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Old 02-02-2012, 11:12 AM   #331
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Okay, I know I always ask for too much!

What would be cool is if somebody could put all of the comments on a compiled spreadsheet, so we can just print it out at will and see what has been said about which recipe ... without scrolling through all of the pages here.

And now, I'll go back to work and shaddup.

HUGz! Jules
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Old 02-02-2012, 12:11 PM   #332
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Haha - can we nominate you, Jules.
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Old 02-02-2012, 12:21 PM   #333
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Haha - can we nominate you, Jules.
Somehow I knew that was coming!!

If I had the time, I would do it in a heartbeat!!!

HUGz! Jules
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Old 02-02-2012, 02:57 PM   #334
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Hehe
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Old 02-02-2012, 05:50 PM   #335
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Yay! My hubby gave in and I ordered the book! I'll get it next week! I cant wait!
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Old 02-02-2012, 06:14 PM   #336
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Yay sweepy!!!!

Sure wish we had a Like button! Gotten spoiled to that on Facebook!

Like!!!
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Old 02-02-2012, 06:31 PM   #337
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Yay! My hubby gave in and I ordered the book! I'll get it next week! I cant wait!
Let us know when you get it and then what you think of it and then what you are going to make!!!!! and and and
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Old 02-02-2012, 08:05 PM   #338
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LOL

I know. Whenever I see a post on these forums my first thought is "Like!" then I realize theres nowhere to do it. lol

I really cant wait! And even better is it was free shipping and handling! I could just cry! lol
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Old 02-03-2012, 07:22 AM   #339
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Sweepy, I am so happy for you!! You have a nice hubby.

Yes, a LIKE button on LCF's! That would be cool. I can relate. I've just joined Facebook myself and I've "liked" quite a few things in my short time on there.
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Old 02-03-2012, 08:04 AM   #340
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Dear Jules,

I posted the Cinnamon Raisin Bread recipe made in the microwave oven. Hope you see this. You asked me to put the link in this thread (you are subscribed to it - how does one do that!? ), so here it is:

http://www.lowcarbfriends.com/bbs/lo...lots-pics.html


Jen
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Old 02-03-2012, 10:14 AM   #341
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Dear Jules,

I posted the Cinnamon Raisin Bread recipe made in the microwave oven. Hope you see this. You asked me to put the link in this thread (you are subscribed to it - how does one do that!? ), so here it is:

http://www.lowcarbfriends.com/bbs/lo...lots-pics.html


Jen
Thank you Jen!

As for subscribing ... when you start or reply to a thread ... scroll down and you will see the option to subscribe, and get instant emails whenever someone replies. I am so busy right now, and that's the only way I can follow threads and make sure I don't miss a post.

HUGz! Jules
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Old 02-03-2012, 01:49 PM   #342
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Thanks, I never knew that and I've been here for years and years on LCF's. I never was a very observant sort.
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Old 02-03-2012, 02:07 PM   #343
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Jenifer, (usually, but it may not be a default) when you reply to a thread, it automatically subscribes you to it. (You may have to have click in your settings for that. ??)
But came in to let you know that you can check to see what you are subscribed to by clicking on the Quick Links in the tool bar, then clicking on subscribed threads.

I'm not very observant either. I found this out from someone else on here some time back.

Click on the thumbnail below to see it larger:
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File Type: jpg LCF subscribed threads capture.JPG (25.6 KB, 20 views)

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Old 02-03-2012, 02:42 PM   #344
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Oh wow, thank you, Billie!
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Old 02-03-2012, 05:35 PM   #345
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My book came within 2 days!!! I got it today and it wasnt suppose to come until at least Weds!!!!!

Excited, Excited! I've looked thru it and sooo many great sounding recipes! I cant wait to try my first one! I'll let you know what it is and how it turns out!
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Old 02-03-2012, 08:28 PM   #346
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WOW - that's great, Sweepy. Thanks for letting us know. Excited that you will join this thread.
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Old 02-04-2012, 05:28 AM   #347
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My book came within 2 days!!! I got it today and it wasnt suppose to come until at least Weds!!!!!

Excited, Excited! I've looked thru it and sooo many great sounding recipes! I cant wait to try my first one! I'll let you know what it is and how it turns out!
YEAH!!!!
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Old 02-05-2012, 05:43 AM   #348
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I felt like jumping for joy too, Tilly! Haha!
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Old 02-06-2012, 07:19 AM   #349
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I'm addicted to this book!! I keep it right beside by "TV watching" chair and find myself glancing through it every night - gives me so many ideas of things to make, which may not be a good thing since I'm really trying to take off a few pounds that have crept(?) back on and all I've been doing lately is baking - gotta stop that!
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Old 02-06-2012, 08:44 AM   #350
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I made the maple nut blondies (Page 266) again last night for our Superbowl dessert. This time I added 20 drops of liquid splenda and 1/8 tsp white stevia powder, 1/3 cup chopped up dark chocolate bar and 1/4 chopped walnuts. This time I only added 1/4 tsp glucomannan because I couldn't remember what I used before. They were delicious, just right on the sweetness.

I could tell a little difference in the texture, these were a tad bit crumblier than the first batch so next time I will go back to the 1/2 tsp gluc.
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Old 02-06-2012, 10:17 AM   #351
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I'm addicted to this book!! I keep it right beside by "TV watching" chair and find myself glancing through it every night - gives me so many ideas of things to make, which may not be a good thing since I'm really trying to take off a few pounds that have crept(?) back on and all I've been doing lately is baking - gotta stop that!
Me too, Tweaker Geek!!

Pat
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Old 02-07-2012, 05:58 PM   #352
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I made the Chicken Mushroom Casserole on pg 39. It was very tasty & so easy with a store bought roasted Chicken!! Nice enough to serve to guest at an elegant dinner party.

Pat
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Old 02-08-2012, 03:09 AM   #353
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I made the Chicken Mushroom Casserole on pg 39. It was very tasty & so easy with a store bought roasted Chicken!! Nice enough to serve to guest at an elegant dinner party.

Pat
I will have to add this one to my to-bake list!
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Old 02-09-2012, 10:29 AM   #354
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I'm going to make theose lemon bars today if it kills me. Julie
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Old 02-09-2012, 12:28 PM   #355
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I cooked up a half batch of Barbo's "Potato" Latkes made with grated chayote squash (mirliton) this week and they were delicious, Barb! Reminded me of the potato cakes I've made for many years! Guess I should say I used the Carbquick mentioned here on one of your forum posts, rather than the gluten-free mix stated in the book. I would have never dreamed fried chayote could taste like fried potato. But I would have never dreamed they would taste like apples, either, Linda Sue. Simply amazing!

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Old 02-09-2012, 02:16 PM   #356
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I made the lemon bars. They are in the fridge. I'll post back tomorrow. Julie And, I want to make those latkes. JUlie
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Old 02-10-2012, 07:36 AM   #357
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I made Kent's Low-Carb Scalloped "Potatoes" p. 307 last night. Flavor was SUPER! I really liked the cream cheese in this recipe. I did add 3 chopped green onions to mine though. I also waited to add the topping cheese 30 minutes into cooking to prevent overbrowning the cheese on top. I can't bake cheddar toppings more than 30 minutes without browning it too much in my oven.

Only thing that bothered me and hubs a bit was the jicama, though sliced wafer thin on a mandoline, was still too crunchy for us after 60 minutes of cooking. I'm either gonna have to try freezing the jicama first some here at LCF have said breaks that crunch down, or use rutabaga next time for a softer texture.
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Old 02-10-2012, 08:24 AM   #358
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Peggy, I think rutabaga should work. I once had mashed rutabaga at a friend's house - it had a tiny bit of carrot cooked into it as well. Wow, that was good! I just can't imagine peeling those things though. I also love Barbo's latkes (and she knows about latkes!), plus the Scalloped potatoes made with chayote is so tasty - even tastier!

Peggy, Barbo's Spicy apples, page 73 are truly amazing - also made with chayotes. She grows them, so it is not a problem that they are expensive in the States. Very cheap here; 25 cents each sometimes. I'm sure one could try that recipe with zucchini perhaps. Barbo is a wonderful cook and a sweet, loyal friend.

Great, Pam. Glad you figured out the correct sweetness level for you.

Thank you, Pat. You are right (glad you liked it!) - it is so tasty - you can serve it to your guests. Love that it is so quick and easy; right up my alley.
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Old 02-10-2012, 09:08 AM   #359
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Quote:
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I made Kent's Low-Carb Scalloped "Potatoes" p. 307 last night. Flavor was SUPER! I really liked the cream cheese in this recipe. I did add 3 chopped green onions to mine though. I also waited to add the topping cheese 30 minutes into cooking to prevent overbrowning the cheese on top. I can't bake cheddar toppings more than 30 minutes without browning it too much in my oven.

Only thing that bothered me and hubs a bit was the jicama, though sliced wafer thin on a mandoline, was still too crunchy for us after 60 minutes of cooking. I'm either gonna have to try freezing the jicama first some here at LCF have said breaks that crunch down, or use rutabaga next time for a softer texture.
Maybe steaming the slices of jicama for a few minutes would work.

I absolutely LOVE rutabaga, but I think I would be put off by the sweet-slightly cabbagie taste in the finished dish.

Ya know...I have a couple of turnips in my fridge...I'm thinking that their more 'neutral' taste might work well in this dish, but can't say for sure until I try. So...it's snowy here and well...what the heck. Will report back later...
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Old 02-10-2012, 10:15 AM   #360
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I made the lemon bars, and they were delish. Nex time, however, I will double the curd. They just wasn't much curd.
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