Totally Induction Recipes Thread - Page 7

jswalker1992 · 01-06-2008, 01:12 PM

I wanted to add, the scotch eggs are yummy dipped in a little hot sauce.

Also, the rye breads, I make those for get togethers and such. I use 1 pound Velveeta, 1 pound sausage, and 1 pound hamburger. Just brown the meat, melt the cheese, top the breads, and pop them in the oven to crisp it up a little bit. So good!

CurveControl · 01-06-2008, 06:14 PM

Thanks Stacy. I am gunna try in muffin pans to cut out the rye.

kimlou · 01-07-2008, 12:10 PM

X marks my spot

That for all the wonderful recipe guys and the pics make me hungry.

Phaedra · 01-09-2008, 05:13 PM

Bumpity-bump-bump.Every one should read this thread.Thank you

Carolynn2 · 01-09-2008, 06:51 PM

Thanks for bumping this up. it is a great thread as I am starting induction again!!

shannoncathy · 01-09-2008, 07:29 PM

Wow, great recipes! Thanks gettinserious

)

CurveControl · 01-09-2008, 07:43 PM

well the sausage and cheese alone was too intense for me But DH loves it. Mybe putting some on a cookie sheet and crisping them would be better than muffin cups.

luckiangel · 01-09-2008, 08:12 PM

savin' a spot to come back and read all of these great posts! WTG Gettin'!!!!!!

jswalker1992 · 01-10-2008, 04:01 PM

This morning I made the Italian Quiche (from page 5), it was really good!

Yummy's_Girl · 01-10-2008, 09:26 PM

This needs to be made into a sticky thread.

Could we get the administrator to do that if we beg hard?

AnitaLCing · 01-11-2008, 09:48 AM

Ok...I am officially re-inducing today. Kind of slipped 6 lbs. Love this thread.

Cocapelle · 01-11-2008, 09:57 AM

Quote:

Originally Posted by jswalker1992

This morning I made the Italian Quiche (from page 5), it was really good!

Stacy, I went to page 5 and didn't find the Italian Quiche. Where is it???

jswalker1992 · 01-11-2008, 10:12 AM

Ok, page 3. I had just printed stuff off of page 5, so that must be where that came from. Sorry about that.

Italian Quiche

8 eggs
3 oz pepperoni
3 oz cooked sausage
3 oz mozzerella
1 oz parmesan
1 oz onion
1 oz mushroom
1/2T garlic powder
1/2T red pepper flake (or use all garlic powder)
1/4C Hunts NSA spaghetti sauce (or other LC sauce)

Blend everything together EXCEPT the parmesan cheese. Bake @350 for 30 minutes (or until inserted knife comes out clean) shake the parmesan on top and serve.

Cocapelle · 01-11-2008, 10:16 AM

Thanks for the recipe! Sounds great!

jswalker1992 · 01-11-2008, 10:20 AM

BTW, it took a little bit longer than the 30 minutes for mine to cook.

Cocapelle · 01-11-2008, 10:24 AM

Thanks. I've made a note,on the recipe.

Yummy's_Girl · 01-11-2008, 10:26 PM

Quote:

Originally Posted by jswalker1992

I wanted to add, the scotch eggs are yummy dipped in a little hot sauce.

Also, the rye breads, I make those for get togethers and such. I use 1 pound Velveeta, 1 pound sausage, and 1 pound hamburger. Just brown the meat, melt the cheese, top the breads, and pop them in the oven to crisp it up a little bit. So good!

Can anyone tell me how well the scotch eggs reheat and what is the reheating time/process?

BarbDe · 01-12-2008, 06:17 AM

Quote:

Originally Posted by Yummy's_Girl

Can anyone tell me how well the scotch eggs reheat and what is the reheating time/process?

I'm reheating in the toaster oven as we speak.
I was so ticked off last week I made 3 more of them and put them in the frig.
Went to get one for breakfast the next day and I couldn't find them! Called DS and he said he ATE THEM. ALL. (AND asked me to make some more!)
OMG. I was PO'd. I mean, come on! That was a pound of sausage on those 3 eggs. I know he is an 18 yr old human garbage disposal, but still!
Anyway, he apparently reheated them, probably in the microwave and continued to eat them just fine. LOL.
Brat child of mine.
I was thinking Hollandaise sauce would be awesome over these. Of course Hollandaise is awesome over ANYTHING but....

jigglenomore · 01-12-2008, 08:42 AM

Just marking my spot - these recipes are so handy!

Elaine

jswalker1992 · 01-12-2008, 09:25 AM

I have reheated them in both the microwave and the oven and they have come out fine. Sorry, I don't recall what the times were for those.

I just finished eating my last one, straight from the fridge. That's how lazy I am today. It wasn't too bad. Tasty enough, but a bit better warm.

pennylovesdarren · 01-12-2008, 05:56 PM

I cut them in half (egg side down), pour a little heavy whipping cream over them, sprinkle on a little more parmesan then pop them in the micro for 90 seconds on 50 power. Delicious!

Yummy's_Girl · 01-12-2008, 06:35 PM

Quote:

Originally Posted by pennylovesdarren

I cut them in half (egg side down), pour a little heavy whipping cream over them, sprinkle on a little more parmesan then pop them in the micro for 90 seconds on 50 power. Delicious!

Thanks all, for the responses. I may try these this week or next.

How long do they keep in the fridge?

icecreamjunkie · 01-12-2008, 07:11 PM

Quote:

Originally Posted by pennylovesdarren

I cut them in half (egg side down), pour a little heavy whipping cream over them, sprinkle on a little more parmesan then pop them in the micro for 90 seconds on 50 power. Delicious!

Are ya'll talkin' about the scotch eggs? I tried to make them last week....didn't turn out so good! I boiled my eggs...a little on the soft side (for reheating purposes) and then wrapped them in the raw sausage. It took a TON of sausage though to cover the eggs! I put a raw egg in the sausage mix to help w/ cohesion. Cooked them at 350 in a muffin tin for 35 mins. They kinda fell apart, didn't want to come out of the pan and just really werent all that appealing. Did I do something wrong? OH and when I reheated them in the micro for 30-40 secs. the eggs wound up getting tough and overcooked. I liked the sound of them! Just not my results! lol

How do you do them so that the egg side is "down"?

lisabinil · 01-12-2008, 07:32 PM

Try this recipe for Scotch Eggs. If you don't like them baked the traditional way they are made is to deep fry them.

LC Scotch Eggs
1 tube of breakfast sausage
5 peeled dry hardboiled eggs
1/2 cup porkrind crushed to a powder
1/2 cup shedded cheddar cheese
1/4 cup chopped Jalepenos or mild bannana peppers (optional)
1 tsp Garlic powder

Instructions

Mix all ingredients together like you would for a meatloaf, take 2 clumps of the meat mixture and press them out flat and thin about 1/4 inch. Take your hard boiled egg and place it between the 2 patties and seal the egg inside and roll it like a meatball and make sure its sealed inside.

Repeat with the rest of the eggs. I find this is enough meat for 5 large-you might be able to make 6 or 7 with smaller eggs. Place the eggs in a baking pan and bake at 350 for 30 mins.

Store in the fridge for a nice grab and go breakfast just microwave for 30 seconds to reheat. Also great topped with a spoon of Salsa or dipped in a mix of mayo & mustard.

Serves: 5

Carbs Per Serving: 2

smileyface · 01-12-2008, 07:38 PM

What a wonderful spot for induction receipes. I already see me making some new receipes for this week. Thanks for all the pictures. The food sounds yummy and looks delicious.!!

Deanna

icecreamjunkie · 01-12-2008, 07:45 PM

Quote:

Originally Posted by lisabinil

Try this recipe for Scotch Eggs. If you don't like them baked the traditional way they are made is to deep fry them.

LC Scotch Eggs
1 tube of breakfast sausage
5 peeled dry hardboiled eggs
1/2 cup porkrind crushed to a powder
1/2 cup shedded cheddar cheese
1/4 cup chopped Jalepenos or mild bannana peppers (optional)
1 tsp Garlic powder

Instructions

Mix all ingredients together like you would for a meatloaf, take 2 clumps of the meat mixture and press them out flat and thin about 1/4 inch. Take your hard boiled egg and place it between the 2 patties and seal the egg inside and roll it like a meatball and make sure its sealed inside.

Repeat with the rest of the eggs. I find this is enough meat for 5 large-you might be able to make 6 or 7 with smaller eggs. Place the eggs in a baking pan and bake at 350 for 30 mins.

Store in the fridge for a nice grab and go breakfast just microwave for 30 seconds to reheat. Also great topped with a spoon of Salsa or dipped in a mix of mayo & mustard.

Serves: 5

Carbs Per Serving: 2

Thanks! that does sound good!

realityjunkee · 01-13-2008, 10:29 AM

bumping and subscribing for later!

pennylovesdarren · 01-13-2008, 04:00 PM

Quote:

Originally Posted by bentleykisser

How do you do them so that the egg side is "down"?

They are egg side down when I cut them in half to reheat them in the micro!

LOL Sorry for the confusion!

pennylovesdarren · 01-13-2008, 04:08 PM

Quote:

Originally Posted by Yummy's_Girl

How long do they keep in the fridge?

I kept mine in the frig for 5 days and they were fine.

gettinserious · 01-13-2008, 08:15 PM

I make these as I go, but I am a SAHM, so that helps. lol. We love these and have never had a problem with sticking or falling apart. Sometimes I add shredded cheese to the sausage.

bentley- I bake them in a regular pan, not a muffin tin. They would stick too much as you found out. You could always spray the muffin tin first if you want to do it that way.

01-12-2008, 07:32 PM	#204
lisabinil Way too much time on my hands! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 18,027 Gallery: lisabinil Stats: 287/Restart 206/177/160 5'6" WOE: Healthy Carb for Optimum Health Start Date: 2/4/10	Try this recipe for Scotch Eggs. If you don't like them baked the traditional way they are made is to deep fry them. LC Scotch Eggs 1 tube of breakfast sausage 5 peeled dry hardboiled eggs 1/2 cup porkrind crushed to a powder 1/2 cup shedded cheddar cheese 1/4 cup chopped Jalepenos or mild bannana peppers (optional) 1 tsp Garlic powder Instructions Mix all ingredients together like you would for a meatloaf, take 2 clumps of the meat mixture and press them out flat and thin about 1/4 inch. Take your hard boiled egg and place it between the 2 patties and seal the egg inside and roll it like a meatball and make sure its sealed inside. Repeat with the rest of the eggs. I find this is enough meat for 5 large-you might be able to make 6 or 7 with smaller eggs. Place the eggs in a baking pan and bake at 350 for 30 mins. Store in the fridge for a nice grab and go breakfast just microwave for 30 seconds to reheat. Also great topped with a spoon of Salsa or dipped in a mix of mayo & mustard. Serves: 5 Carbs Per Serving: 2 __________________ "Success is not final, failure is not fatal: it is the courage to continue that counts." ~Winston S. Churchill

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01-06-2008, 01:12 PM	#181
jswalker1992 Guest Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 1,570 Gallery: jswalker1992 Stats: 231/159/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	I wanted to add, the scotch eggs are yummy dipped in a little hot sauce. Also, the rye breads, I make those for get togethers and such. I use 1 pound Velveeta, 1 pound sausage, and 1 pound hamburger. Just brown the meat, melt the cheese, top the breads, and pop them in the oven to crisp it up a little bit. So good!

01-06-2008, 06:14 PM	#182
CurveControl Formerlychubchick Join Date: Sep 2004 Location: Ohio Posts: 77,025 Gallery: CurveControl Stats: 200/176.0/130 WOE: LC JUDD/TOPS	Thanks Stacy. I am gunna try in muffin pans to cut out the rye.

01-07-2008, 12:10 PM	#183
kimlou Very Gabby LCF Member!!! Join Date: May 2004 Location: Kentucky Posts: 3,306 Gallery: kimlou Stats: 186/168-6 :(/135 OR LOWER WOE: LC.. Atkins Start Date: 2/04/REINTRO 8/16/11	X marks my spot That for all the wonderful recipe guys and the pics make me hungry.

01-09-2008, 05:13 PM	#184
Phaedra Senior LCF Member Join Date: Oct 2005 Location: Austin,Tx Posts: 248 Gallery: Phaedra Stats: 248/171/160 WOE: WW Start Date: January 2005	Bumpity-bump-bump.Every one should read this thread.Thank you

01-09-2008, 06:51 PM	#185
Carolynn2 Junior LCF Member Join Date: Jun 2007 Posts: 14 Gallery: Carolynn2 Stats: 200/200/150 WOE: LC/ Start Date: 9/12/09	Thanks for bumping this up. it is a great thread as I am starting induction again!!

01-09-2008, 07:29 PM	#186
shannoncathy Senior LCF Member Join Date: Jan 2008 Posts: 99 Gallery: shannoncathy Stats: 155/139/136 WOE: Atkins	Wow, great recipes! Thanks gettinserious )

01-09-2008, 07:43 PM	#187
CurveControl Formerlychubchick Join Date: Sep 2004 Location: Ohio Posts: 77,025 Gallery: CurveControl Stats: 200/176.0/130 WOE: LC JUDD/TOPS	well the sausage and cheese alone was too intense for me But DH loves it. Mybe putting some on a cookie sheet and crisping them would be better than muffin cups.

01-09-2008, 08:12 PM	#188
luckiangel Blabbermouth!!! Join Date: Apr 2004 Location: NM Posts: 5,678 Gallery: luckiangel Stats: 316/293/150 WOE: Atkins/Lower Carb Start Date: 2003-ongoing	savin' a spot to come back and read all of these great posts! WTG Gettin'!!!!!!

01-10-2008, 04:01 PM	#189
jswalker1992 Guest Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 1,570 Gallery: jswalker1992 Stats: 231/159/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	This morning I made the Italian Quiche (from page 5), it was really good!

01-10-2008, 09:26 PM	#190
Yummy's_Girl Major LCF Poster! Join Date: Aug 2006 Location: Ohio Posts: 1,923 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	This needs to be made into a sticky thread. Could we get the administrator to do that if we beg hard?

01-11-2008, 09:48 AM	#191
AnitaLCing Senior LCF Member Join Date: Mar 2007 Location: East Texas Posts: 344 Gallery: AnitaLCing Stats: 198/171/160 WOE: Atkins Start Date: restart Oct 1, 2011	Ok...I am officially re-inducing today. Kind of slipped 6 lbs. Love this thread.

01-11-2008, 10:12 AM	#193
jswalker1992 Guest Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 1,570 Gallery: jswalker1992 Stats: 231/159/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	Ok, page 3. I had just printed stuff off of page 5, so that must be where that came from. Sorry about that. Italian Quiche 8 eggs 3 oz pepperoni 3 oz cooked sausage 3 oz mozzerella 1 oz parmesan 1 oz onion 1 oz mushroom 1/2T garlic powder 1/2T red pepper flake (or use all garlic powder) 1/4C Hunts NSA spaghetti sauce (or other LC sauce) Blend everything together EXCEPT the parmesan cheese. Bake @350 for 30 minutes (or until inserted knife comes out clean) shake the parmesan on top and serve.

01-11-2008, 10:16 AM	#194
Cocapelle Senior LCF Member Join Date: Jul 2003 Location: Arizona Posts: 470 Gallery: Cocapelle WOE: Atkins	Thanks for the recipe! Sounds great!

01-11-2008, 10:20 AM	#195
jswalker1992 Guest Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 1,570 Gallery: jswalker1992 Stats: 231/159/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	BTW, it took a little bit longer than the 30 minutes for mine to cook.

01-11-2008, 10:24 AM	#196
Cocapelle Senior LCF Member Join Date: Jul 2003 Location: Arizona Posts: 470 Gallery: Cocapelle WOE: Atkins	Thanks. I've made a note,on the recipe.

01-12-2008, 08:42 AM	#199
jigglenomore Senior LCF Member Join Date: Oct 2007 Location: SW Missouri Ozarks Posts: 986 Gallery: jigglenomore Stats: Mac Truck/Small SUV/Mini-Cooper WOE: Atkins/South Beach/Low Glycemic/Voodoo	Just marking my spot - these recipes are so handy! Elaine

01-12-2008, 09:25 AM	#200
jswalker1992 Guest Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 1,570 Gallery: jswalker1992 Stats: 231/159/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	I have reheated them in both the microwave and the oven and they have come out fine. Sorry, I don't recall what the times were for those. I just finished eating my last one, straight from the fridge. That's how lazy I am today. It wasn't too bad. Tasty enough, but a bit better warm.

01-12-2008, 05:56 PM	#201
pennylovesdarren Major LCF Poster! Join Date: Jan 2006 Location: Pacific NW Posts: 2,224 Gallery: pennylovesdarren Stats: -36.0 WOOHOO! WOE: WW points plus Start Date: March 16, 2012	I cut them in half (egg side down), pour a little heavy whipping cream over them, sprinkle on a little more parmesan then pop them in the micro for 90 seconds on 50 power. Delicious!

01-12-2008, 07:38 PM	#205
smileyface Senior LCF Member Join Date: Jul 2007 Location: San Antonio, TX Posts: 315 Gallery: smileyface Stats: 160/155/130 WOE: Atkins Start Date: July 07	What a wonderful spot for induction receipes. I already see me making some new receipes for this week. Thanks for all the pictures. The food sounds yummy and looks delicious.!! Deanna

01-13-2008, 10:29 AM	#207
realityjunkee MAJOR LCF POSTER! Join Date: Apr 2007 Location: Missouri, USA Posts: 2,833 Gallery: realityjunkee Stats: 326/193.1/150 WOE: Atkins--you betcha! Start Date: March 2007	bumping and subscribing for later!

01-13-2008, 08:15 PM	#210
gettinserious Blabbermouth!!! Join Date: Nov 2002 Location: Crossroads of America :D Posts: 7,199 Gallery: gettinserious Stats: 3++/3++/170 WOE: lowcarb foods Start Date: argh	I make these as I go, but I am a SAHM, so that helps. lol. We love these and have never had a problem with sticking or falling apart. Sometimes I add shredded cheese to the sausage. bentley- I bake them in a regular pan, not a muffin tin. They would stick too much as you found out. You could always spray the muffin tin first if you want to do it that way.