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#211 |
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Way too much time on my hands!
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OK, I have an "Impossible Lasagne Pie" in the oven now.
The recipe is below; my 'changes' are in [color=red]red[/color]. I also have a tip, not sure if anyone, or everyone, does this already or not: I bought a 6.2 pound package of ground beef at Sam's the other day. When I do that, I always come home and brown it up and drain it, and when it's cool enough, I package it in the quart-size freezer bags. In this case, I divided the meat evenly into 6 packages, so I have approximately a pound of browned, drained ground beef in a package. I then manipulate the contents around in the sealed bag until I have formed a somewhat-flat package and freeze these on a cookie sheet. When they are frozen solid, I stack them in the freezer. It only takes a few minutes to defrost a package when I need it, and I don't have to take the time to brown and drain a pound of ground beef the next SIX times (in this case) that a recipe calls for it. * Exported from MasterCook * Impossible Lasagne Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Carbquik Entree- Meat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cottage cheese 1/4 cup grated Parmesan cheese 1 pound ground beef -- browned and drained 1 cup shredded mozzarella cheese -- divided [color=red](I used a packaged pizza cheese blend)[/color] 1 teaspoon dried oregano 1/2 teaspoon dried basil [color=red](I used 1 1/2 teaspoons Italian seasoning to replace both the oregano and basil)[/color] 6 ounces tomato paste 1 cup Carb Countdown 2% 2 eggs 2/3 cup Carbquik 1 teaspoon salt 1/4 teaspoon pepper [color=red](I used white pepper)[/color] Preheat oven to 400F [color=red](I used a glass baking dish, so only heated oven to 375F)[/color]. Grease [color=red](I used olive oil spray)[/color] an 8-inch square pan; set aside. Layer cottage cheese and Parmesan cheese in prepared pan. Mix cooked beef, 1/2 cup of the mozzarella cheese, the oregano, basil and tomato paste; spoon evenly over top. Beat milk, eggs, baking mix, salt and pepper until smooth; 15 seconds in blender on high- or 1 minute with hand beater. Pour into pan. Bake until golden brown and knife inserted in center comes out clean, 30 to 35 minutes. Sprinkle with remaining cheese. Let stand 5 minutes before serving. [color=red](I sprinkled the cheese over during the last 10 minutes of baking- I don't really like melty cheese on top of casseroles- just a personal preference.)[/color] - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 430 Calories; 31g Fat (62.0% calories from fat); 28g Protein; 14g Carbohydrate; 7g Dietary Fiber; 152mg Cholesterol; 1010mg Sodium. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 Last edited by Pami; 09-26-2004 at 04:00 PM.. |
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#212 |
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Way too much time on my hands!
Join Date: Jun 2002
Location: Kansas
Posts: 23,516
Gallery: CarolynF
Stats: 195/151/139
WOE: Eat Fat, Get Thin/I Can Make You Thin
Start Date: January 2001
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I found a mini-cookbook featuring Bisquick at the checkout at Wallie World..
This recipe looks fabulous..I made the struesel part lowcarb friendly. Morning Glory Muffin Squares Streusel Topping: 1/2 cup Carbquick 1/4 tsp. cinnamon 1/4 cup finely chopped walnuts 1/3 cup Splenda 2 Tbs. firm butter Muffins: 2 cups Carbquick 1 1/2 tsp. pumpkin pie spice 1/4-1/2 cup walnuts, chopped 1/2 cup shredded carrots 1/2 cup raisins (optional) 2 Tbs. splenda or other sweetener 2/3 cup CarbCountdown milk 2 Tbs. oil 1 egg Heat oven to 375. In a small bowl mix the streusel ingredients, cutting in the butter, using fork until mixture it crumbly. In a large bowl, stir 2 cups Carbquick, pumpkin pie spice, nuts, carrots, raisins (optional), and sweetener. Stir in milk, oil, and egg. Pour into ungreased 8 inch square pan. Sprinkle with streusel. Bake 30 to 35 mintues or until toothpick inserted in center comes out clean. Cool 30 minutes before serving. Serve warm. Makes 9 servings. My notes: I haven't made this..LOL..but I'm wondering if it needs more sweetner in the muffin part. I might fill my measuring cup up with 1/2 cup milk and then top it off with Davinci syrup to the 2/3 cup mark.. As soon as my Carbquick comes in, I'm trying this..Or Erin's apple pie.. |
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#213 | |
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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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Quote:
1 cup CarbQuick 1/4 cup softened Butter 2 TB boiling water [COLOR=firebrick]my additions about 2 TB hazelnut flour (forgot to measure and started sprinkling!) 1/4 tsp unsweetened cocoa powder 3 packets Splenda [/COLOR] baked it for about 8 minutes and let it cool. THEN I added the chocolate pie recipe I found on here (forgive me for not knowing whose recipe this is...I've looked at sooooooo many!): 2 eggs 1 cup Chocolate Countdown 1/4 cup softened butter 2 TB cocoa powder 1/2 cup Splenda 1/2 cup CarbQuik 1 tsp vanilla mixed in a processor and poured into the crust then baked at 350 for about 20 minutes. A toothpick came out clean. OMG! Hubby is swearing his undying love to me.....! I topped with whipped creme. The crust was about 1/4" thick.I have not done the carb count. Trying to figure out FitDay! ![]()
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[COLOR="Indigo"]My greatest fear is that there is no PMS and this is just my personality... ~~*Teresa*~~ Ever feel like your guardian angel went out for a smoke? [/COLOR]
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#214 |
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Way too much time on my hands!
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[COLOR=darkblue]
UPDATE: The lasagne pie is delicious! It has a slightly sweet flavor, not unpleasant at all, but more like there might be some cooked onions in the sauce, which there aren't! I will post a picture later, probably tomorrow, because I am working 3rd shift tonight. I might have to take a piece of this to work with me to have in the middle of the night tonight. If I do, I will be able to let you know how it re-heats! Oops- edited to say: I will add some red pepper flakes or cayenne to the sauce mixture next time. [/COLOR] Last edited by Pami; 09-26-2004 at 04:14 PM.. |
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#215 |
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The Cute WIT
Join Date: Jan 2003
Location: In the Land of Detox!
Posts: 8,711
Gallery: HaleysNana
WOE: Sugar Free...one day at a time!
Start Date: 4/12/04
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What am I doing wrong?
I've tried biscuits twice and they do not rise at all!! The flavor is great, but there is no way I could cut them to add butter. I even tried adding a little baking powder the second time....still flat as a pancake??
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#216 |
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MAJOR LCF POSTER!
Join Date: Mar 2004
Location: Sunny AZ
Posts: 2,580
Gallery: julieboolie
Stats: 266/174/169 Size 22/12/10
WOE: Atkins.
Start Date: July 14, 2003, restart 2/1/06 (189!)
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I tried the turkey/chicken pot pie recipe last night. I didn't like it as much as I thought I would. I may add some Splenda to the crust part, and definitely some butter. It's kinda bland. The gravy was good, but would probably be better w/ more chicken in it.
I did make the choc. cream pie - original recipe. It's very good! I love it, a bit too much. I am off to freeze the rest of if for a while. I still have portion control issues, and even though it's good and won't stall me, I am worried too much will keep me from losing. I just ordered some more boxes. I love that Berry Cobbler (Pami's recipe). It's the best one I've tried so far. I love it warm, although it's good the next day too (if any's left). The only think I do differently is use a cup of DaVinci's instead of the water and splenda for the fruit part. Saves a ton of carbs and tastes great! Love it! I think that will be my reward next week if I can do a week of egg/meat to get the scales moving again!
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Julie 5'6", 40 years young! [COLOR="darkorchid"]Goal: 169 again and staying there this time!![/COLOR] Prov. 3:5-6 - "He shall direct (my) paths" |
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#218 | ||
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Way too much time on my hands!
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Re: What am I doing wrong?
Quote:
Quote:
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#219 |
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The Cute WIT
Join Date: Jan 2003
Location: In the Land of Detox!
Posts: 8,711
Gallery: HaleysNana
WOE: Sugar Free...one day at a time!
Start Date: 4/12/04
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I did all of that except knead the dough.....I'll try batch #3 doing that...keep your fingers crossed! I really really want biscuits like those in the picture! DH was laughing at the last 2 batches and offered to use them as coasters!
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#220 |
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Senior LCF Member
Join Date: Mar 2004
Location: Wisconsin
Posts: 629
Gallery: Criosa
Stats: 240/192/150 - 5'10"
WOE: Lower Carb/Organic when possilbe
Start Date: original: 2/03 - restart: 3/07
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Another Carbquik Pizza recipe
I took an old Bisquick pizza recipe and used some suggestions from Chefgreg's roll recipe to create a delicious hand held pizza. My kids love it!
1 1/2 tablespoons yeast (I buy it by the bag) 3/4 c. warm water 1 tsp. sugar (I hate using this stuff) 2 1/2 c. Carbquik 1/4 tsp baking soda Soften yeast in water and sugar, let sit for a few minutes. Add the mix and baking soda. Knead 2 minutes (I have a kitchen aid). Roll into 2 12" circles (actually I made one huge 16" pizza), using a little carbquik to keep it from sticking to the pin. You could probably pat it out into the pan, but mine has holes on the bottom, so I couldn't do that. Put on a greased pizza pan, brush with olive oil. Add pizza sauce and toppings. I let it sit out for about an hour, and it didn't rise much, so I don't know if it is necessary. Bake in 425 degree oven about 15 minutes. note: I really don't know if you have to add sugar and baking soda - they are not in my original recipe. I'm hoping its true that the yeast consumes the sugar. Chefgreg said to use 1.5 times the yeast, so that's why I add 1 1/2 Tbsp. of it. I didn't notice a strong yeast flavor. The dough is very easy to work with and I think it might make good bread sticks too. *This is very very good. The kids fought over the last piece. Of course they're always up to a good fight. Last edited by Criosa; 09-27-2004 at 04:42 PM.. |
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#221 | |
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The Low Carb Chef
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Re: Another Carbquik Pizza recipe
Criosa,
Honestly the Baking Soda in this recipe actually would offer nothing in this application. If you were looking for a bit more rise, increase the yeast. I am so glad this turned out for you and your right, Carbquik makes wonderful bread sticks. BTW, you actually hurt the effect of the yeast by adding it to the water with the baking soda. These really don't like each other. Next time just use the yeast and a pinch of sugar to feed the yeast. Chef Greg Quote:
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#222 |
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Senior LCF Member
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Talk about your Slick, Quick and Easy
I made Taco Pizza tonite with a Carbquick crust!
I made the pizza crust on the box and prebaked it like it says to do on the website. I browned some burger and seasoned it with the low carb taco seasoning (Linda? Dotties?). Spread some pizza sauce on the crust - really thinly. Added the burger and a bunch of mexican cheese. Then I baked it about 10-12 minutes, let it set a few. Added some lettuce and tomatoes. My DD wouldnt eat the crust - but then nothing new or 'lowcarb' crosses her lips. DH (a non lowcarber) said, hey the crust is pretty good! WHAT! AM I HEARING THINGS? DH just finished, put his plate in the sink and said Thank you, honey, that was good! OMG! OMG! OMG! Be still my heart!
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Nashinga I can do all things through Christ who strengthens me. Started 5/1/03 232/173.5/140 or less |
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#223 |
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Senior LCF Member
Join Date: Mar 2004
Location: Wisconsin
Posts: 629
Gallery: Criosa
Stats: 240/192/150 - 5'10"
WOE: Lower Carb/Organic when possilbe
Start Date: original: 2/03 - restart: 3/07
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Re: Re: Another Carbquik Pizza recipe
[QUOTE]Originally posted by Chefgreg
[B]Criosa, Honestly the Baking Soda in this recipe actually would offer nothing in this application. If you were looking for a bit more rise, increase the yeast. I am so glad this turned out for you and your right, Carbquik makes wonderful bread sticks. BTW, you actually hurt the effect of the yeast by adding it to the water with the baking soda. These really don't like each other. Next time just use the yeast and a pinch of sugar to feed the yeast. Chefgreg, Okay, next time I'll leave out the baking soda, and cut down on the sugar (gladly). Actually, I didn't add the baking soda to the water. I added it to the Carbquik mix. I really don't care if it rises anymore than it did, because I thought it tasted great. Do you think I needed to let it rise, or could I just bake it right away? What I mean is, I wondered if it made any difference in the outcome to let it sit for an hour before I baked it, since it didn't really rise much. |
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#225 | |
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Senior LCF Member
Join Date: Mar 2004
Location: Wisconsin
Posts: 629
Gallery: Criosa
Stats: 240/192/150 - 5'10"
WOE: Lower Carb/Organic when possilbe
Start Date: original: 2/03 - restart: 3/07
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Quote:
I feel bad for bothering you about this, but you seem so willing to help, and I want to get it right. You said proof the dough before you roll it out, then pop it into a hot oven for more spring. I didn't proof the dough before I rolled it out. I let it sit after I made all the toppings on it. So would it be best to let it sit in a bowl for awhile, roll it out (no second rise), and bake it? Thank you so much for your advice! |
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#227 |
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Senior LCF Member
Join Date: Sep 2004
Location: Vermont
Posts: 65
Gallery: geegee4456
Stats: 211/170/150
WOE: Atkins
Start Date: May 2004
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Chef Greg, Can you use the Carbquick in the Artisan Bread recipe in the next thread instead of the Atkins mix. I hate the taste of soy.
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#229 |
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Senior LCF Member
Join Date: Sep 2004
Location: Vermont
Posts: 65
Gallery: geegee4456
Stats: 211/170/150
WOE: Atkins
Start Date: May 2004
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Thank you Chef Greg. Here is the recipe I was talking about. Should I just replace the Atkins Bake mix with the Carbquik. I just love Carbquik.
Artisan Flat Bread (Ciabatta/Foccacia) Preheat oven to 350 8 oz cream cheese 4 eggs 1/2 C almond flour 1/4 C parmesan cheese 3/4 C Atkins bake mix (I use the knock off homemade fake mix instead of his - recipe to follow) 1 tsp fresh minced garlic salt and pepper (this can get salty so watch it - 1 tsp maybe too much in the salt area) 1 tsp baking powder Mix this in the food processor until smooth. Then add and stor by hand 1 C shredded Italian cheeses (I use preshredded from the store) Pour out onto a jelly roll pan lined with parchment and spread from edge to edge evenly with a spatula - it is sticky and this will take some time (if you use a smaller pan it will be very thick and you can't make sandwiches with it) Sprinkle with: 2 tsp of assorted herbs (I used basil, oregeno and garlic) Bake until nicely browned on top (my oven is about 30 minutes, but watch it from 20 on) Remove from oven and brush with 1 Tbl of olive oil Pop out of pan and cool on a wire racks. For 12 servings I get the following per serving: Cals 192, Fat: 16, Carbs: 3, Fiber: 1, Net Carbs 2, Protein: 9 |
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#230 |
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The Low Carb Chef
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Well lets look at this recipe; Ok I have revised the recipe below, in all honesty you don't need the almond flour either. I would also suggest that when you mix this do it like this. Cream the cream cheese in the mixer till fluffy, add the eggs one at a time till each is well blended in the cream cheese. Then add all the dry ingredients all at once and mix just till blended together. I would then let this rest 10-15 minutes before you begin working it into the pan.
Give this a try, but if you want to make a classical style Focaccia, give this a try Focaccia (Italian Garlic-Cheese Bread) 1 package dry yeast 1 cup warm water 2 teaspoons granulated sugar 3/4 teaspoon salt 1/4 cup olive oil 2 2/3 to 3 cups Carbquik 4 garlic cloves, minced 1/4 cup Parmesan cheese Fresh or dried rosemary leaves Dissolve yeast in water. Let stand until bubbly. Stir in sugar, salt and olive oil. Add 2 cups Carbquik and beat until elastic. Stir in 2/3 cup more Carbquik. Knead for 10 to 15 minutes. Put into a greased bowl. Turn over to coat well. Cover and let rise for 1 hour. Heat 1/4 cup oil. Add garlic and cook until soft and yellow. Set aside. Punch dough down and knead briefly. Roll with a rolling pin and stretch to fit a greased 15 x 10-inch cookie sheet (with sides). Pierce dough with the end of a wooden spoon at 1-inch intervals. Drizzle garlic and oil all over. Sprinkle with Parmesan cheese and rosemary. Let rise, covered, for 10 to 15 minutes. Bake at 400 degrees F for 15 to 18 minutes. Alternate Toppings Rosemary: Just before baking, dimple the top of the dough and drizzle with 1 1/2 tablespoons olive oil, sprinkle on 1 teaspoon sea salt or kosher salt and a sprinkling of fresh or dried rosemary leaves Good Luck Chef Greg
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"Nothing taste as good as thin feels" Dedicated to my dear friend Robt Atkins MD |
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#231 |
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Very Gabby LCF Member!!!
Join Date: May 2003
Location: White Mountains, NH
Posts: 4,384
Gallery: mmorris
Stats: 266/161/150 -(105)-
WOE: Atkins
Start Date: August 2002
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Tweeked BEEF ENCHILADA PIE
1 lb. ground beef 2 teaspoons chopped onion dried 2 cloves garlic, finely chopped 2 tsp. chili powder 1/2 tsp. dried oregano leaves 1/2 tsp. salt 1/4 tsp. pepper 8 oz. tomato sauce 2/3 c. broken up, Restaurant Style Edge Chips 4 ounce. shredded Cheddar cheese 4 ounce cream cheese ¾ cup cream mix with ¾ cup water 3 eggs 3/4 c. carbquik Heat oven to 400 degrees. Grease pie plate 10 x 1 1/2 inch. Cook and stir ground beef, onion and garlic until brown; drain Stir in chili powder, oregano, salt, pepper and sauce.. In processor; Beat milk, water, eggs and baking mix until smooth, 15 seconds in blender on high or 1 minute with hand beater Spread ½ beef mixture In pan.. Layer edge chips, cheese, meat mixure. Pour bake mix over top. Bake until knife inserted in center comes out clean, 25-30 minutes.. Serve with chopped tomato, shredded lettuce and sour cream if desired. 4 large servings 400 Cal, 5.1 net Carb
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[COLOR="Blue"]I can do everything through Christ who gives me strength Philippians 4:13[/COLOR] [COLOR="Red"]Proud Military Mom[/COLOR][COLOR="Navy"]Proud Mother of 3, Grandmother of 4 and one one the way[/COLOR] Last edited by mmorris; 09-28-2004 at 10:57 AM.. |
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#232 |
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The Cute WIT
Join Date: Jan 2003
Location: In the Land of Detox!
Posts: 8,711
Gallery: HaleysNana
WOE: Sugar Free...one day at a time!
Start Date: 4/12/04
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ChefGreg....I'm going to try biscuits (3rd try tonight) and I really want to get it right so I'm not wasting my Bisquik (although I confess if they rise good this time I'm ordering another case of the stuff). The last 2 batches were as flat as could be. If I kneed the dough, can you tell me how long approximately? And would it help if I added baking soda? I measured the ingredients exactly so I know I'm not doing that part wrong. Please help....my hubbys thinks somebody is pulling my leg about these biscuits!
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Pam Fitness is not a destination....it's a journey!! |
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#233 | |
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The Low Carb Chef
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Quote:
I have included a recipe I used during the many demos I have done around the country. Now some tips. First let me suggest that you simply use a wooden spoon and gently bring the ingredients together. Once the dough is just together, not sticky or wet, it actually will appear a little shaggy, with your hands bring the dough together and place this on a work surface. Now what I like to do now is simply pat and form the dough into a rectangle about 3/4 of an inch thick. Once you have this together use a biscuit cutter to cut out the biscuits. For that really brown top at this point you can brush the tops with melted butter. Now here is another fun little trick. once you have the dough together, divide it into 4 or 5 equal size pieces, now here it gets a touch tricky. Roll each piece out as thin as possible while still keeping the dough together. Once each piece is rolled out, stack each on top of the other, using just a sprinkle of water between each layer. Proceed to cut out the same size biscuits, what this does is create a biscuit similar to those Grands flaky layered biscuits from the pop open can. I wish you the best of luck. BTW, you said Bisquick I hope your using Carbquik... Carbquik Biscuits 2 cups Carbquik 2 ounces Butter, cold 1 tablespoon double acting baking powder 1 pinch salt ½ cup Buttermilk +/- as needed Preheat oven to 450° F. Cut the cold butter into the Carbquik with either a pasty cutter or two knives, till the mixture resembles course meal. Add baking powder a pinch of salt and blend well. Add the buttermilk to the dry mix. Mix till dough forms and comes together, but do not over work the dough. Work the dough either by hand or with a rolling pin to ¾ inch thickness. Cut 2” biscuits with either a round biscuit cutter or a drinking glass dipped in Carbquik Bake in hot oven 8-10 minutes till biscuits are golden brown. |
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#235 |
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MAJOR LCF POSTER!
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I haven't tried Rosie's though I have seen them on one of the web site I order from. Chef, have you ever tried La Tiara Taco Shells. They are great too, They used to be billed as 1 carb per shell, but I guess the FDA got to them because they are now 4 per shell, but, very very food. I'll give Rosie's a shot next time I order.
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#236 |
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Administrator
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That wasn't the FDA that got to them. Netrition.com paid the bill to get the La Tiara taco shells tested - and they failed the high fiber claims (as expected based on the ingredients).
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#237 |
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Senior LCF Member
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Chefgreg,
I tried the dumplings today. The broth was simmering (just barely boiling) , they stayed together for the most part while cooking but fell apart when I spooned them out of the pot and the texture when I was actually eating them was like the dumpling was not quite holding together, it was a very loose bind. The flavor was great but the texture was not right. I thought maybe the dough might be too wet but I think if it was, it was just slightly too wet. My pre-low carb dumplings were can biscuits, rolled out and cut into strips. Should I maybe make the dough drier and knead them, roll it out and cut into strips? Can you tell me the texture the dough should be before cooking. Like play-dough maybe? I'm just guessing at answers.........you're the expert and any advice would be appreciated. I'd like to shorten the learning curve on carbquik so I don't feel so much like I'm wasting it. My original opinion still stands.....Carbquik Rocks!! Last edited by pita; 09-28-2004 at 02:39 PM.. |
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#238 |
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MAJOR LCF POSTER!
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Thanks, Tom, I seem to remember that there was a lot of talk about that a while back. Anyway, I'm sure glad you did test them because now I know what to use for my carb counts. Do you carry them or the Rosie's. I think Rosie's claim to have 3 carbs.
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#239 | |
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The Low Carb Chef
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Quote:
Good luck |
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#240 |
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Way too much time on my hands!
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Re: Pami....
Quick Blackberry Cobbler
1/2 cup Carb Countdown 2% 2 teaspoons oil liquid Splenda equivalent to 1/2 cup sugar 1 cup Carbquick 2 cups blackberries liquid Splenda equivalent to 1 cup sugar 3/4 cup water Preheat oven to 375F. Grease a 2-quart casserole and set aside. Mix first 4 ingredients and put into prepared casserole dish. Mix berries, remaining Splenda and water. Pour over batter. Bake about 45 minutes. Per Serving (based on 8 servings): 80 Calories; 4g Fat (36.6% calories from fat); 4g Protein; 12g Carbohydrate; 8g Dietary Fiber; 2mg Cholesterol; 120mg Sodium. ![]() [COLOR=indigo] Bon Appetit!![/COLOR] |
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