70
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Wow, good idea with the roasted red peppers! Yum!

I'm glad you liked it, and my DH is also asking for it again.
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Old 03-05-2010, 11:15 AM   #71
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More, more, more, Please. I will add some more recipes this afternoon. Julie
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Old 03-05-2010, 01:01 PM   #72
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OH.MY.GAWD.DOTTIE......you ROCK....I am in International LC Food Heaven!!!!!!!
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Old 03-05-2010, 01:03 PM   #73
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This was pretty good but not over the top.....still worth trying. I did not make the spinach side dish though.


Five-Spice Salmon
(Phase I)

1-1/2 teaspoons finely grated lime peel
3 tablespoons fresh lime juice
2 teaspoons extra-virgin olive oil
4 teaspoons finely chopped fresh ginger
1 teaspoon Chinese five-spice powder
1/2 teaspoon sugar substitute
1 pound salmon steaks, cut into 4 equal pieces
8 cups fresh baby-spinach leaves
2 cloves garlic, pressed

In a 2-quart dish, combine the lime peel, lime juice, 1 teaspoon of the oil, ginger, five-spice powder, and sugar substitute. Add the salmon and turn to coat. Cover and refrigerate for 30 minutes.

In a 3-quart microwavable dish, combine spinach, garlic, and remaining 1 teaspoon oil, tossing gently. Cover with plastic wrap and microwave for 2 minutes, or until the spinach has wilted. Drain and keep warm.

Lightly oil a grill rack. Preheat the grill to medium-high.

Remove the salmon from the marinade and place on the grill rack. Brush the salmon with additional marinade. Close the grill cover and cook for 4 minutes. Open the grill cover, turn the salmon, and brush with marinade. Close the cover and cook for 4 minutes longer, or until the salmon flakes easily. Discard any remaining marinade.

To serve, evenly divide the spinach among 4 serving plates and center the salmon on the spinach beds.

Per serving: 251 calories, 15g fat (3g sat), 5g carbohydrate, 24g protein, 2g dietary fiber

Source: South Beach Diet Cookbook
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Old 03-05-2010, 01:08 PM   #74
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This is Dottie's recipe that we LOVE, LOVE, LOVE!!!! Mexican Stir-Fry

Spicy Chile Chicken over Tomatoes and Cabbage


Recipe By : Dottie
Serving Size : 4

Prep the chicken


1 pound boneless skinless chicken breast -- cut into 1" cubes
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt

The Sauce

1 cup canned tomatoes with green chiles -- *use canned diced tomatoes if you don't like the heat; drain
1 tablespoon lime juice
1 tablespoon minced cilantro
1/4 cup finely chopped onion
1 tablespoon minced jalapeno pepper -- *for extra heat. Omit if desired.
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon minced garlic

The Base

3 cups shredded cabbage
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper

Toss chicken with chili powder, cumin and salt. Refrigerate, covered tightly, until ready to use- up to 2 days.

Mix the sauce ingredients and cover, set aside or refrigerate up to 2 days(covered tightly).

When ready to cook: Heat 1T olive oil in a non-stick skillet and cook chicken, browning well, until cooked through. Set aside. In the same pan, add the other 1T olive oil and saute the cabbage for 2 minutes or until it starts to wilt. Add the tomato sauce mixture and bring to a simmer until heated through.

Pile the cabbage and sauce on 4 plates and top with equal amounts of the chicken pieces.
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Old 03-05-2010, 01:11 PM   #75
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This is Linda Sues.....and lets just say this is EXCELLENT the next day for breakfast


Linda Sue's Enchilada Bake

Crust:
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Seasoning for Tacos
8 ounces cheddar cheese, shredded

Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese; mix well. Grease a 9 x 13" baking dish; spread the cheese mixture evenly over the bottom. Bake at 350, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

Topping:
1 pound ground beef
3 teaspoons Seasoning for Tacos
8 1/2 ounce jar enchilada sauce
4 ounce can chopped green chiles
8 ounces cheddar cheese, shredded

Brown the hamburger; drain fat. Stir in the seasoning, enchilada sauce and chiles. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice (add additional carbs).

Makes 8-12 servings
Can be frozen

Optional Toppings:

* Shredded lettuce
* Sour cream
* Salsa
* Ripe olives
* Pickled jalapeno slices
* Guacamole

Per 1/8 Recipe: 411 Calories; 31g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/12 Recipe: 274 Calories; 21g Fat; 18g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
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Old 03-05-2010, 01:16 PM   #76
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Cilantro Cream Sauce
Submitted By: AMYKINS

1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice

Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

Source: Allrecipes.com

Makes 4 servings, each with: 230 calories, 20.5g fat, 5g protein, 7.1g carbs, trace fiber
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Old 03-06-2010, 03:18 AM   #77
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Hey, is this Crack Slaw? It seems similar to the other recipes I've seen, but I haven't tried it yet because all the recipes have ingredients I didn't have... I have all these though! I'm def going to try this!
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Old 03-06-2010, 08:17 AM   #78
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Hey, is this Crack Slaw? It seems similar to the other recipes I've seen, but I haven't tried it yet because all the recipes have ingredients I didn't have... I have all these though! I'm def going to try this!
I hadn't realized it until you mentioned it but it is similar to Crack Slaw.
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Old 03-12-2010, 08:34 AM   #79
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Time to bring this back to the top......In case someone has more to add
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Old 03-12-2010, 08:41 AM   #80
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Char's Indian-style Lamb Shanks in the Pressure Cooker

SERVES 4

· 4 good meaty lamb shanks
· salt, to taste
· pepper, to taste
· 1 tablespoon mojo de ajo, oil part (or just use light olive or other oil, add garlic later)
· 1 cup chicken stock (or other broth)
· 1 cup merlot (or other dry red wine)
· 1 16 oz. Container mirepoix from Trader Joe’s (diced celery, carrots, and onions)
· about 4 oz. Sliced crimini or other mushrooms
· 1 can tomato paste
· 1 tablespoon mojo de ajo, garlic part (or use about 6 cloves fresh garlic, minced)
· 1 tablespoon chopped fresh rosemary
· 1 teaspoon (or to taste) garam masala
· ˝ teaspoon cinnamon
· Pinch red pepper flakes (to taste)

1. Trim excess fat and silverskin from the lamb shanks and season with salt and pepper.
2. Heat the oil in the pressure cooker. Add the shanks, two at a time, and brown on all sides. (You can do this in a separate frying pan if you prefer.)
3. Remove shanks from pan as they are browned and set aside.
4. Add the mirepoix to the fat in the pan and stir til starting to caramelize.
5. Add the mushrooms and stir til starting to brown.
6. Add the stock, wine, 1 tablespoon of the tomato paste, mojo de ajo garlic, and rosemary, stirring so the tomato paste dissolves.
7. Add the shanks back into the pot.
8. Close the PC and bring up to full pressure (15 pounds).
9. Reduce heat to stabilize pressure and cook for 30 minutes.
10. Remove PC from heat and let pressure release naturally.
11. Remove the lamb shanks to a baking dish.
12. Use an immersion blender and blend ingredients in pan til smooth.
13. Stir in the remaining tomato sauce, garam masala, pepper flakes and cinnamon.
14. Taste and adjust seasonings as needed – then pour over lamb shanks.
15. Refrigerate until chilled. (this helps "set" the flavors - trust me they are better reheated!)
16. When ready to serve, reheat in 325* oven til hot through. I turned the shanks over at about 30 minutes and then let them go 10 minutes more.

I served these with Trader Joe's quinoa/sweet potato/zucchini stuff and their paneer tikka masala, minus the rice - both are in the freezer section at TJ's.

Tonight we're having the leftovers, I'll just have plain quinoa and some sauteed asparagus as sides.

Even DH, who generally isn't a big fan of lamb unless it's at the local Greek restaurant, really enjoyed these.
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Old 03-12-2010, 08:43 AM   #81
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NICE ~ ya know I have had lamb 2 times and hated it both times. Can I use another meat for this, maybe pork or chicken?
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Old 03-12-2010, 08:45 AM   #82
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I don't know why not - I think maybe chicken thighs would work nicely, and I'm sure the sauce would go well with pork, maybe a small fresh ham? (not cured)
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Old 03-12-2010, 09:28 AM   #83
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Chicken Cordon Bleu

6 boneless, skinless chicken breasts
6 slices swiss cheese
6 slices ham
6 tbs butter
1/2 cup dry white wine
1 tsp. chicken buillon granules
1 cup heavy cream
Thickener as needed

Pound chicken breasts, place a slice of ham, and a slice of cheese on chicken breast. Fold the edges over the filling and secure with toothpicks.

Heat the butter in a large skillet over medieum high and cook the chicken until browned on all sides.. Add the wine and buillion, reduce heat to low and simmer for 30 minutes or until chicken is no longer pink and juices run clear.

Remove the toothpicks and transfer to warm platter. Blend the thickener with the cream in a small bowl and whisk slowly into skillet. Cook, stiring until thickened and pour over chicken.
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Old 03-15-2010, 01:38 PM   #84
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bump and subscribe...
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Old 03-15-2010, 08:01 PM   #85
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[img]

SANDRA'S CHICKEN WITH PEANUT CURRY SAUCE (THAI)
Hey there Linda Sue...You seem to know your stuff!! I was wondering if you could help me...I live in Thailand, and I was wondering if the thai food options you posted are specifically made for the LC option...do you think by any chance the real things are similar carb wise?...I have recently moved here for work, and I find it difficult to know what to eat, and with the language barrier, its just a nightmare!

To make things worse, I have an apartment with no kitchen facilities (the thai way I am told)...im thinking im at a no win situation here...I will be buying a mini hot plate and grill as soon as I have approval from my landlord, but he seems to be uncontactable at the moment...

Im just sick of eating chicken and tuna salas!!

Any help from anyone is appricated!!
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Old 03-16-2010, 11:13 AM   #86
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SANDRA'S CHICKEN WITH PEANUT CURRY SAUCE (THAI)
I am adding this to my favorite recipe posting site to try. LindaSue, your pictures make the dishes SO attractive and irresistable! Wish I could take pics like that!
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Old 03-16-2010, 02:37 PM   #87
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I am adding this to my favorite recipe posting site to try. LindaSue, your pictures make the dishes SO attractive and irresistable! Wish I could take pics like that!
Thanks, Sooz. I'm certainly not a photographer and I really don't know a thing about it. I just get lucky, I guess. I take a bunch of shots and hope that I get at least one good one. One trick that I did figure out through trial and error is that I can get better food pics when I don't use a flash. I place the food under the range hood light above my stove. How's that for professional, LOL?
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Old 03-16-2010, 02:44 PM   #88
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Hey there Linda Sue...You seem to know your stuff!! I was wondering if you could help me...I live in Thailand, and I was wondering if the thai food options you posted are specifically made for the LC option...do you think by any chance the real things are similar carb wise?...I have recently moved here for work, and I find it difficult to know what to eat, and with the language barrier, its just a nightmare!
I'm not really sure what you're asking. Except for any recipes on my site that are from Chutatip, I can't vouch for their authenticity. Chutatip used to post on this forum and she lives in Thailand. She sent me several of her recipes that were already low carb without much tweaking. In most cases I simply switched out Splenda for any sugar that was called for. The rest of the ingredients were already suitable for low carb. You might have to be careful with the curry pastes over there. The brand that I use (Thai Kitchen) doesn't have any added sugar but I think that a lot of brands do have sugar in them. Also be careful with fish sauce. It's not easy to find a brand that's not full of sugar.
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Old 03-16-2010, 06:43 PM   #89
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Made this tonight and it is DELICIOUS!

http://www.lowcarbfriends.com/bbs/lo...ggestions.html

VERY VERY close to the butter chicken we ate at the Ambrosia Indian Bistro here locally.
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Old 03-16-2010, 06:48 PM   #90
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.... I place the food under the range hood light above my stove. How's that for professional, LOL?
Professional or not, it's worth a try! I belong to a recipe site and have tried to take pics of recipes I have reviewed, but they are HORRIBLE! Of course it would help if I had beautiful dishes!

Charski: your http://www.lowcarbfriends.com/bbs/lo...ggestions.html is on my menu for next week too.
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