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Old 10-23-2013, 04:51 AM   #1
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Garlic bread flavored cheese stick

Waaaah! Back several several years ago I used to use a recipe I got on here using a melted cheese stick and garlic powder in a fry pan and ended up with a delicious concoction that tasted just like garlic cheese bread. Well I tried it tonight and did NOT end up with that (just a gooey mess). Did a search and found nothing Anybody remember this "recipe"? I used to eat this a lot!
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Old 10-23-2013, 07:35 AM   #2
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Here's the one I tried. I didn't care for it, though:

* Exported from MasterCook *

Garlic "Toast"

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads, Rolls & Crackers Low Carb
Sides Snacks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
string cheese
garlic powder
oil

Open a package of string cheese, put a teaspoon of oil in a non-stick skillet and turn it on low heat.

Take your string cheese and put it in the oil and let it begin to melt, do not touch it. When it is almost melted sprinkle it with a pinch of garlic powder.

By the time the top is melted the bottom will be browned and crunchy. Remove it from pan and cool enough to handle. Eat it warm, you'll never miss garlic bread with you're Italian food again.

Less than 1 carb each

Source:
"http://www.lowcarbfriends.com"
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Old 10-23-2013, 07:39 AM   #3
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I think it would be important to start with a hot skillet and cook it fast to avoid making it gooey.
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Old 10-23-2013, 09:52 AM   #4
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Maybe the recipe used frying cheese found in the refrigerator section with the Mexican specialty food items.
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Old 10-23-2013, 11:32 AM   #5
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Found it.
http://www.lowcarbfriends.com/bbs/lo...ood-again.html
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Old 10-23-2013, 11:44 AM   #6
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The one chocolate rose posted. I tried it too, not really impressed. No, Iterry, it says string cheese. But maybe the frying cheese would work better?
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Old 10-23-2013, 02:29 PM   #7
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Thanks guys! That's it, but I need to add the oil to the pan I think.
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Old 10-23-2013, 05:32 PM   #8
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Here's a picture of a fried string cheese stick that I didn't coat with anything and I don't remember if I oiled the pan or not. It looks a little gross but it tasted good.

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Old 10-24-2013, 03:07 AM   #9
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Quote:
Originally Posted by LindaSue View Post
Here's a picture of a fried string cheese stick that I didn't coat with anything and I don't remember if I oiled the pan or not. It looks a little gross but it tasted good.

Thanks Linda Sue!! That's exactly what i used to eat, but I was very impatient and thought I had to flip it. I made one tonight and it just tasted so good
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Old 10-24-2013, 09:28 AM   #10
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I started cutting a string cheese in 3 pieces and toast it on a fork over the campfire! It's not a marshmallow, but gives me something to have when everyone else is eating toasted marshmallows.
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Old 10-24-2013, 09:55 AM   #11
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DANG, Dorcas, what a great idea! Why didn't *I* think of that!

I think I'd like it BETTER than marshmallows. THANKS!
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Old 10-27-2013, 01:24 AM   #12
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BRILLIANT. Thinking a lot of folks will like it better than marshmallows. Better take extra along.
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Old 10-28-2013, 04:47 AM   #13
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Quote:
Originally Posted by LindaSue View Post
Here's a picture of a fried string cheese stick that I didn't coat with anything and I don't remember if I oiled the pan or not. It looks a little gross but it tasted good.

Linda, I started reading the original thread about this fried cheese string and got through 2 pages before calling it a night and going to bed. What did you do to get yours to keep its shape without spreading out into a fried puddle? Was it the brand of cheese or the heat or what? I have to try this ASAP.
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Old 10-28-2013, 05:08 AM   #14
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Quote:
Originally Posted by LindaSue View Post
Here's a picture of a fried string cheese stick that I didn't coat with anything and I don't remember if I oiled the pan or not. It looks a little gross but it tasted good.

Linda, I started reading the original thread about this fried cheese string and got through 2 pages before calling it a night and going to bed. What did you do to get yours to keep its shape without spreading out into a fried puddle? Was it the brand of cheese or the heat or what? I have to try this ASAP.
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Old 10-28-2013, 09:29 AM   #15
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Quote:
Originally Posted by lazy girl View Post
Linda, I started reading the original thread about this fried cheese string and got through 2 pages before calling it a night and going to bed. What did you do to get yours to keep its shape without spreading out into a fried puddle? Was it the brand of cheese or the heat or what? I have to try this ASAP.
It's been ages since I made them but this is what I have posted on my site:

Quote:
Heat a non-stick skillet on medium-high. Roll one stick of string cheese in Kraft parmesan cheese. Quickly fry the cheese to brown the parmesan coating. Eat at once.
Maybe the trick is to do them a short time over relatively high heat. I have no idea what brand I used. I almost never buy string cheese. It had to be something that was cheap or that I had a coupon for.
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Old 10-28-2013, 10:26 AM   #16
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I do remember reading that there is a "bad" brand of string cheese and a "good" brand of string cheese for frying.

I can't remember which is the best.
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