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Old 06-27-2005, 06:28 PM   #91
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Quote:
Originally Posted by mahyde
Okay LindaSue, I made the Creamed Chicken and it was oh....so....yummy. Thanks, keep the recipes coming.
Thanks for the review. Did you have any trouble getting the sauce to thicken? I'm still trying to work out a good ratio of Carbalose to liquid. It's looking like 1/4 cup Carbalose to 1 cup liquid is about right for a thick sauce and 3 tablespoons should be about right for a thinner sauce.
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Old 06-27-2005, 06:32 PM   #92
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SEAFOOD CREPES
Filling:
6 ounces crab meat
8 ounces small cooked shrimp
2 ounces Monterey jack cheese, shredded
1 green onion, chopped fine
1 tablespoon fresh parsley, chopped
1 teaspoon chives, chopped
1/4 teaspoon dill
1/8 teaspoon cayenne
1/2 cup Sauce
5 Light Crepes

Prepare sauce first, then combine all filling ingredients, except crepes, with 1/2 cup of the sauce to moisten and hold the filling together; season with salt, if needed. Fill crepes and carefully roll up. They will be very full, so be gentle. Place seam side down in baking pan. Pour sauce over and bake at 375º 20-25 minutes until hot. Garnish with extra chopped green onions, if desired.

Sauce:
3 tablespoons butter
2 green onions, chopped
1/4 cup plus 2 tablespoons Carbalose flour
1 cup heavy cream
1 cup water
Dash cayenne
Dash garlic powder
2 ounces Monterey jack cheese, shredded

Melt butter in saucepan. Sauté green onions in butter until tender. Stir in flour, then add cream and water. Bring to boil; cook and stir until thickened. Add seasonings and cheese. Cook over low heat until cheese is melted. Season with salt to taste.

Makes 5 servings

Per Serving: 500 Calories; 42g Fat; 26g Protein; 11g Carbohydrate; 5g Dietary Fiber; 6g Net Carbs

These turned out very nice, but I think the flavor could be kicked up a bit. I will probably use chicken broth instead of water in my sauce next time and add either some Old Bay seasoning or some of my Seasoning Salt blend to both the sauce and the filling. The cayenne makes these pretty spicy so leave that out if you don't like hot food. Here's a view of the inside of the crepe:

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Old 06-27-2005, 07:11 PM   #93
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those look wonderful!
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Old 06-27-2005, 08:19 PM   #94
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Oh..Linda Sue..I can't wait to get more Carbalose..it's on its way..
I'm a crepes fan..Love them...I think chicken would be good in those
crepes, too..with all the rest of the ingredients..don't you think?
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Old 06-28-2005, 06:05 AM   #95
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Quote:
Originally Posted by LindaSue
Thanks for the review. Did you have any trouble getting the sauce to thicken? I'm still trying to work out a good ratio of Carbalose to liquid. It's looking like 1/4 cup Carbalose to 1 cup liquid is about right for a thick sauce and 3 tablespoons should be about right for a thinner sauce.
It did thicken just fine. Sunday, I was at Trader Joe's and they had some frozen parsley cubes which is what I used in place of the fresh. It gave it a nice green color, lol, and the flavor was excellent.
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Old 06-28-2005, 06:17 AM   #96
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Quote:
Originally Posted by CarolynF
Oh..Linda Sue..I can't wait to get more Carbalose..it's on its way..
I'm a crepes fan..Love them...I think chicken would be good in those
crepes, too..with all the rest of the ingredients..don't you think?
I don't see why chicken wouldn't be delicious in those crepes.
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Old 06-28-2005, 06:18 AM   #97
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Quote:
Originally Posted by mahyde
It did thicken just fine. Sunday, I was at Trader Joe's and they had some frozen parsley cubes which is what I used in place of the fresh. It gave it a nice green color, lol, and the flavor was excellent.
I had no idea that you could buy frozen parsley. I'm sure that Kroger would never carry such a thing. Do you remember the brand name on the cubes? I wonder if they have a website.
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Old 06-28-2005, 08:18 AM   #98
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LINDA SUE if I did all that baking I would be as big around as my house!!!!!! I don't know how you do it.
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Old 06-28-2005, 09:41 AM   #99
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Quote:
Originally Posted by LindaSue
I had no idea that you could buy frozen parsley. I'm sure that Kroger would never carry such a thing. Do you remember the brand name on the cubes? I wonder if they have a website.
Here it is. I did get the basil too.....did not see the dill. I am going to stock up the next time I go the Trader Joe's.

http://www.dorot.co.il/index16.html
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Old 06-28-2005, 09:52 AM   #100
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I love those little cubes from Trader's. I also bought the garlic and it's great to just throw in a cube. Linda Sue, could I hire you to come and cook for me.
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Old 06-28-2005, 11:34 AM   #101
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I must admit that I've gone kind of nuts on this Carbalose thing. I made up a list of a variety of kinds of recipes to test with it and crammed them all into a 3-4 week period. Frankly, I'm starting to get a little burned out, but at least most of the tests have been successful. I had one dud yesterday though. It was supposed to be a chocolate cake, but it looked more like a bar shaped pudding. I didn't post it because I think there may have been something wrong with the original recipe I was converting. I'd eaten it many times before, but never made it myself. The batter seemed much too thin.
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Old 06-28-2005, 11:38 AM   #102
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Quote:
Originally Posted by mahyde
Here it is. I did get the basil too.....did not see the dill. I am going to stock up the next time I go the Trader Joe's.

http://www.dorot.co.il/index16.html
Thanks Mary Ann. How much do you pay for one of those packages? I buy fresh parsley and freeze it myself. For 59-cents I get enough to last me a few months. It gets a bit frosty after a while, but that doesn't matter if you're putting it in soup or a sauce. I do dread the job of washing, drying and chopping the parsley though.

The website says that each cube equals 1 teaspoon of parsley. They seem larger than that in the picture. I have a feeling that I'd go through one of those packs too quickly because I'd end up using 3-4 cubes at a time. It might be nice to have something like than on hand though.
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Old 06-28-2005, 02:16 PM   #103
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Linda Sue, I can't find my receipt from Trader Joe's but I think it was $2 and something. Maybe Julie remembers the price. It is one teaspoon a cube so it goes fast when you use 3 tablespoons or so.......still it is so convenient so I will stock up the next time.
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Old 06-28-2005, 02:59 PM   #104
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Sorry, I don't remember the price. I just remember thinking. This is so very handy.
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Old 06-28-2005, 03:18 PM   #105
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I don't see anyone using PolyD in any of these recipes. It would seem to make sense, to add PolyD to replace sugar bulk when using liquid splenda. Anyone try converting conventional recipes using Carbalose for the flour and a PolyD/Erythritol/Xylitol/liquid Splenda combo for the sugar? I also wonder if adding a small amount (1/4 cup?) of WPI 5000 or 8000 would improve the final product? I'll have to get baking. Just haven't had much time of late.

David

Last edited by Gusgus; 06-28-2005 at 03:21 PM..
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Old 06-28-2005, 03:36 PM   #106
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Quote:
Originally Posted by Gusgus
I don't see anyone using PolyD in any of these recipes. It would seem to make sense, to add PolyD to replace sugar bulk when using liquid splenda. Anyone try converting conventional recipes using Carbalose for the flour and a PolyD/Erythritol/Xylitol/liquid Splenda combo for the sugar? I also wonder if adding a small amount (1/4 cup?) of WPI 5000 or 8000 would improve the final product? I'll have to get baking. Just haven't had much time of late.

David
David,
The only things I can get to turn out good with polydextrose is bars, cookies, and sauces. Cakes and muffins with polydextrose are too gooey for me. Maybe I'm using too much for those things. Do you have any advice?
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Old 06-28-2005, 03:50 PM   #107
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I add just a tablespoon to my bran muffin recipe - they don't turn out gooey but they are not dry either. I love that stuff!

Char
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Old 06-28-2005, 07:57 PM   #108
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I add just a tablespoon to my bran muffin recipe - they don't turn out gooey but they are not dry either. I love that stuff!

Char
Ditto......The desserts I make are soooo much better with PolyD.
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Old 06-29-2005, 04:12 AM   #109
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So with things like muffins or cakes you add a tablespoon per batch? I only added 1/4 cup to my muffins, and they sunk in the middle. That's when I gave up on the idea of adding polydextrose in them.
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Old 06-29-2005, 06:54 AM   #110
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I have good luck using half as much polyd as the recipe originally called for of sugar. It vastly improves the texture of cookies! Muffins usually only call for 2-4 Tab. of sugar anyway, so 1-2 Tab. of polyd sounds about right!
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Old 06-30-2005, 04:48 AM   #111
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I use polyd in my cornbread/muffin recipe because it uses corn bran instead of corn meal. Without that 2 T of polyd, it was pretty dry. If you have a moist, good textured muffin recipe without it, don't use it. If it's a little on the dry side because of all the fiber, add only 1 or 2 T polyd per 12 muffins. That's my rule of thumb.
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Old 06-30-2005, 08:48 PM   #112
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Lindasue, I was just reading low carb luxury magazine, and clicked on the Bavarian Apple Cheesecake and said to my self " I have seen this recipe before" Then I read the whole article. Are you a regular contributor to the magazine. I have been reading it for a while now and really like it. Great Job
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Old 07-01-2005, 07:25 AM   #113
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Lindasue, I was just reading low carb luxury magazine, and clicked on the Bavarian Apple Cheesecake and said to my self " I have seen this recipe before" Then I read the whole article. Are you a regular contributor to the magazine. I have been reading it for a while now and really like it. Great Job
Yes, they use my recipes from time to time, but I let Lora pick out which ones she wants to use so it's always a surprise to see which ones end up in the magazine. As far as I know, she does try the recipes before she puts them in the magazine.
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Old 07-11-2005, 07:49 PM   #114
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I made CarolynF's ravioli using just a cheese filling on Sunday. Boy o Boy are these ever good and I got bunch now in the freezer for future meals. DH loved them and so did I!!

Thanks,CarolynF for a real winner!!
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Old 07-11-2005, 08:23 PM   #115
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Beeb:...you are soo kind..I'm glad you enjoyed it..I wonder how your delicious cannolis
would taste with Carbalose???? Those were deadly delicious........
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Old 07-11-2005, 10:38 PM   #116
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Best Chocolate cake

I made this 2 9-inch round, it was so rich I could'nt stack them. The secret to this cake is make sure the water is really boiling - and let the batter stand for a few minutes before baking.
Mix Dry ingredients (wait to add the sugar until the end)
1-3/4 cup of carblose flour
3/4 - cup Cocoa
1-1/2-tsp soda
1-1/2-tsp baking powder
1-tsp salt
Mix in wet ingredients
2-eggs
1-cup of milk(1/2-cup cream 1/2-water)
1/2-cup liquid oil
2-tsp vanilla
Mix well
add 1 cup boiling water
mix well
add 1-cup erythritol
add 1-cup spenda
1/4 to 1/2 cup sugar free chocolate chips
1/2 cup walnuts
bake at 300 degrees for 20-30 minutes
Frosting
melt 3-tablespoons butter
mix powdered splenda
1 tablespoon cream
1-tablespoon cream cheese
few drops of lemon juice
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Old 07-12-2005, 10:05 AM   #117
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Shecan1. That cakes looks sinful. Is just the little bit of frosting enough for the whole cake?
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Old 07-18-2005, 01:51 AM   #118
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Bumping to subscribe. I can't wait until I live in the USA in a few months so I can buy some carbalose flour for all my recipes!!
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Old 07-20-2005, 12:20 PM   #119
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Boy, some of those recipes look great!!! Thanks for all the pics.
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Old 07-20-2005, 12:52 PM   #120
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Bump to subscribe.
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