Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions > Recipe Forum Sticky Threads
Register FAQ Search Today's Posts Mark Forums Read


 
 
LinkBack Thread Tools Display Modes
Old 01-17-2008, 01:19 PM   #391
something there
 
cleochatra's Avatar
 
Join Date: May 2005
Location: Denver, Colorado
Posts: 14,735
Gallery: cleochatra
Stats: 364/233/125 5'5" [44]
WOE: Atkins '72
Start Date: August 31, 2012
Quote:
Originally Posted by snaggle View Post
Thanks Cleo.
Yeah, kinda ironic that Suzanne Somers ended up becoming a low-carb semi-guru.

And since we are speaking of threes company, my mini-brush with fame: Mr. Roper (when he was still alive!)attended a good friends wedding. He was friends with the groom's family. Another friend who got drunk kept going up to him and asking about Suzanne and John Ritter. He was very annoyed.
LOL!!! I don't know how I missed your second post. I have had a slight bug, so I claim illness. That's a great story!
cleochatra is offline  

Sponsored Links
Old 01-17-2008, 01:30 PM   #392
MAJOR LCF POSTER!
 
Join Date: Dec 2007
Posts: 2,315
Gallery: DorianH
JennyJ- I used the "brick" cream cheese, and I just sort of eyeballed the cream cheese, but I definitely did it heavy handed- it was definitely over 3 oz. I think that did the trick, because they came out perfect.

Incidentally, is anyone buying the 1/3 lower fat philly cream cheese? I bought that instead because the carb count is LOWER than regular (says <1g). The taste is the same.

Heck, any way I can cut a carb is good.
DorianH is offline  
Old 01-17-2008, 01:44 PM   #393
Very Gabby LCF Member!!!
 
Join Date: Sep 2006
Posts: 4,752
Gallery: StacyW
I made a pizza! I made a pizza!
StacyW is offline  
Old 01-17-2008, 01:44 PM   #394
Major LCF Poster!
 
jigglenomore's Avatar
 
Join Date: Oct 2007
Location: SW Missouri Ozarks
Posts: 1,022
Gallery: jigglenomore
Stats: Mac Truck/Small SUV/Mini-Cooper
WOE: Atkins/South Beach/Low Glycemic/Voodoo
Joyously marking my spot!

Elaine
jigglenomore is offline  
Old 01-17-2008, 01:46 PM   #395
Very Gabby LCF Member!!!
 
Join Date: Nov 2006
Location: No idea
Posts: 4,241
Gallery: Moving On
Stats: 154.5/changing/135
WOE: Atkins
Start Date: July 2006
[COLOR="DarkOrchid"]Thanks Dorian! I'm making a second batch tonight and I'm going to add more...after all, how can you go wrong with too much cream cheese, really?

Awww, Cleo... Hope your bug takes a hike pronto! [/COLOR]
Moving On is offline  
Old 01-17-2008, 01:50 PM   #396
Very Gabby LCF Member!!!
 
Join Date: Nov 2006
Location: No idea
Posts: 4,241
Gallery: Moving On
Stats: 154.5/changing/135
WOE: Atkins
Start Date: July 2006
Quote:
Originally Posted by cleochatra View Post
Jenny-- With the egg whites I use nothing wider than an iced tea spoon. I felt that the spatula was too invasive. And then I only slooowwwwly and very minimally make lasy s's across the batter. Only maybe three times through. You don't want to totally mix-- you want to blend. And even then, only slightly.
[COLOR="DarkOrchid"] , Cleo!!! I'm following you from one room to the next! How do you like your shadow today??? Kay, so do I pour ALL of the yolk mixture into the whites and then do the lazy S's or just a bit at a time? Sorry. I'm directionally challenged when it comes to recipes. [/COLOR]
Moving On is offline  
Old 01-17-2008, 01:54 PM   #397
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,748
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
Okay..the jelly roll experiment turned out great. Now, I have to cut them into rectangles so we can get our Hebrew National dogs around them..This would be a good crust for a huge pizza, too..
CarolynF is offline  
Old 01-17-2008, 02:30 PM   #398
Senior LCF Member
 
hockeyfan8's Avatar
 
Join Date: Dec 2007
Location: wishing i lived where it snows
Posts: 186
Gallery: hockeyfan8
Stats: 188/176/120??
WOE: ATKINS
Start Date: 12-26-2007
Is there any thing you could sub for the cream cheese??
hockeyfan8 is offline  
Old 01-17-2008, 03:03 PM   #399
Senior LCF Member
 
Join Date: May 2005
Posts: 209
Gallery: Badger
Stats: 194/142/135
WOE: Atkins
Dorian - I use the 1/3 Philly just for that reason! I save a carb anywhere I can too!
Badger is offline  
Old 01-17-2008, 03:51 PM   #400
Senior LCF Member
 
ReneeD70's Avatar
 
Join Date: Sep 2007
Location: South Central Ohio
Posts: 994
Gallery: ReneeD70
WOE: lchf
Quote:
Originally Posted by hockeyfan8 View Post
Is there any thing you could sub for the cream cheese??

I read somewhere someone used sour cream.
If you try it, post ur results!
ReneeD70 is offline  
Old 01-17-2008, 04:31 PM   #401
Senior LCF Member
 
hockeyfan8's Avatar
 
Join Date: Dec 2007
Location: wishing i lived where it snows
Posts: 186
Gallery: hockeyfan8
Stats: 188/176/120??
WOE: ATKINS
Start Date: 12-26-2007
Unfortunatly I don't have sour cream either. I'm out of lettuce and dressing so I gotta go to the store tomorrow.
hockeyfan8 is offline  
Old 01-17-2008, 04:34 PM   #402
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,748
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
Well, the regular RR can be made with mayonnaise, sour cream, ricotta cheese, or cottage cheese.. Oopsies are made with cream cheese.
CarolynF is offline  
Old 01-17-2008, 04:41 PM   #403
Major LCF Poster!
 
shoelattegurl's Avatar
 
Join Date: Nov 2003
Location: Indiana
Posts: 2,765
Gallery: shoelattegurl
Stats: 255/209/175
WOE: 17 Day Diet
Start Date: 10/30/2011
It must have been a Burger King day today for us Oopsie lovers. I had 2 whopper Jr's, no bun, no ketchup on my oopsie tonight. IT WAS THE BEST!
shoelattegurl is offline  
Old 01-17-2008, 05:13 PM   #404
Way too much time on my hands!
 
lisabinil's Avatar
 
Join Date: Apr 2007
Location: suburbs of Chicago
Posts: 17,997
Gallery: lisabinil
Stats: 287/Restart 206/177/160 5'6"
WOE: Healthy Carb for Optimum Health
Start Date: 2/4/10
Quote:
Originally Posted by hockeyfan8 View Post
Is there any thing you could sub for the cream cheese??
Go to the Atkins 72 forum-there is a great thread on the Revolution Rolls and all kinds of variations.
lisabinil is offline  
Old 01-17-2008, 05:44 PM   #405
Senior LCF Member
 
smileyface's Avatar
 
Join Date: Jul 2007
Location: San Antonio, TX
Posts: 315
Gallery: smileyface
Stats: 160/155/130
WOE: Atkins
Start Date: July 07
Quote:
Originally Posted by cleochatra View Post
These induction-friendly home-made hamburger buns have been cradling Red Robin Burgers and Wendy's Baconators in my sweet, sweet hands since 2007 with great success.

The recipe, now published in an insert of the Denver Post/Rocky Mountain News, is being hailed with great enthusiasm by low-carbers and non-dieters alike. I'm so lucky!!!



And it all began from an accident... one day, genius scientist and mild-mannered citizen Bruce Banner was in the lab one day... wait. Wrong story...

Here. Look at the result. Give these a try!

My family keeps eating them.




Cleochatra's Best Ever RevolOopsie Rolls



3 large eggs
1 pkg Splenda
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

Preheat oven to 300 degrees.

Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store them in a bread sack or a ziplock bag to keep them from drying out.

Makes 6@ about 85 calories a piece, >1 carb per





The recipe has been popular here at LCF with several threads from very clever members who use these for everything from low-carb french toast, to lamb gyros, to paninis to pizzas, to a base for strawberry shortcake. Some use them to make low-carb danishes, and others use add-ins for different flavors.

Some links:

The original blog about these, the background story
Making these with a pictorial
The Denver Post/Rocky Mountain News Insert (Go, low carbers!)
Oopsie roll thread #1
Oopsie roll thread #2
Oopsie roll thread #3
Lamb Gyro recipe using oopsie as a gyro--bottom picture
Cleochatra, I just had to tell you how good these were. I thought I would give them a try, and they are terrific. I do miss bread, and every now and then I will have bread, but go overboard. With these, oh man are they good. Thank you so much for your wonderful receipe.

Deanna
smileyface is offline  
Old 01-17-2008, 05:52 PM   #406
Senior LCF Member
 
pamk's Avatar
 
Join Date: Jul 2005
Location: Buffalo Grove Illinois
Posts: 96
Gallery: pamk
WOE: Atkins, Shut my mouth
Start Date: Too many times to mention
Quote:
Originally Posted by cleochatra View Post
See, Mallory? You're a genius! You just didn't give yourself any credit!

Lucille-- I LOVE the pizzas made from these! When you get to the nut rung of OWL (if you're Atkinsing) go for pesto, feta, spinach leaves, green olives, alfredo and pine nuts. Gurgggg-drool

Carolyn-- I like that the cream cheese also makes them taste better. I am not a fan of eggy-tasting things. Let me know how the jelly-roll experiment works!

Jenny-- With the egg whites I use nothing wider than an iced tea spoon. I felt that the spatula was too invasive. And then I only slooowwwwly and very minimally make lasy s's across the batter. Only maybe three times through. You don't want to totally mix-- you want to blend. And even then, only slightly.

jacks-- tartar only helps hold the peaks. If you were able to work without it, you're cool beans!

Tecno!!! It is so good to see you! I'm glad my buns make you laugh. I have not attempted to use them in a quiche, no. You have to let me know how that works!
Okay-so you say youre not a fan of the "eggy" tasting things...I absolutely dispise egg taste and texture, I know its a matter of taste, looking for reassurance that this will not not be like a scrambled egg patty
pamk is offline  
Old 01-17-2008, 06:11 PM   #407
Way too much time on my hands!
 
lisabinil's Avatar
 
Join Date: Apr 2007
Location: suburbs of Chicago
Posts: 17,997
Gallery: lisabinil
Stats: 287/Restart 206/177/160 5'6"
WOE: Healthy Carb for Optimum Health
Start Date: 2/4/10
Quote:
Originally Posted by pamk View Post
Okay-so you say youre not a fan of the "eggy" tasting things...I absolutely dispise egg taste and texture, I know its a matter of taste, looking for reassurance that this will not not be like a scrambled egg patty

Think of a soft meringue roll.
lisabinil is offline  
Old 01-17-2008, 06:13 PM   #408
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,659
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
Ok Cleo these are wonderful and such a great taste.
Thank you so much. We just love them.
rosethorns is offline  
Old 01-17-2008, 09:40 PM   #409
Way too much time on my hands!
 
Dreamchaser's Avatar
 
Join Date: Jun 2002
Posts: 11,771
Gallery: Dreamchaser
For cleo or anyone else who might know this - I am dying to try these rolls but I am working hard on giving up Splenda. Do you think these would still be good without the Splenda?
Dreamchaser is offline  
Old 01-17-2008, 11:50 PM   #410
Way too much time on my hands!
 
Dreamchaser's Avatar
 
Join Date: Jun 2002
Posts: 11,771
Gallery: Dreamchaser
Quote:
Originally Posted by Dreamchaser View Post
For cleo or anyone else who might know this - I am dying to try these rolls but I am working hard on giving up Splenda. Do you think these would still be good without the Splenda?
Never mind. I read through the WHOLE oopsie roll thread #1. And I see that you can make them without splenda. Although people are usually using garlic and other things when they do that.
Dreamchaser is offline  
Old 01-18-2008, 12:29 AM   #411
Major LCF Poster!
 
girl81's Avatar
 
Join Date: May 2007
Location: USA
Posts: 1,238
Gallery: girl81
Stats: past/100/healthy
WOE: unprocessed
Quote:
Originally Posted by jswalker1992 View Post
I am awesome. It takes me less time to whip these up and put them in the oven than it does to get a kettle of water going for tea. So, I have a batch of rolls in the oven and I am still waiting for my tea to brew...
What's the secret?
girl81 is offline  
Old 01-18-2008, 03:31 AM   #412
Blabbermouth!!!
 
Wendy T's Avatar
 
Join Date: Feb 2004
Location: Northern Michigan
Posts: 6,505
Gallery: Wendy T
Stats: 252/215.6/145 5'6" 50 years young
WOE: VSG
Start Date: June 2, 2014
Cleo...just wanted to say that you are a GREAT blogger...so funny!
AND....those oopsie rolls look awesome and I plan on giving them a try this weekend!
Wendy T is offline  
Old 01-18-2008, 03:34 AM   #413
Big Yapper!!!!
 
NutinHonie's Avatar
 
Join Date: Aug 2003
Location: Durham, NC
Posts: 7,799
Gallery: NutinHonie
Stats: 209/173/145
Start Date: 10/1/08
Thanks, lady, for posting this. I was just thinking the other day I hadn't made them in a while. And this post is just a nice reminder. Visuals!
NutinHonie is offline  
Old 01-18-2008, 03:50 AM   #414
Senior LCF Member
 
MINTYSHAKE's Avatar
 
Join Date: Jan 2007
Location: NC
Posts: 453
Gallery: MINTYSHAKE
Stats: 166.5/140
WOE: LC
Start Date: Jan 2011
The pic is fantastic-absolutely mouth watering...
MINTYSHAKE is offline  
Old 01-18-2008, 06:18 AM   #415
Major LCF Poster!
 
LovesDivine's Avatar
 
Join Date: Sep 2006
Location: Tampa
Posts: 2,732
Gallery: LovesDivine
Stats: 175/175/145
Start Date: 2/4/2013 (restart again)
I chilled my stainless bowl last night before whipping the whites and they turned out marvelous!

I am totally enjoying an egg mcmuffin right now OMG! 2 fried eggs, 2 slices (small ones) canadian bacon, 1 slice american cheese between 2 of these oopsie rolls! Wow, I really can not see that I'd ever 'need' to satisfy a craving for a mcmuffin with the 'real deal' cuz these babies rock. I am gonna have to try the pizza thing.

Cleo, I think you have done something AMAZING for the low carb community. You have seriously made this WOE so much easier as far as feeling like something is 'missing'! And to boot, it fits in well with any of the lc variations cuz it is just eggs and cheese. Wow. Hats off to you, and thanks for sharing!
__________________

Lisa
LovesDivine is offline  
Old 01-18-2008, 06:25 AM   #416
something there
 
cleochatra's Avatar
 
Join Date: May 2005
Location: Denver, Colorado
Posts: 14,735
Gallery: cleochatra
Stats: 364/233/125 5'5" [44]
WOE: Atkins '72
Start Date: August 31, 2012
Thanks so much for being so kind, LovesDivine! I am glad that these have turned out to be a good thing. I was really really lucky with this error!

My kids like it, my husband likes it, you like it. It's just a boon!

Thanks for your generous sharing of your recipes, ideas and successes with these. Even folks' failures with them helps us to understand the intricacies of whipping and mixing egg whites. Now I'd venture folks could make a mean meringue!


I'm going to have to make more rolls today. I ran out and love the mini pizzas! Way to go, jswalker!

girl81-- I'm at a point where the ingredients are memorized and it's very quick to get the recipe thrown together. By the time the oven has heated, I'm ready to bake these puppies. If you make something often enough, it goes very quickly!
__________________
Jamie

I've lost 131 pounds

My rinky dink blog for thinky thoughts and things of absolutely no consequence.
cleochatra is offline  
Old 01-18-2008, 06:55 AM   #417
Senior LCF Member
 
hockeyfan8's Avatar
 
Join Date: Dec 2007
Location: wishing i lived where it snows
Posts: 186
Gallery: hockeyfan8
Stats: 188/176/120??
WOE: ATKINS
Start Date: 12-26-2007
How do the rolls taste with mayo... Any different??
hockeyfan8 is offline  
Old 01-18-2008, 07:05 AM   #418
Senior LCF Member
 
MorganMacLeoid's Avatar
 
Join Date: Jul 2007
Location: DFW, Texas
Posts: 197
Gallery: MorganMacLeoid
Stats: 446.5/375.1/150
WOE: Atkins Induction
Start Date: 06/05/07
I love these rolls! They can be a real lifesaver sometimes!

One of my fav things to do with them.. before baking, sprinkle a little asiago cheese and prosciutto (or pancetta).. delicious!

I think I need to go make some now.. mmm.

Last edited by MorganMacLeoid; 01-18-2008 at 07:06 AM.. Reason: typo
MorganMacLeoid is offline  
Old 01-18-2008, 07:11 AM   #419
Major LCF Poster!
 
Boudica's Avatar
 
Join Date: Mar 2007
Location: Embracing mackereality!
Posts: 2,705
Gallery: Boudica
Stats: New Mommy
WOE: Low G.I. WOE
Start Date: Every Day
Quote:
Originally Posted by Dreamchaser View Post
Never mind. I read through the WHOLE oopsie roll thread #1. And I see that you can make them without splenda. Although people are usually using garlic and other things when they do that.
I can't use Splenda, or any type of artificial sweetener..... and I didn't add any other spices to my Cleo-oopsie rolls... and they turned out perfect! There really was no kind of any taste to them... so they worked out perfect for me as a hamburger bun. I ate one with just a smidge of butter and all I could taste is the butter (My name is Deila... and *I* am a Butter Ho)

~D
Boudica is offline  
Old 01-18-2008, 07:21 AM   #420
Way too much time on my hands!
 
lisabinil's Avatar
 
Join Date: Apr 2007
Location: suburbs of Chicago
Posts: 17,997
Gallery: lisabinil
Stats: 287/Restart 206/177/160 5'6"
WOE: Healthy Carb for Optimum Health
Start Date: 2/4/10
Quote:
Originally Posted by hockeyfan8 View Post
How do the rolls taste with mayo... Any different??

This is my favorite version and with no sweetener added-I don't like sweet bread. I have never had a problem with the original Rev Rolls being too hard either but I have always used a little extra mayo.
lisabinil is offline  
 


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 01:47 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.