Uses for oopsie rolls (recipe thread) - Page 28

H20Goddess · 05-23-2008, 06:22 AM

Quote:

Originally Posted by jenna...

H2O Goddess... can I have your Joe recipe?

Hi Jenna. I used the recipe from LindaSue's website. The recipe can be found here:

Linda's Low Carb Menus & Recipes - My Favorite Sloppy Joes

jenna... · 05-27-2008, 12:20 PM

Thanks!

Reva72 · 06-08-2008, 08:23 AM

This was my breakfast. It was my first try at making the oopsie. I am hooked.

cleochatra · 06-08-2008, 08:55 AM

That looks fabulous!

Pam · 07-08-2008, 10:57 AM

bump...............

smileyface · 07-08-2008, 08:16 PM

Quote:

Originally Posted by cleochatra

That looks fabulous!

Hi cleochatra, did the receipe ever come out for the mini cheesecakes? They look sooooo good. I have had new meals because of your wonderful receipes. Thanks!!!!!!
Deanna

teensville · 07-12-2008, 05:38 PM

I did it but I made a slit in the hot dog and squirt with ketsup and mustard and pre-cooked bacon bits and matchstix pieces of cheese. Top with the batter and bake topped with alittle more shredded cheddar and sprinkle with chipotle powder for smokey flavor

cleochatra · 07-12-2008, 05:48 PM

Quote:

Originally Posted by smileyface

Hi cleochatra, did the receipe ever come out for the mini cheesecakes? They look sooooo good. I have had new meals because of your wonderful receipes. Thanks!!!!!!
Deanna

I've done even better than the originals! I made a chocolate chip cheesecake recently and it was TDF.

I am working on dozens of new recipes now. I just need to refocus my energies to get them written down. I just scored some cookbook software and need to transfer recipes there, too.

So, long answer, myriad cheesecake recipes.

Short answer: Will post soon

theislandgirl · 07-12-2008, 08:02 PM

Quote:

Originally Posted by cleochatra

...I am working on dozens of new recipes now. I just need to refocus my energies to get them written down. I just scored some cookbook software and need to transfer recipes there, too.

Hey, you've got my email address, I'm happy to help with the MC ware if you'd like.

Hugs!

smileyface · 07-12-2008, 08:43 PM

Quote:

Originally Posted by cleochatra

I've done even better than the originals! I made a chocolate chip cheesecake recently and it was TDF.

I am working on dozens of new recipes now. I just need to refocus my energies to get them written down. I just scored some cookbook software and need to transfer recipes there, too.

So, long answer, myriad cheesecake recipes.

Short answer: Will post soon

Many thanks Cleo ( hands wringing together, mouth drooling)

Deanna

Wenderella2008 · 07-24-2008, 04:04 PM

Lovely!!!!!!!!!!

silverleaf · 08-09-2008, 01:58 PM

gumdrops · 08-10-2008, 03:10 PM

Cleo, you are my hero!!!

cleochatra · 08-10-2008, 07:52 PM

You guys have made my day! I appreciate it so much! I have been in the kitchen all day. It just soothes me to cook. You make me smile!

gumdrops · 08-12-2008, 10:06 AM

Not only does my son love these also, but my dog stole 4 of them while they were cooling on the counter!!!
These things are absolutely incredible toasted with egg salad and a zesty pickle spear!

gumdrops · 08-12-2008, 10:44 AM

The culprit

[/IMG]

silverleaf · 08-12-2008, 12:42 PM

I got a muffaletta sandwich, and put the fillings on an oopsie. Then toasted it. YUMYUMYUM

gumdrops · 08-12-2008, 09:12 PM

Taco Supreme OOpsie style!!![IMG]

[/IMG]

Yum Yum

[IMG]

[/IMG]

dc21 · 08-15-2008, 09:40 PM

subscribing.....yum!!!!!!!!

jmac122578 · 08-16-2008, 10:01 PM

alright I just tried my first batch. I am not a baker so it took four tries to get a set of egg whites with no yokes in them (don't tell my husband how many eggs I wasted) and I accidently put the cream of tartar in with the yokes and not the whites. Can I be more hopeless. O well this was a first try so we will see what they are like when they come out of the oven and I will try again tomorrow

I have to keep trying on these because y'alls pictures are just painful to look at. We need an offical oopsies cookbook!

cleochatra · 08-17-2008, 08:34 AM

I usually have a bit of yolk in my whites without incident. You'll most likely be ok!

crazywoman-n-wy · 08-17-2008, 04:17 PM

Jmac, I'm not sure how you are trying to seperate your eggs, so not sure how to advise, but......
Tho the eggs beat up better when they are at room tempature, they should be cold out of the fridge when you try to seperate them. The yolks will break much worse if the eggs are warm.
You might try getting an egg separator also if you don't have one. I have one from tupperware that I've had for years that I always use. I can do it either using the shell & going back & forth, or "pouring" the egg into my cupped fingers (spread slightly apart) and letting the white slide thru either one, but since I have the seperator I prefer to use it. Yes, I have on occasion still broken a yolk, but not very often. Again then more often when the egg was warm.
And you don't have to throw the egg away. If you have too much yolk in the whites, save them (whites & yolks) for scrambled egg or omlette, etc.
I always have a cup that I seperate my egg (white) into, then if it doesn't have yolk in it, put it into the mixer bowl. Empty that little cup after each seperation. Then if you break a yolk (and tho I never use a white with the yolk in it as Cleo does, some do use if only a little) I can put that into another bowl to keep to use for another purpose (scrambled, omlette, or whatever I need egg for in the next few days).
As far as putting the cream of tartar in the yolks instead of the whites, it won't hurt the yolk portion at all, and if you managed to get stiff whites, then still no matter. The cream of tartar just helps the whites to beat up better. But they can be done with any.

And a note for those whose whites deflate too much when they try to fold into the yolks for the oopsies. If you have any kind of "mold" you can still make oopsies even with soupy batter. I decided once to try to make a triple batch, and I think it was a little humid that day (something very rare here in Wyoming where I live). Well I only had 2 or 3 that were "fluffy" like the "batter" should be, then it was soupy. But I poured the rest into my pans (which I was using anyway). They were flatter, but still good. By the way, I use the little 4" Wilton cake pans like Cleo has talked about for part of my oopsies. And I use saved & washed tuna and/or chicken chunk cans. The smaller tuna cans make a rather small oopsie, but they are good for breakfast. I like the larger (13oz) chicken chunk cans the best (even better than the little cake pans). The larger tuna cans would be good too, but I don't usually buy the larger cans of tuna. Many use the muffin top pan.

Soobee · 08-18-2008, 05:37 AM

I saw on the food channel, Ask Aida, that she separates eggs by cracking them, putting them whole in a bowl, and fishing out the yolks with her hands. Messy, but fairly easy.

LivinLoCarb · 08-18-2008, 06:28 AM

Thank you, Cleochatra, I had a Wendy's Baconator last night -- slipped off those Wendy's rolls and loaded everything onto my Oopsie rolls. Really, really good! In fact, I had a scary moment when I was listening intently to something hubby was saying, looked down at what I was eating, and had a moment of panic, "Why am I eating the bun???!!!" It was that good! I could actually start to feel like a normal human again!

tea cup · 08-18-2008, 02:19 PM

Billie
You are a genius! It never occurred to me to use cans for molds. What a great idea.

teacup

crazywoman-n-wy · 08-18-2008, 06:42 PM

Thanks and you're welcome TeaCup. Not a genious,,,,, tight fisted.

My mother's biscuit & cookie cutter when I was growing up was a small can (potted meat or the like -- they opened on both ends back then) with both ends cut out. I've also had one of those for years. I've cut the ends out of tuna cans (back when you could still cut out both ends) to use as egg "rings" to fry eggs in nice round circles (tho I don't bother to do that often. And for larger cookes cutter, etc.

I do have some cans that I can't remember what came in them, that I've been using for the oopsies that the oopsies stick in pretty badly. They have some type of coating inside, and this causes the sticking. The cans I have without that, don't usually stick (or very little) when I spray well with Pam. But those still tend to. I'm getting rid of those.

The small tuna cans make a pretty small oopsie roll. But they are OK for toasting for breakfast. The larger 13oz cans are better for hamburger buns & sandwiches.

If you have ramkins, they also work well. Again the ones a little larger than the standard ramkin is better.

SnowWhite · 08-18-2008, 07:14 PM

I made crepes out of the oopsie batter

jmac122578 · 08-18-2008, 07:21 PM

ok I, the super non baker, have now gone oopsie crazy. I even made koloches which my son actually liked and my husband was pretty upset he didn't get any. two thumbs up ....good tummy fun

paleopaleo · 08-19-2008, 03:07 AM

Long-time lurker here, posting for the first time. I've been drooling my way through the entire thread for three days now and every few posts I find something new I want to try. So far I've already eaten oopsie burgers, oopsie tuna melts and oopsies with chili...yummmm!

To echo what everyone else has said, THANKS Cleo for creating this awesome recipe. By the way, I love the name as well - I've added some fun items to my FitDay customs recently

capook · 08-19-2008, 07:33 AM

OMG!! Luvluv luv oopsies!!! I made them in a muffin pan, but 2day I'm gonna try the tuna cans for bigger oopsies. Can't beleive how good these are and so low in carbs. I think I'll try the oopsie donut batter in a mini muffin tin for donut holes.....way too many possibilities.

08-12-2008, 10:44 AM	#826
gumdrops Senior LCF Member Join Date: Aug 2005 Location: Wittmann, Arizona Posts: 174 Gallery: gumdrops Stats: 178/162/130 less than 20% BF WOE: low, low carb Diabetic Start Date: Feb 29 2003 restart 08-01-08	The culprit[/IMG]

08-12-2008, 09:12 PM	#828
gumdrops Senior LCF Member Join Date: Aug 2005 Location: Wittmann, Arizona Posts: 174 Gallery: gumdrops Stats: 178/162/130 less than 20% BF WOE: low, low carb Diabetic Start Date: Feb 29 2003 restart 08-01-08	Taco Supreme OOpsie style!!![IMG][/IMG] Yum Yum [IMG][/IMG]

08-17-2008, 04:17 PM	#832
crazywoman-n-wy MAJOR LCF POSTER! Join Date: Aug 2004 Location: WY Posts: 1,348 Gallery: crazywoman-n-wy Stats: 132/107/95 WOE: My way - low carb Start Date: Aug 2003	Jmac, I'm not sure how you are trying to seperate your eggs, so not sure how to advise, but...... Tho the eggs beat up better when they are at room tempature, they should be cold out of the fridge when you try to seperate them. The yolks will break much worse if the eggs are warm. You might try getting an egg separator also if you don't have one. I have one from tupperware that I've had for years that I always use. I can do it either using the shell & going back & forth, or "pouring" the egg into my cupped fingers (spread slightly apart) and letting the white slide thru either one, but since I have the seperator I prefer to use it. Yes, I have on occasion still broken a yolk, but not very often. Again then more often when the egg was warm. And you don't have to throw the egg away. If you have too much yolk in the whites, save them (whites & yolks) for scrambled egg or omlette, etc. I always have a cup that I seperate my egg (white) into, then if it doesn't have yolk in it, put it into the mixer bowl. Empty that little cup after each seperation. Then if you break a yolk (and tho I never use a white with the yolk in it as Cleo does, some do use if only a little) I can put that into another bowl to keep to use for another purpose (scrambled, omlette, or whatever I need egg for in the next few days). As far as putting the cream of tartar in the yolks instead of the whites, it won't hurt the yolk portion at all, and if you managed to get stiff whites, then still no matter. The cream of tartar just helps the whites to beat up better. But they can be done with any. And a note for those whose whites deflate too much when they try to fold into the yolks for the oopsies. If you have any kind of "mold" you can still make oopsies even with soupy batter. I decided once to try to make a triple batch, and I think it was a little humid that day (something very rare here in Wyoming where I live). Well I only had 2 or 3 that were "fluffy" like the "batter" should be, then it was soupy. But I poured the rest into my pans (which I was using anyway). They were flatter, but still good. By the way, I use the little 4" Wilton cake pans like Cleo has talked about for part of my oopsies. And I use saved & washed tuna and/or chicken chunk cans. The smaller tuna cans make a rather small oopsie, but they are good for breakfast. I like the larger (13oz) chicken chunk cans the best (even better than the little cake pans). The larger tuna cans would be good too, but I don't usually buy the larger cans of tuna. Many use the muffin top pan. __________________ [COLOR=Red]Billie [/COLOR][COLOR=Red] [/COLOR] [COLOR=Red]*********[/COLOR][COLOR=Red] [/COLOR] [COLOR=Red]For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16[/COLOR][COLOR=Red] * [/COLOR] [COLOR=Red]My mind not only wanders, sometimes it leaves completely.[/COLOR]

08-19-2008, 03:07 AM	#839
paleopaleo Junior LCF Member Join Date: Aug 2008 Location: Seattle, WA Posts: 27 Gallery: paleopaleo Stats: 5'7" - 185(?) after pregnancy/137/125 WOE: Paleo with low carb emphasis Start Date: Mostly paleo since early 2000.	Long-time lurker here, posting for the first time. I've been drooling my way through the entire thread for three days now and every few posts I find something new I want to try. So far I've already eaten oopsie burgers, oopsie tuna melts and oopsies with chili...yummmm! To echo what everyone else has said, THANKS Cleo for creating this awesome recipe. By the way, I love the name as well - I've added some fun items to my FitDay customs recently Last edited by paleopaleo; 08-19-2008 at 03:09 AM..

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05-27-2008, 12:20 PM	#812
jenna... MAJOR LCF POSTER! Join Date: Feb 2007 Location: Sunny SoCal Posts: 1,886 Gallery: jenna... Stats: 248/151(155-145)/148 5'7.5" 54yrs 20/6/6 jeans WOE: Maintenance on my mind... Start Date: New Start 01/05/09 @235lbs GOAL on 09/23/09 148lbs	Thanks!

06-08-2008, 08:23 AM	#813
Reva72 Blabbermouth!!! Join Date: Feb 2004 Location: Missouri Posts: 7,147 Gallery: Reva72 Stats: 366/356/250 1st goal 199 2nd goal WOE: Atkins Start Date: 5/18/08	This was my breakfast. It was my first try at making the oopsie. I am hooked.

06-08-2008, 08:55 AM	#814
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 9,314 Gallery: cleochatra WOE: organic, baby!	That looks fabulous!

07-08-2008, 10:57 AM	#815
Pam Senior LCF Member Join Date: Oct 2004 Location: Indiana/Florida Posts: 584 Gallery: Pam Stats: 181/148/145 WOE: moderate carbs Start Date: March 2001	bump...............

07-12-2008, 05:38 PM	#817
teensville Junior LCF Member Join Date: Sep 2007 Posts: 55 Gallery: teensville	I did it but I made a slit in the hot dog and squirt with ketsup and mustard and pre-cooked bacon bits and matchstix pieces of cheese. Top with the batter and bake topped with alittle more shredded cheddar and sprinkle with chipotle powder for smokey flavor

07-24-2008, 04:04 PM	#821
Wenderella2008 Senior LCF Member Join Date: Jul 2008 Location: Hill Country, Texas Posts: 80 Gallery: Wenderella2008 Stats: 170/161/125 WOE: My own way of LCing Start Date: 09/12/09	Lovely!!!!!!!!!!

08-09-2008, 01:58 PM	#822
silverleaf Senior LCF Member Join Date: Jun 2007 Location: Houston Texas Posts: 140 Gallery: silverleaf Stats: 250/230/155 WOE: atkins Start Date: January 2007	bump

08-10-2008, 03:10 PM	#823
gumdrops Senior LCF Member Join Date: Aug 2005 Location: Wittmann, Arizona Posts: 174 Gallery: gumdrops Stats: 178/162/130 less than 20% BF WOE: low, low carb Diabetic Start Date: Feb 29 2003 restart 08-01-08	Cleo, you are my hero!!!

08-10-2008, 07:52 PM	#824
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 9,314 Gallery: cleochatra WOE: organic, baby!	You guys have made my day! I appreciate it so much! I have been in the kitchen all day. It just soothes me to cook. You make me smile!

08-12-2008, 10:06 AM	#825
gumdrops Senior LCF Member Join Date: Aug 2005 Location: Wittmann, Arizona Posts: 174 Gallery: gumdrops Stats: 178/162/130 less than 20% BF WOE: low, low carb Diabetic Start Date: Feb 29 2003 restart 08-01-08	Not only does my son love these also, but my dog stole 4 of them while they were cooling on the counter!!! These things are absolutely incredible toasted with egg salad and a zesty pickle spear!

08-12-2008, 12:42 PM	#827
silverleaf Senior LCF Member Join Date: Jun 2007 Location: Houston Texas Posts: 140 Gallery: silverleaf Stats: 250/230/155 WOE: atkins Start Date: January 2007	I got a muffaletta sandwich, and put the fillings on an oopsie. Then toasted it. YUMYUMYUM

08-15-2008, 09:40 PM	#829
dc21 Senior LCF Member Join Date: Sep 2004 Location: Texas Posts: 506 Gallery: dc21 WOE: Low Carb	subscribing.....yum!!!!!!!!

08-16-2008, 10:01 PM	#830
jmac122578 Senior LCF Member Join Date: Nov 2005 Location: North Dallas Texas Posts: 129 Gallery: jmac122578 Stats: 223/209.5/140 5'6in WOE: Atkins Start Date: Aug 6 2008	alright I just tried my first batch. I am not a baker so it took four tries to get a set of egg whites with no yokes in them (don't tell my husband how many eggs I wasted) and I accidently put the cream of tartar in with the yokes and not the whites. Can I be more hopeless. O well this was a first try so we will see what they are like when they come out of the oven and I will try again tomorrow I have to keep trying on these because y'alls pictures are just painful to look at. We need an offical oopsies cookbook!

08-17-2008, 08:34 AM	#831
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 9,314 Gallery: cleochatra WOE: organic, baby!	I usually have a bit of yolk in my whites without incident. You'll most likely be ok!

08-18-2008, 05:37 AM	#833
Soobee MAJOR LCF POSTER! Join Date: Dec 2006 Location: Massachusetts Posts: 1,582 Gallery: Soobee WOE: Atkins Start Date: September 2000	I saw on the food channel, Ask Aida, that she separates eggs by cracking them, putting them whole in a bowl, and fishing out the yolks with her hands. Messy, but fairly easy.

08-18-2008, 06:28 AM	#834
LivinLoCarb Senior LCF Member Join Date: Jul 2008 Posts: 193 Gallery: LivinLoCarb WOE: Combination Atkins & Protein Power Start Date: Started Mar 1999, Restarted May, 2009	Thank you, Cleochatra, I had a Wendy's Baconator last night -- slipped off those Wendy's rolls and loaded everything onto my Oopsie rolls. Really, really good! In fact, I had a scary moment when I was listening intently to something hubby was saying, looked down at what I was eating, and had a moment of panic, "Why am I eating the bun???!!!" It was that good! I could actually start to feel like a normal human again!

08-18-2008, 02:19 PM	#835
tea cup Senior LCF Member Join Date: Jan 2008 Location: Arizona Posts: 352 Gallery: tea cup Stats: 145/130/125? WOE: Atkins Start Date: restart June 2008	Billie You are a genius! It never occurred to me to use cans for molds. What a great idea. teacup

08-18-2008, 06:42 PM	#836
crazywoman-n-wy MAJOR LCF POSTER! Join Date: Aug 2004 Location: WY Posts: 1,348 Gallery: crazywoman-n-wy Stats: 132/107/95 WOE: My way - low carb Start Date: Aug 2003	Thanks and you're welcome TeaCup. Not a genious,,,,, tight fisted. My mother's biscuit & cookie cutter when I was growing up was a small can (potted meat or the like -- they opened on both ends back then) with both ends cut out. I've also had one of those for years. I've cut the ends out of tuna cans (back when you could still cut out both ends) to use as egg "rings" to fry eggs in nice round circles (tho I don't bother to do that often. And for larger cookes cutter, etc. I do have some cans that I can't remember what came in them, that I've been using for the oopsies that the oopsies stick in pretty badly. They have some type of coating inside, and this causes the sticking. The cans I have without that, don't usually stick (or very little) when I spray well with Pam. But those still tend to. I'm getting rid of those. The small tuna cans make a pretty small oopsie roll. But they are OK for toasting for breakfast. The larger 13oz cans are better for hamburger buns & sandwiches. If you have ramkins, they also work well. Again the ones a little larger than the standard ramkin is better.

08-18-2008, 07:14 PM	#837
SnowWhite Lounge Chef & Typo Queen!! Join Date: Jun 2003 Location: Texas Posts: 16,314 Gallery: SnowWhite Stats: 450/ PREGNANT @238.6 lbs /170 Start Date: 5/26/03 * WLS 1/15/04	I made crepes out of the oopsie batter

08-18-2008, 07:21 PM	#838
jmac122578 Senior LCF Member Join Date: Nov 2005 Location: North Dallas Texas Posts: 129 Gallery: jmac122578 Stats: 223/209.5/140 5'6in WOE: Atkins Start Date: Aug 6 2008	ok I, the super non baker, have now gone oopsie crazy. I even made koloches which my son actually liked and my husband was pretty upset he didn't get any. two thumbs up ....good tummy fun

08-19-2008, 07:33 AM	#840
capook Senior LCF Member Join Date: May 2003 Location: Kaleefornia Posts: 818 Gallery: capook Stats: 325/266/140-150 WOE: Stop putting CRAP in my mouth!! Start Date: January 2003/Aug 2008	OMG!! Luvluv luv oopsies!!! I made them in a muffin pan, but 2day I'm gonna try the tuna cans for bigger oopsies. Can't beleive how good these are and so low in carbs. I think I'll try the oopsie donut batter in a mini muffin tin for donut holes.....way too many possibilities.