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#931 |
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Senior LCF Member
Join Date: Aug 2004
Location: CA
Posts: 88
Gallery: lscoop
Stats: 115, maintaining
WOE: Mostly raw, organic, low-glycemic
Start Date: 8/05
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Thanks, Gentle Giant....
Sorry, ClikChick.....I wonder if the gnocchi would work if you used Soy Protein Isolate and just substituted the CarbQuik for the Wheat Flour portion..... Any other experimenters or ideas out there? Chef Greg, are you with us? |
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Sponsored Links
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#932 | |
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MAJOR LCF POSTER!
Join Date: Jan 2003
Location: Cumberland Plateau, Tn
Posts: 1,423
Gallery: ClikChik
Stats: 137.6/122/115 and 5'
WOE: WW Flex
Start Date: Feb 21, 2007
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#933 |
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Senior LCF Member
Join Date: Feb 2004
Location: What, I'm invisible???
Posts: 366
Gallery: Autuamnsprite
Stats: yeah, I'll get back to you on that....
WOE: NO Flour, Sugar or Whites
Start Date: Again or yet
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I just finished reading all 40 pages of this thread!!! Took me two days
I just wanted to say that (since I just finished it's still fresh in my mind) ChefGreg said to put in 1.5 times the yeast in yeast bread type recipes. Hope that helps someone. You guys are prolific when it comes to this stuff. I think I'll order some and see how it does. |
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#934 | |
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MAJOR LCF POSTER!
Join Date: Jan 2003
Location: Cumberland Plateau, Tn
Posts: 1,423
Gallery: ClikChik
Stats: 137.6/122/115 and 5'
WOE: WW Flex
Start Date: Feb 21, 2007
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#935 |
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Senior LCF Member
Join Date: Aug 2004
Location: CA
Posts: 88
Gallery: lscoop
Stats: 115, maintaining
WOE: Mostly raw, organic, low-glycemic
Start Date: 8/05
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CarbQuik Vacuum Sealing
I just wanted to let the manufacturers know how much I appreciate the fact that you put the CarbQuik in that silver foil wrap (at least the 3-lb box, which is the only one I get). You can reseal it every time after using it with the vacuum sealer (not taking out the air, just heat-sealing the wrap). It keeps it fresh and none of those little bugs can try to get into it :-)
Those of you who have vaccum sealers, try it! |
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#936 |
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Senior LCF Member
Join Date: Jun 2004
Location: Florida
Posts: 799
Gallery: underHiswing
Stats: Size 14/6-8/8
WOE: moderate carb, whole foods
Start Date: 7/03
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Great tip...thanks, I'll try that! Just received my first box!
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#937 |
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Junior LCF Member
Join Date: Nov 2004
Location: Tennessee
Posts: 26
Gallery: DASanders
Stats: 195/150/125
WOE: Atkins
Start Date: February 2004
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What's Up?
Haven't seen any new postings in a while, so I thought I would pop in to say hello and see what's up. I hope everyone is well and still busy making recipes up for me (can't seem to come up with my own).
Regards, Denice PS: Valentine's Day is coming up. Anyone have any plans or new ideas for low carb goodies? ![]() |
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#939 |
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Way too much time on my hands!
Join Date: Jul 2002
Location: Alpharetta,Ga.
Posts: 12,582
Gallery: inatic
Stats: 182/126.2 5'4 46!yo 16/4 *5* kidlets later!
WOE: Coach Supervised
Start Date: LC since 2/02 B'building since 10/15/02
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Has anyone had good results with the CQ and lower the fat contents.
My plan doesnt allow all this fat. |
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#940 | |
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Senior LCF Member
Join Date: Feb 2004
Location: Montreal, QC
Posts: 620
Gallery: kglowack
Stats: 165/158/135 @ 5'8
Start Date: October 2003. Restart July 2008
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#941 |
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Senior LCF Member
Join Date: Aug 2004
Location: Orange Co, CA
Posts: 599
Gallery: showgirl
Stats: 127/116/115 5'3"
WOE: diet free!
Start Date: 3/1/05
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inatic-how nice to see you here
i've been experimenting w/ z-trim to replace 1/3 of the fat in recipes. i made paula deens ooey gooey pumpkin cake replacing 1/3 of the butter and 1/3 cream cheese w/z-trim with good results (although i never tasted the original version) however because it's almost all fiber i've only been able to eat 1/2 of a serving becuase i don't want any u-no-what problems the ultimate in portion control. i've also used z-trim in one of lindasues recipes and it's good. |
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#942 | |
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MAJOR LCF POSTER!
Join Date: May 2004
Location: Berkshires, MA
Posts: 1,018
Gallery: KellyMarie38
Stats: 144.8-136.8-135.8-130 & tone-5'7" tall
WOE: Low Carb
Start Date: 07/2001
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#943 |
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Administrator
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Here is some information about Z-Trim. It is now available at Netrition.com: http://www.netrition.com/ztrim_page.html
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#944 |
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Senior LCF Member
Join Date: Jun 2004
Location: Florida
Posts: 799
Gallery: underHiswing
Stats: Size 14/6-8/8
WOE: moderate carb, whole foods
Start Date: 7/03
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showgirl-
I noticed that you made Paula D.'s Pumpkin Gooey Butter Cake using the Carbquik. Her recipe looked so good, and I've been wondering about trying to make it LC...would you mind sharing your converted recipe? Thanks! Laurie |
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#945 | |
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Senior LCF Member
Join Date: Aug 2004
Location: Orange Co, CA
Posts: 599
Gallery: showgirl
Stats: 127/116/115 5'3"
WOE: diet free!
Start Date: 3/1/05
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Quote:
Cake: 1 package yellow cake mix (18 1/4-ounce) (2 cups (8oz) carb quick + 1 1/4 cups granular splenda or equivalent + 2 teaspoons baking powder) 1 egg 8 tablespoons butter, melted (unsalted!) (5 T butter + 3 T *z-trim) Filling: 1 package cream cheese (8-ounce) softened (5 T cream cheese + 3 T *z-trim) 15 ounces pumpkin, canned (15-ounce) 3 eggs 1 teaspoon vanilla 8 tablespoons butter, melted (unsalted) (5 T butter + 3 T *z-trim) 2 cups powdered sugar (16-ounce) (whey low granular + corn starch ground in a coffee grinder**) 1 teaspoon cinnamon 1 teaspoon nutmeg *i mixed the z-trim into the butter & cream cheese according to their instructions prior to assembling this recipe, which is beat w/mixer for 3 minutes to incorporate. **the ratio of corn starch to sugar is 1 cup of sugar to 1 T of corn starch which of course adds a few carbs but not that much per serving. after grinding in coffee grinder, i then measured 16oz this sounds like a lot of work, but if you like to bake it is so yummy! Preheat oven to 350 degrees F. To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling. To make the filling: In a large bowl, beat the cream cheese/z trim mixture and pumpkin until smooth. Add the eggs, vanilla, and butter/z trim mixture, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream. Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above. For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above. For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above. Last edited by showgirl : 02-09-2005 at 03:26 PM. |
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#946 | |
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MAJOR LCF POSTER!
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#947 |
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Senior LCF Member
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Hiya,
Seeing as it is Mardi Gras time (and a website I read often is having a cookoff) I decided to make a big pot of gumbo using CarbQuick as a roux. I wasn't sure it would work, but I figured, what they heck, why not. I made a medium-dark roux using 4 tbl CQ and 4 tbl oil. Also into the gumbo went 3 lbs of sausage, 1.5 lbs okra, 2 large bell peppers, 1 large spanish onion, 5 stalks of celery, a can of tomatoes (large) and my cajun spice blend consisting of cayenne pepper, black pepper, white pepper, tarragon, thyme, oregano, celery salt, chili powder, garlic powder, and onion powder. The roux actually made up really quickly, only took about 2 minutes worth of total cooking time, if that, so, that is scary fast for a roux. The flavor was very good though, and even that small amount of roux combined with the thickening power of the Okra left the gumbo nicely done. Here are some photos: ![]() Big bowl of chopped veggies, I left them big to give it some good mouth texture. ![]() The Roux ![]() Sausages browning first in the pot. ![]() The veggies after having been cooked down. ![]() The spice blend. ![]() Finished bowl of gumbo |
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#949 |
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Senior LCF Member
Join Date: Aug 2004
Location: CA
Posts: 88
Gallery: lscoop
Stats: 115, maintaining
WOE: Mostly raw, organic, low-glycemic
Start Date: 8/05
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Thanks, Nullo---I asked for the recipe on a different board but, since I subscribe to this thread also, I got it here instead :-)....
Thanks for the pix....it looks WONDERFUL! I've discovered that CarbQuik is great for making an instant roux. I can't tell you how many dishes it's saved for me...gravies, soups, desserts; it's the best thickener of all. I can even cut down the butter with it and use maybe 1/4 to 1/3 part butter (or oil) and an equal amount of z-trim to 1 part CarbQuik, depending on what I'm using it for. It instantly becomes this thick, bubbly thing that seems to triple in size from the ingredients that you put in and if you quickly mix it so that the lumps are gone you can use it in the beginning, middle or end of a dish to thicken it without worrying (you wouldn't normally think about heating milk and adding your flour/butter mix at the end to make a bechemel sauce, but you can probably do it with CarbQuik!). Last edited by lscoop : 02-10-2005 at 09:06 AM. |
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#950 |
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Senior LCF Member
Join Date: Jun 2004
Location: Florida
Posts: 799
Gallery: underHiswing
Stats: Size 14/6-8/8
WOE: moderate carb, whole foods
Start Date: 7/03
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showgirl-
Thanks so much for taking the time to put in the recipe/variations for the tweaked Gooey Butter Cake...I surely appreciate your time and effort! Sounds great. I may try and incorporate some liquid Splenda in there to try and lower the carbs some. I just could not seem to figure out what to use for the cake mix. Thanks again! Laurie |
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#951 |
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Senior LCF Member
Join Date: Feb 2005
Posts: 70
Gallery: hipslikemonroe
Stats: 198.5/198.5/135
WOE: Atkins
Start Date: restarting Jan 08
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I just ordered my second box of carbquick. I went through the first one so fast!
so far i've made the brownies, white russian brownies, blueberry muffins, cheddar bay biscuits, pancakes, and pizza crust. My brownies were unsuccessful, only because i took the two cups of powdered splenda and made them four cups by mistake..they were good but had way to much splenda which made me feel like i'd cheated and ate a bunch of sugar. The pancakes and biscuits turned out great, however the pizza crust was awful, it was very biscuit like. I prefer the pork rind or deep dish crust much better. I love making the muffins in the mini muffin sheets....i just made them with the minicard chips and some cocunut ones too. They're a very nice treat! My next attempt is that delicious coffee cake that was posted ![]() |
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#952 | |
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Senior LCF Member
Join Date: Aug 2004
Location: Orange Co, CA
Posts: 599
Gallery: showgirl
Stats: 127/116/115 5'3"
WOE: diet free!
Start Date: 3/1/05
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Quote:
Last edited by showgirl : 02-10-2005 at 04:45 PM. |
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#953 |
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Senior LCF Member
Join Date: Jan 2005
Location: Clinton, Maryland
Posts: 62
Gallery: Alice J Polhemus
Stats: 292/270/180- then 160
WOE: Atkins
Start Date: Aug. 2000 - lost 65 lbs - regained - restart 12/04
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Cargquik - coconut shrimp
Hi everyone,
I keep wanting to try carbquik, but from what I've been reading I don't see how many "carbs per serving" it has. Also I still have 95lbs to go to goal. Is it something that I should wait until I get closer to goal? I have a desire to make "coconut shrimp" which seems to be made by dipping in a flour batter. The rest of ingredients all seem to be "legal". Any suggestions please. What would be the carbcount for 1 cup of Carbquik? Thanks in advance, Alice |
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#954 |
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Big Yapper!!!!
Join Date: Jun 2002
Location: Spring, TX
Posts: 8,278
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
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Based on the numbers on the box, this is how I count Carbquik:
Per 1 Cup Carbquik: 324 Calories; 23g Fat; 19g Protein; 58g Carbohydrate; 45g Dietary Fiber; 12g Net Carbs |
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#955 | |
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MAJOR LCF POSTER!
Join Date: Oct 2003
Location: Maine
Posts: 1,281
Gallery: Cap57
Stats: 150/130/130 (5'8")
WOE: Atkins maintenance
Start Date: Sept. 2003 starting over 7/07
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Re: Cargquik - coconut shrimp
Quote:
Yummy coconut shrimp I've been craving coconut shrimp. I combined elements from old threads here with an adapted high carb recipe. It came out great. This also works for chicken tenders, as we had one non-seafood eater at dinner. Coconut shrimp-4 servings 32 med-large shrimp (I bought frozen easy-peel shrimp, 31-40 per lb), thawed, peeled, and drained on paper towels. 1 egg, beaten 1 Tab. coconut Davinci's syrup, (or a little coconut extract) 6 drops of liquid Splenda, or 1 packet dry 1/2 cup Carbquik 1/2-2/3 cup beer (I used Aspen Edge). 1 1/2 tsp. baking powder 2 cups unsweetened coconut- I got mine at the health food store 1/4 cup coconut Davinci's syrup oil for frying Put coconut in food processor to make the shreds finer. Pour 1/4 cup coconut Davinci's over and mix well. Set aside. In med. bowl beat egg, add 1 Tab. Davinci's or extract, Splenda, flour sub. baking powder, and 1/2 cup beer. If |