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Old 01-27-2009, 08:50 PM   #151
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Quote:
Originally Posted by amithereyet View Post
What recipe says 7 per serving? The one I'm looking at says 7 for total recipe.

OK, I must have misinterpreted:

Carbs per serving - include all nutritional information if known: 7g total

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Old 01-27-2009, 09:23 PM   #152
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Quote:
Originally Posted by WickedCrafty View Post
OK, I must have misinterpreted:

Carbs per serving - include all nutritional information if known: 7g total

Ah, I saw that too. Well it isn't entirely clear, but I figured there is no way that just sausage + egg = 7 carbs per egg, so it's gotta be batch total. Just my thought process.
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Old 01-27-2009, 10:08 PM   #153
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Quote:
Originally Posted by amithereyet View Post
Ah, I saw that too. Well it isn't entirely clear, but I figured there is no way that just sausage + egg = 7 carbs per egg, so it's gotta be batch total. Just my thought process.
LOL Once you brought it to my attention, that it's probably meaning for the WHOLE BATCH OF 12 eggs it made so much more sense!!! Thank you!

I just figured when it says carbs per serving, that that is what was calculated! silly me!
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Old 02-11-2009, 02:17 PM   #154
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I am making bacon wrapped scallops and bacon wrapped shrimp (marinated in coconut oil and lots of garlic) tonight.. I think this will be a great addition to the M/E recipes..

I am going to OFFICIALLY start M/E next week..
got to get back in the groove.. have gained almost all my weight back -ugg!
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Old 02-15-2009, 01:33 PM   #155
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bump

everyone

i am going to have bacon and scallops today too
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Old 02-17-2009, 11:53 PM   #156
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Marking this thread would like to come back and check out some of the reciepts
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Old 02-18-2009, 05:22 AM   #157
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What kind of scallops do you buy? I've always loved them but never made them at home.

Our favorite is to buy the ready-to-eat jumbo shrimp and fry them in butter and minced garlic until they start to brown. High heat.....yummy with a 'side' of beef steak!!

Must buy eggs today, down to last dozen. freaking out!
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Old 02-20-2009, 02:55 PM   #158
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Originally Posted by skeopple View Post
What kind of scallops do you buy? I've always loved them but never made them at home.

I buy the medium sized fresh frozen for scallops and bacon and i buy the large for pan fry.

most grocery stores have them in the fish market but i get a better deal on them if they are the bagged frozen..then i can eat more
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Old 02-20-2009, 05:20 PM   #159
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[COLOR="DarkOrchid"]MEL!!!!
Does that chicken have ...................boobs???[/COLOR]
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Old 02-20-2009, 05:22 PM   #160
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Originally Posted by silversunfire View Post
[COLOR="DarkOrchid"]MEL!!!!
Does that chicken have ...................boobs???[/COLOR]

you know all chickens have breasts Shari
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Old 02-20-2009, 05:23 PM   #161
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Old 02-20-2009, 07:53 PM   #162
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How do you cook your bacon wrapped shrimp Daisy?
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Old 03-06-2009, 03:57 PM   #163
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Quote:
Originally Posted by arly View Post
Mostly those I've seen on the main thread are for egg creams and chocolate eggs so without having to go thru all those pages, thought it would be nice to have other ecipes all in one place.
If you have one for OTHER THAN egg creams or choc. eggs....please let us see them here.

I made this last night on a whim and enjoyed it muchly:
MOCK RICE PUDDING

Beat 2 eggs with dash salt, 1/2 tsp. cinn., 2 tbl. hi fat cottage cheese, 2 pkts. sweetener or use liquid of choice (I used tsp vanilla Davincis).
Beat all well and cook in small hot frying pan with 1 tsp. melted EVCO.
Let set then flip over just til cooked thru and cheese is melting. DON'T OVERCOOK.

To me....this smelled and tasted a lot like rice pudding. Hope you like.
Yumm. This sounds delish!! I will have to make this.
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Old 03-06-2009, 05:18 PM   #164
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[COLOR="Red"]
Ooooooooooooh Yea Baby! i am Definitely Subscribing to this thread...
[/COLOR]
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Old 03-09-2009, 11:46 AM   #165
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I had to sub-- this thread is awesome!
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Old 03-10-2009, 10:55 PM   #166
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Click on this link for the best breakfast you can imagine. Would also make a great dessert:
Linda's Low Carb Menus & Recipes
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Old 03-12-2009, 04:13 AM   #167
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bumping with enthusiasm, glee and great appreciation!!!!!!
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Old 03-15-2009, 10:47 AM   #168
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All I can say is wow..so many great recipes, so little time,,,what to choose what to choose?
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Old 04-25-2009, 05:06 PM   #169
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Subbing
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Old 04-28-2009, 12:30 AM   #170
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Old 07-13-2009, 10:07 AM   #171
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I am sooooooooo hungry, and reading this is making my mouth water! I'm marking my spot to come back to after I get done copying and pasting these into my recipe docs!

Thanks everyone!
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Old 07-20-2009, 08:09 PM   #172
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Signing up and then going to bed! Reading all of this is making me hungry!!
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Old 08-18-2009, 04:10 AM   #173
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Subscribing...carry on as you were people

(this smilie makes me giggle!)
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Old 09-04-2009, 04:07 PM   #174
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thanks for all the recipes and ideas....from a newbie!!
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Old 09-06-2009, 08:18 PM   #175
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I know this is a super old post but I HAD to reply (this is my first post!!)
O-M-G! This is soooo good! I used caramel flavored syrup and it tastes just like flan! YUM
Thank you for posting this!


Quote:
Originally Posted by Mommie22boys View Post
[COLOR="Purple"]Breakfast Custard[/COLOR]

4 eggs
1/4 C cream
1/4 C water
1/2 C Davinci syrup (any flavor that sounds good)
1/2 tsp vanilla
cinnamon to taste (I just sprinkle the cinnamon on top once it's in the 'lil dishes)

Whirl in blender. Butter either a small casserole dish or 4 ramekins and pour in the custard mix. Place in a water bath at 350 for 35-45 minutes (35 for ramekins, 45 for casserole) until custard is set.
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Old 09-20-2009, 02:18 PM   #176
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Hehehe! Hey! Where have all the Recipe Makers Gone!

Well, it's been a while, since I've seen many new recipes or variations.

I posted this on a different thread, but realized it could be an egg thread idea, so here it it.

Egg and Cheese over Egg and Cheese!

Make your usual Oopsie Rolls
3 eggs, separated
3 oz cream cheese

Whipped whites, combine cheese and yolks, fold in, scoop out, bake. . .

Meanwhile, soft boil your eggs. . . I never do it correctly except by accident. The one time it worked, I put a dozen eggs in a pot, turned up the heat till it boiled then cut the heat off and let it cool, whenI got home two hours later, instead of a dozen hard boiled eggs I had a dozen soft boiled eggs, and I've never been happier with eggs since that discovery. Ahem, anyway . . .

Take one of your oopsie rolls and crack your soft boiled egg onto it. It's better if they are boiled till the white is set but the yolk is runny but contained. Sprinkle with a wee bit of shredded cheddar.

Nuke it if you need to/want to melt the cheese a bit. Oh I loved these, ate them for three days straight! Till I ran out of oopsies and eggs.
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Old 09-20-2009, 02:25 PM   #177
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Originally posted March 2, 2009, during a Heavy Snow Storm . . .

Quote:
Power Outage Curry Cottage Cheese
I know, I know! this is too simple to post. But I had no idea I could do this till I was stuck in a snow storm with no power and raw chicken for dinner!

1/2cup of cottage cheese from the non working fridge
fumble in the dark with a flash light for: salt and cracked black, onion and garlic pwdr, don't spill the liquid aminos, and don't sneeze the nutritional yeast, and don't inhale the curry powder. Mix as much or as little as you need to get a nice strong chewable flavor, then fish out a spoon and do your best to line the warm lettuce leaves with your lumpy spicy concoction, and try not to spill or rub your eyes with the Red Hot Hot sauce as you dribble it along your glowing white line of curry curds.

Light a candle, cause you'll want both hands to wrap these leaves up like a burrito and dig in! I hated cottage cheese until that night, Now I CAN'T STOP WANTING THIS!!!!!!
. . .
. . .
. . . Oh, Yay! The Power's Back on!
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Old 09-20-2009, 02:26 PM   #178
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Looks great metqa !

i have never done a good job of soft boiled eggs either..thats why i bought a poacher
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Old 09-20-2009, 02:39 PM   #179
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Thanks Mel! I have one of those Egg Steamers, but it burned itself out!

Here's another one:

Omelet Over Easy



For those of you who like the runny yolk of over easy but not the rubbery texture of the white, and for those who like the full flavor of scrambled but want the rich pure taste of yolk.

1/4 med onion sliced thinly, very thinly
2 eggs
1 oz cheddar, shredded
cooking oil ( i recommend bacon fat)
seasoning for the egg

Melt the oil in the skillet on medium high and set the onion in the skillet in a single layer to brown and crisp.

Meanwhile, separate at least one of the eggs and set the yolk aside. You can separate both of the eggs if you want more yolk center. Scramble the whites ( or the whites and one egg) with seasoning salt, pepper, etc. to your taste.

When the onions have browned and start to turn crisp, sprinkle half the cheddar into the pan over the onions, it will begin to melt immediately. Pour the scrambled egg into the pan, and rotate to fully coat the bottom. Let the bottom set up, then while tilting the pan to the side, use the spatula to lift a portion of the cooked bottom so that the liquid mixture still on top will flow underneath and cook. Do this all around the skillet till there is very little liquid egg left on top. Sprinkle the rest of the cheese on top and gently add the yolk off center. Carefully lift up one edge of the omelet, and fold it over to the other edge, trapping the yolk inside. Let it heat a minute longer to warm and set the center, then slide onto your serving plate.

You'll have the rich blended flavor of scrambled egg speckled with crispy sweet onion and sharp cheese, but when you cut the center a pool of warm rich yolk will burst forth inviting you to dip your scrambled portion and sigh in over easy delight.
Mmmmm!:blush:

Last edited by metqa; 09-20-2009 at 02:40 PM..
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Old 09-22-2009, 04:45 PM   #180
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Quote:
Originally Posted by metqa View Post
Thanks Mel! I have one of those Egg Steamers, but it burned itself out!

Here's another one:

Omelet Over Easy



For those of you who like the runny yolk of over easy but not the rubbery texture of the white, and for those who like the full flavor of scrambled but want the rich pure taste of yolk.

1/4 med onion sliced thinly, very thinly
2 eggs
1 oz cheddar, shredded
cooking oil ( i recommend bacon fat)
seasoning for the egg

Melt the oil in the skillet on medium high and set the onion in the skillet in a single layer to brown and crisp.

Meanwhile, separate at least one of the eggs and set the yolk aside. You can separate both of the eggs if you want more yolk center. Scramble the whites ( or the whites and one egg) with seasoning salt, pepper, etc. to your taste.

When the onions have browned and start to turn crisp, sprinkle half the cheddar into the pan over the onions, it will begin to melt immediately. Pour the scrambled egg into the pan, and rotate to fully coat the bottom. Let the bottom set up, then while tilting the pan to the side, use the spatula to lift a portion of the cooked bottom so that the liquid mixture still on top will flow underneath and cook. Do this all around the skillet till there is very little liquid egg left on top. Sprinkle the rest of the cheese on top and gently add the yolk off center. Carefully lift up one edge of the omelet, and fold it over to the other edge, trapping the yolk inside. Let it heat a minute longer to warm and set the center, then slide onto your serving plate.

You'll have the rich blended flavor of scrambled egg speckled with crispy sweet onion and sharp cheese, but when you cut the center a pool of warm rich yolk will burst forth inviting you to dip your scrambled portion and sigh in over easy delight.
Mmmmm!:blush:
OMG YUM!! I am so going to have to try this..I always end up with hard yolks and I don't like it..

TY!
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