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Old 01-06-2012, 05:46 PM   #211
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Pat
I have now made the lemon bars twice. The first time I made them with regular lemons and we loved them. The second time I was able to find Meyer lemons, as the recipe called for, so I used them. I didn't like them nearly as much, they were still good, but as you said a bit bland. I like the flavor with the stronger lemon flavor.
I did add a little salt to the crust.
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Old 01-06-2012, 06:18 PM   #212
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I thought for sure I would get some comments re my new avatar. I thought it was hilarious. When I started this diet again, my husband snuck in my office and put this as my screen saver. I told him carrots were sorta high carb. LOL
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Old 01-06-2012, 08:28 PM   #213
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Quote:
Originally Posted by NancyBinLA View Post
Pat
I have now made the lemon bars twice. The first time I made them with regular lemons and we loved them. The second time I was able to find Meyer lemons, as the recipe called for, so I used them. I didn't like them nearly as much, they were still good, but as you said a bit bland. I like the flavor with the stronger lemon flavor.
I did add a little salt to the crust.
Thanks for the info!

Pat
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Old 01-07-2012, 06:22 AM   #214
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Thanks, Nancy, for helping Pat.

You know, how we enjoy recipes is a very individual thing really. We can get a broad idea from what others say, but it will still be an individual taste thing. For instance, my good friend, Char, is a culinary expert and she did not like the pumpkin sausage soup that was on LCF's sometime ago, however, many other people raved about it. Jody's pumpkin bake (forgive me Jody) - I didn't like it quite as much as other people.

LOL Linda, I did wonder what that was all about!
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Old 01-07-2012, 08:01 AM   #215
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Some more experiments and comments from our Facebook page that might help our friends here too:

"I'm loving this book! Tonight I made the Taco Bake and my whole family loved it! Last night I made the Italian Pork Roast. Again everyone raved. Also the Mock Danish. It's all been fabulous. I'm so excited! I love a cookbook that I can pick up and trust that every recipe is going to be a success."

"Made the Bacon Cheeseburger Soup!! Fabulous. Very filling. Thank you so much for compiling this cookbook. Looking forward to Volume 2."

I made the Moussaka (page 112) by Maria Emmerich.
It was the best Moussaka i have ever had. Reminded me of holiday in Greece.
Thank you Maria.

"I did see a slip up in ingredient listing and the onion/lemon and herb mix didnt return in the assembly but that isnt a problem for ppl that read the whole recipe before starting.
I read while cooking LoL
So next time with lemon ( I threw the onion and herbs in the meat sause) might even be better."

This was my response: "Ah, Saskia, as long as it is a small slip-up. We then can rely on the intelligence of our audience, as my precious paternal grandmother used to say. Glad you liked Maria's recipe. Now I need to make it too."

Then Saskia said: "My guy picked some up for lunch and when he came home tonight he said he could eat this every day. Its really great."

Lisa Marshall made Carolyn's bundt cake in mini bundt cake pans. "My guys really liked these. Thanks for a great Maple Walnut Bundt Cake recipe, Carolyn!"--Lisa

Lisa also made the corn dogs - just cut them smaller - looked great!

"I'm really enjoying my cookbook. Today I'm making Lisa's Maple Meatballs. I use them as breakfast sausage patties. Mmmm."

P. 220 Bacon Flowers - "They were pretty good with a protein shake."

"My first recipe from the cookbook was Mr. Peanut Sandwich Bread.... love it. I am going to make the Cranberry Salad for Thanksgiving... I have this book beside my chair and pick it up and read at it all day...."
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Old 01-07-2012, 11:06 AM   #216
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And another: "Love your book! So far I've made the mock danish, love it! And the garlic parmesan wings, my new favorite dish ever!" (Kent's recipes)
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Old 01-07-2012, 11:52 AM   #217
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Quote:
Originally Posted by Jennifer Eloff View Post
Thanks, Nancy, for helping Pat.



LOL Linda, I did wonder what that was all about!

This was a picture of a gorilla who had an addiction for carrots and he could not get enough of them. David thought it too funny so, since he knew I was starting back to low carb, he put it on my computer for a screen saver. But I told him carrots were not exactly a low carb veggie.
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Old 01-07-2012, 12:05 PM   #218
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And here all this time I thought it was hot dogs in his mouth. LOL
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Old 01-07-2012, 01:12 PM   #219
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Originally Posted by litehousepat View Post
Thanks for the info!

Pat
You're welcome. I hope if you make them again you will like them as much as we did the first time. I loved the lemon curd, could eat it all the time!
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Old 01-07-2012, 01:58 PM   #220
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And here all this time I thought it was hot dogs in his mouth. LOL
I was never sure what that was in his mouth. Hot dogs was one thought, cigars another. Not sure if I ever thought carrots or not. Perhaps if I could see the picture bigger, I would have been able to see it was carrots. But my eyes (even with glasses) aren't good enough to see the detail in that avatar well enough to tell.
Now that I know it is carrots, I can see they are.
Like Jen, I kept wondering what it was or what it was all about!
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Old 01-07-2012, 04:19 PM   #221
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Was thinking about getting the book, but my concern is if too many of the recipes use the LC flour mix. Are there a lot of recipes without that ingredient? Thanks!
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Old 01-07-2012, 04:36 PM   #222
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Was thinking about getting the book, but my concern is if too many of the recipes use the LC flour mix. Are there a lot of recipes without that ingredient? Thanks!
Yes. Jennifer invented (yeah!) the LC mix. But there are so many other contributors to the book, and they use other ingredients. Not sure what you are looking for or what ingredient you are looking to NOT be in the recipe.
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Old 01-07-2012, 06:14 PM   #223
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Aediekins, the majority of the recipes do not use it. It's only in my section and then you could use the Splendid Low-Carb Bake Mix (not GF though) which some people prefer. Other times, for pies or cheesecakes, you can sub your own crusts without a bake mix. There you go! Thanks for your interest.
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Old 01-07-2012, 07:38 PM   #224
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Thank you, Tilly.
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Old 01-08-2012, 04:44 AM   #225
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Thank you, Tilly.
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Old 01-08-2012, 07:11 AM   #226
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I have a question about the cinnamon Indian fry bread on pg 103.
It calls for 1/4 cup of cinnamon. Is that for real or is that a mistake?? Seems like an awful lot of cinnamon.

Pat
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Old 01-08-2012, 10:09 AM   #227
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I have a question about the cinnamon Indian fry bread on pg 103.
It calls for 1/4 cup of cinnamon. Is that for real or is that a mistake?? Seems like an awful lot of cinnamon.

Pat
I saw that amount yesterday and sat up and took notice. There are several low carb recipes that call for large amounts of cinnamon. If I were making it, I would reduce the cinnamon to whatever my taste buds preferred.
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Old 01-08-2012, 03:49 PM   #228
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I checked with Maria re the amount of cinnamon in the Cinnamon Indian Fry Bread, p. 103 and this is what she shared with me:

"I just re did it, but I LOVE cinnamon, so I emailed some people who I
know love it and they said they like it with that much cinnamon. When
you whip the whites they quadruple in size, so it really isn't that
much..."

TBipp you are correct - people can adjust seasonings according to taste preference. I do this all the time as I detest recipes that are too high in sodium and I don't usually like anything too-too spicy. My sons do and when I think I've ruined a dish, they usually say the spice is just right.
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Old 01-09-2012, 03:09 PM   #229
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Smoked Gouda Cauliflower

Wow made this yesterday, page 45 it is absolutely wonderful Thank you Peggy Buttoni ! We loved it.
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Old 01-09-2012, 06:06 PM   #230
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Made the banana bread by Jennifer yesterday, page 61. My daughters won't eat any bananas that have any brown spots on them (picky, picky, picky). I had one lone banana that got past that stage, waited for it to get to banana bread stage. I wanted to make this bread, so cut it in half and made muffins (portion control for me). I got 6 muffins out of it. I suppose I could have made more but did not want to use my 12 tin muffin pan. Used my 6 cup silicon pan that fits nicely into my toaster oven. Had no clue how long to bake. My oven turns on to 350 (can change it if needed) and it automatically starts at 30 minutes. I was going to check them earlier but forgot them. 30 minutes seems to be just right. I let them cool and then refrigerated them. Pulled 2 out for this eveing, warmed in my toaster oven while I scrambled some eggs for me. Oh, and in addition to toasting the walnuts, I had just a handful of sf chocolate chips and tossed those in as well. Oh my gosh, this is just like HC banana bread!!! And if not just like it (have not had banana bread in a long time) don't care, it is wonderful! Thanks, Jennifer!!!! Think I'll stick with the muffin pan for me. Like I said, I need portion control.

Last edited by Tilly; 01-09-2012 at 06:07 PM..
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Old 01-09-2012, 06:22 PM   #231
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Yesterday for dinner I made the Bacon Cheeseburger Soup on pg 223. A very hardy soup!!
Had the leftovers for lunch today. We enjoyed it.
Made the Cinnamon Swirl Cookies on pg 144 today. The dough is very fragile and needs to be chilled for an hour before rolling out. I used less cinnamon then what is called for. On the whole they were very good.

Pat
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Old 01-09-2012, 07:24 PM   #232
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And here all this time I thought it was hot dogs in his mouth. LOL

I thought they were hotdogs as well!!!
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Old 01-09-2012, 07:31 PM   #233
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I received my book from DH for Christmas and sat down to pick out what I wanted to try...

I've got some two dozen recipes and am not sure when I am going to find the time to try them!!!

This morning I was able to make Donna's Pancakes. They were wonderful! I am going to switch them the next time my kids ask for pancakes for breakfast to see if they can tell the difference. I kept my portion to 2 cakes and froze the rest. Hope they are as good the second time around.
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Old 01-10-2012, 10:31 AM   #234
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Today for breakfast, I made Cinnamon Dutch Babies on pg 234.
Delicious!!

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Old 01-10-2012, 05:46 PM   #235
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Wow made this yesterday, page 45 it is absolutely wonderful Thank you Peggy Buttoni ! We loved it.
Thank you, KCjudi! It's so tasty to be so simple, isn't it? So glad you guys like it! We cook that dish often, as I always keep smoked gouda in the house. My fav snack cheese!
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Old 01-10-2012, 06:12 PM   #236
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Tonight we had the 24 hr. chili, which we really did cook for 24 hrs. I made it in my ancient crock pot which handles low and slow very well. We ate it over some cauli rice and topped with a little cheese.

This was tasty! I liked it because I enjoy spice, but not necessarily heat. I'm sure if you do like it hot, you could easily heat it up. The recipe calls for barbecue sauce. Pick one you really like because this really influences the flavor. I made my favorite homemade sauce, which is not too hot or vinegary for me. I prefer it a tad on on the sweeter side. (Yeah, I'm a yankee. My husband thought it was the best chili ever and actually did a happy dance around the kitchen island.
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Old 01-10-2012, 06:17 PM   #237
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I can't wait to make Peggy's cauliflower recipe because my husband's family is Dutch. They all LOVE Gouda and I'm sure would love this dish. I also love cauliflower.

If you had told me a few years ago how much I would end up loving cauliflower, I would have though you were a little nuts. I LIKED it before low carb, but now it's one of my favorite veggies. There are so many great ways to make it.
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Old 01-10-2012, 07:28 PM   #238
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A gorilla with hotdogs in his mouth. LOL that is funny. I guess it is hard to see that small. The one on my desk computer is huge and very funny.
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Old 01-10-2012, 07:57 PM   #239
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I tried the Low Carb Fried Chicken on page 295. Even my *very picky* 3 year old loved it! Everyone in the house thought it was good!!
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Old 01-11-2012, 02:52 AM   #240
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Quote:
Originally Posted by Linnylamb View Post
Tonight we had the 24 hr. chili, which we really did cook for 24 hrs. I made it in my ancient crock pot which handles low and slow very well. We ate it over some cauli rice and topped with a little cheese.

This was tasty! I liked it because I enjoy spice, but not necessarily heat. I'm sure if you do like it hot, you could easily heat it up. The recipe calls for barbecue sauce. Pick one you really like because this really influences the flavor. I made my favorite homemade sauce, which is not too hot or vinegary for me. I prefer it a tad on on the sweeter side. (Yeah, I'm a yankee. My husband thought it was the best chili ever and actually did a happy dance around the kitchen island.
Good to know and I will note that in my book. It was (still is) on my next to make list. I see it makes a boatload but will freeze a lot of it, just the 2 of us (daughter and I).
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