Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 5

cleochatra · 01-13-2008, 08:21 AM

Really, though. It sounds like a small, toasted pizza. Cheese with something that has some acidity to it. It sounds like it could be pretty good! I wonder what adding a little chopped artichoke heart to it might taste like?

Amy Lynn · 01-13-2008, 08:23 AM

Quote:

Originally Posted by haystar

I know, I know....its just something my famiy has done since I can remember! Everyone in my family loves it- everyone outside of the fam thinks we're NUTS!

Its the only way I'll eat them

And don't even TRY to give me tomato soup with my grilled cheese

when i first read your comment about ketchup with GC, i thought "ewww" but then i thought,
"well, that might not be much different than GC with tomato soup"

and then i read your last line!!! how ironic!

hay · 01-13-2008, 08:26 AM

Quote:

Originally Posted by cleochatra

Really, though. It sounds like a small, toasted pizza. Cheese with something that has some acidity to it. It sounds like it could be pretty good! I wonder what adding a little chopped artichoke heart to it might taste like?

It really is good, I swear!

I like the coolness of the ketchup with the hot sandwich too.....I've never liked tomato soup, blech...but I love tomatoes, go figure.

Quote:

Originally Posted by Cutie

when i first read your comment about ketchup with GC, i thought "ewww" but then i thought,
"well, that might not be much different than GC with tomato soup"

and then i read your last line!!! how ironic!

Same concept! I just don't like tomato soup.....and I LOVE ketchup. I put ketchup on ketchup..thats how much I love it

Amy Lynn · 01-13-2008, 08:28 AM

Quote:

Originally Posted by haystar

It really is good, I swear!

I like the coolness of the ketchup with the hot sandwich too.....I've never liked tomato soup, blech...but I love tomatoes, go figure.

Same concept! I just don't like tomato soup.....and I LOVE ketchup. I put ketchup on ketchup..thats how much I love it

i'm laughing 'cause i can SOOOOOOOO relate.

LOVE ketchup, love creamy tomato sauce even (will swoon over a marinara/alfredo blend)...BUT i do not like tomato soup! my family thinks this is weird.

hay · 01-13-2008, 08:30 AM

Quote:

Originally Posted by Cutie

i'm laughing 'cause i can SOOOOOOOO relate.

LOVE ketchup, love creamy tomato sauce even (will swoon over a marinara/alfredo blend)...BUT i do not like tomato soup! my family thinks this is weird.

Mine too

I mean, it is pretty weird....it even surprises me but I just plain don't like it.

I like tomato BISQUE-- nice and thick and chunky...or tomato parmesan...but plain tomato out of a can -or anywhere I guess- is just not for me-- all thin and yucky...nope!

Amy Lynn · 01-13-2008, 08:34 AM

Quote:

Originally Posted by haystar

Mine too

I mean, it is pretty weird....it even surprises me but I just plain don't like it.

I like tomato BISQUE-- nice and thick and chunky...or tomato parmesan...but plain tomato out of a can -or anywhere I guess- is just not for me-- all thin and yucky...nope!

*goes and sits by haystar*

finally, someone who "gets it"!

helens · 01-13-2008, 10:15 AM

haystar and cutie, I hate tomato soup, too, but like tomatoes and ketchup and tomato sauce, etc...just can't stand plain ole yukky tomato soup!

Well, cleochatra...the rev rolls were delicious with a slice of bacon on each, along with a slice of tomato, LF Feta and a bit of Mexican cheese mix. I put them into the toaster oven and broiled for about 2 minutes...DH says do more and I agree.

I want to try adding 2 or 3 tbsp of golden flaxseed meal and a dab of melted butter to the yolk part before folding it into the whites...what do you think? I'm thinking that would take these off the list of induction foods though?

I know, I know...if it works, leave it alone!

Blackbird · 01-13-2008, 11:05 AM

That sounds good. I used the original recipe, but in the last few minutes of baking, sprinkled just a tiny bit of grated cheddar on top of each one. Yum.

Quote:

Originally Posted by sappl38220

These are soooo versatile, I just warmed them, put butter and sf maple syrup on them....yummo!!

I added 1 TBS of almond flour to my batch and they turned out purrrfect!
my batch yielded 8 large buns.
I used
3 eggs and whites,
cr of t.
3 oz.cream cheese &
the 1 T. almond flour

I will see if they pass the hamburger test tomorrow.

michelemomof2 · 01-13-2008, 11:17 AM

I ate a Wendy's baconator on these Friday night (got the idea from Cleo). Yesterday for lunch, I had a Junior Whopper from Burger King on it. I took my rolls with me when DH said we were going to go through the drive-thru and get a quick burger to eat before hitting Home Depot. When I pulled the Revoloopsie rolls out of my purse, he looked at me like I was from outer space. lol

metqa · 01-13-2008, 11:38 AM

Quote:

Originally Posted by helens

haystar and cutie, I hate tomato soup, too, but like tomatoes and ketchup and tomato sauce, etc...just can't stand plain ole yukky tomato soup!

Have any of you tried tomato soup with fresh homemade blue cheese dressing swirled into it? It is a whole 'nother creature entirely. After that I can't eat plain tomato soup any more, It was too awesome.

helens · 01-13-2008, 11:47 AM

Well, anything with bleu cheese in it HAS to be good! lol Might be worth a try...hmmm...wonder what aisle that tomato soup would be in?

JBo · 01-13-2008, 11:47 AM

Quote:

Originally Posted by haystar

It really is good, I swear!

I like the coolness of the ketchup with the hot sandwich too.....I've never liked tomato soup, blech...but I love tomatoes, go figure.

Same concept! I just don't like tomato soup.....and I LOVE ketchup. I put ketchup on ketchup..thats how much I love it

Ketchup on grilled cheese, scrambled eggs, on almost everything. I love the stuff so much that as a lifelong republican, I voted for John Kerry because I didn't want his wife to stop making low carb ketchup.

hay · 01-13-2008, 11:54 AM

Quote:

Originally Posted by metqa

Have any of you tried tomato soup with fresh homemade blue cheese dressing swirled into it? It is a whole 'nother creature entirely. After that I can't eat plain tomato soup any more, It was too awesome.

Bleu cheese

Don't like that either

Quote:

Originally Posted by JBo

Ketchup on grilled cheese, scrambled eggs, on almost everything. I love the stuff so much that as a lifelong republican, I voted for John Kerry because I didn't want his wife to stop making low carb ketchup.

CarolynF · 01-13-2008, 01:11 PM

I'm making a double batch this afternoon..OKAY..those with muffin top pans..you have to spray the pans like crazy with Pam..(voice of experience)..

I love this tomato soup recipe:

1 can Hunt's tomato sauce
1/2 can of water
2 tsp. of Splenda

Heat this in a small saucepan until combined and hot..Turn off stove then add
cream to taste..or half/half..

nommie..Hunt's has the lowest carb count.

pocahontas · 01-13-2008, 01:23 PM

Quote:

Originally Posted by CarolynF

I'm making a double batch this afternoon..OKAY..those with muffin top pans..you have to spray the pans like crazy with Pam..(voice of experience)..

Yes, yes, yes! I am making a double bacth of savory rolls today on my muffin top pan. I sprayed it pretty well when I made my first batch but still had a little "stickage" LOL!

This time I will double the spray. I love that they come out perfectly round and all the same size but then I am a little crazy like that. :blush:

lisabinil · 01-13-2008, 01:40 PM

If you don't have a muffin top pan use Reynolds non-stick aluminum foil on your baking sheet.

Cap57 · 01-13-2008, 01:59 PM

Quote:

Originally Posted by lisabinil

If you don't have a muffin top pan use Reynolds non-stick aluminum foil on your baking sheet.

Now why didn't I read this before I just put another batch in the oven? I used parchment paper yesterday, and they stuck a bit, so today I sprayed the parchment, but I

the nonstick foil. It's pricy, so I only use it for things that are likely to stick. I'll remember next time!

I had a burger on one today for lunch, and it was surprisingly bread-like. It provides a great vehicle to transport the burger and it's toppings to your mouth! I've tried many bread substitutes using LC flour replacements, and they all have a certain funky taste. I'm just amazed that something that uses readily available ingredients can work so well as a roll sub, (or even a sub roll!

)

jswalker1992 · 01-13-2008, 02:05 PM

I made a batch of these a couple of hours ago. Then I put them to the ultimate test. The leftover meatloaf sandwich. Oh yeah, they passed with flying colors!!

Rory · 01-13-2008, 02:09 PM

Also held up to:
Scrambled egg sandwich
Hot Dog with Sauerkraut

Sometimes you just want to stuff your food between two slices of bread before you eat it. A hot dog cut up on a plate just isn't a hot dog!

AlmondBear · 01-13-2008, 02:20 PM

Yuck!!

it smells and taste like egg, I can't trick myself into thinking it's bread lol

I think I made them right? I couldn't get them to set individually so I made it like a cake, and it has the consistency of sponge cake,

the edges where very flaky/dusty almost bread like, but even then i could tell the difference and didn't like what i tasted

I guess If my idea of bread was something rubbery, spongy and very eggy smelling, they would be perfect

it certainly looked like bread but

didn't taste like bread, maybe if i could have gotten them to set individually they might have tasted better, less sponge cake like and less eggy smelling/tasting

Pic of my revol-oooooopsie "cake"

hay · 01-13-2008, 02:30 PM

Anyone use foil on the baking sheet? I would think this would make them burn....but if anyone has been successful I will use it!

lisabinil · 01-13-2008, 02:33 PM

Quote:

Originally Posted by haystar

Anyone use foil on the baking sheet? I would think this would make them burn....but if anyone has been successful I will use it!

I use the Reynolds non stick aluminum foil with no problems.

hay · 01-13-2008, 02:33 PM

Quote:

Originally Posted by lisabinil

I use the Reynolds non stick aluminum foil with no problems.

Good to know, thanks!

Rory · 01-13-2008, 02:35 PM

Mine were eggy but not in a gross way. I thought about Hallah bread while I ate it.
I use parchment paper

hay · 01-13-2008, 02:36 PM

Are you not supposed to put wax paper in the oven?

lisabinil · 01-13-2008, 02:44 PM

Wax paper & parchment paper are two different things. You can bake w/parchment paper.

hay · 01-13-2008, 03:30 PM

Quote:

Originally Posted by lisabinil

Wax paper & parchment paper are two different things. You can bake w/parchment paper.

Seeee....on the box it says OVEN SAFE---- I didn't think you could put it in, but since the box said it was OK, I did, and the apartment filled up with smoke! The store was all out of parchment....hmmmm will have to do with foil tonight.

GardenGirl639 · 01-13-2008, 03:39 PM

Quote:

Originally Posted by haystar

Seeee....on the box it says OVEN SAFE---- I didn't think you could put it in, but since the box said it was OK, I did, and the apartment filled up with smoke! The store was all out of parchment....hmmmm will have to do with foil tonight.

You can cook with wax paper as long as the paper isn't exposed. For instance, many bakers grease their pans and then cut a piece of wax paper to line the bottom of the pan with. They pour the batter over it and then bake the cake. This makes the cake easier to get out of the pan. For this use, the paper is safe in the oven because it is covered by the batter.

When the wax paper is exposed, it dries out and then burns.

Parchment paper will also burn in the oven if the piece is to big for the pan and hangs over the edges. (Ask me how I know this

)

Probably, if you cut your wax paper into small round pieces just slightly bigger than your rolls, you could use the wax paper to bake them on, but it would be a lot of work!!!!

Hope that helps.

hay · 01-13-2008, 03:42 PM

Quote:

Originally Posted by GardenGirl639

You can cook with wax paper as long as the paper isn't exposed. For instance, many bakers grease their pans and then cut a piece of wax paper to line the bottom of the pan with. They pour the batter over it and then bake the cake. This makes the cake easier to get out of the pan. For this use, the paper is safe in the oven because it is covered by the batter.

When the wax paper is exposed, it dries out and then burns.

Parchment paper will also burn in the oven if the piece is to big for the pan and hangs over the edges. (Ask me how I know this

)

Probably, if you cut your wax paper into small round pieces just slightly bigger than your rolls, you could use the wax paper to bake them on, but it would be a lot of work!!!!

Hope that helps.

Oh well, silly me. I'll just use foil til I go to the store next. Thanks for the help

michelemomof2 · 01-13-2008, 04:37 PM

Haystar - The foil is called Reynolds Release. I used it to make mine and they did not stick at all.

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01-13-2008, 08:21 AM	#121
cleochatra something there Join Date: May 2005 Posts: 14,426 Gallery: cleochatra	Really, though. It sounds like a small, toasted pizza. Cheese with something that has some acidity to it. It sounds like it could be pretty good! I wonder what adding a little chopped artichoke heart to it might taste like?

01-13-2008, 10:15 AM	#127
helens Senior LCF Member Join Date: Nov 2007 Location: Washington State Posts: 153 Gallery: helens Stats: Biggest/Big/130 WOE: Atkins Induction 1-21-08 Start Date: June 2007	haystar and cutie, I hate tomato soup, too, but like tomatoes and ketchup and tomato sauce, etc...just can't stand plain ole yukky tomato soup! Well, cleochatra...the rev rolls were delicious with a slice of bacon on each, along with a slice of tomato, LF Feta and a bit of Mexican cheese mix. I put them into the toaster oven and broiled for about 2 minutes...DH says do more and I agree. I want to try adding 2 or 3 tbsp of golden flaxseed meal and a dab of melted butter to the yolk part before folding it into the whites...what do you think? I'm thinking that would take these off the list of induction foods though? I know, I know...if it works, leave it alone!

01-13-2008, 11:17 AM	#129
michelemomof2 Blabbermouth!!! Join Date: Jan 2004 Location: Pennsylvania Posts: 5,097 Gallery: michelemomof2 WOE: Low Carb Start Date: January 18, 2004	I ate a Wendy's baconator on these Friday night (got the idea from Cleo). Yesterday for lunch, I had a Junior Whopper from Burger King on it. I took my rolls with me when DH said we were going to go through the drive-thru and get a quick burger to eat before hitting Home Depot. When I pulled the Revoloopsie rolls out of my purse, he looked at me like I was from outer space. lol

01-13-2008, 11:47 AM	#131
helens Senior LCF Member Join Date: Nov 2007 Location: Washington State Posts: 153 Gallery: helens Stats: Biggest/Big/130 WOE: Atkins Induction 1-21-08 Start Date: June 2007	Well, anything with bleu cheese in it HAS to be good! lol Might be worth a try...hmmm...wonder what aisle that tomato soup would be in?

01-13-2008, 01:11 PM	#134
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,945 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	I'm making a double batch this afternoon..OKAY..those with muffin top pans..you have to spray the pans like crazy with Pam..(voice of experience).. I love this tomato soup recipe: 1 can Hunt's tomato sauce 1/2 can of water 2 tsp. of Splenda Heat this in a small saucepan until combined and hot..Turn off stove then add cream to taste..or half/half.. nommie..Hunt's has the lowest carb count.

01-13-2008, 01:40 PM	#136
lisabinil Way too much time on my hands! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 18,024 Gallery: lisabinil Stats: 287/Restart 206/177/160 5'6" WOE: Healthy Carb for Optimum Health Start Date: 2/4/10	If you don't have a muffin top pan use Reynolds non-stick aluminum foil on your baking sheet.

01-13-2008, 02:05 PM	#138
jswalker1992 Guest Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 1,570 Gallery: jswalker1992 Stats: 231/159/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	I made a batch of these a couple of hours ago. Then I put them to the ultimate test. The leftover meatloaf sandwich. Oh yeah, they passed with flying colors!!

01-13-2008, 02:09 PM	#139
Rory Way too much time on my hands! Join Date: Mar 2004 Location: Florida Posts: 17,375 Gallery: Rory Stats: 20W/14M/8	Also held up to: Scrambled egg sandwich Hot Dog with Sauerkraut Sometimes you just want to stuff your food between two slices of bread before you eat it. A hot dog cut up on a plate just isn't a hot dog!

01-13-2008, 02:20 PM	#140
AlmondBear Senior LCF Member Join Date: Jan 2007 Location: Los Angeles, CA Posts: 546 Gallery: AlmondBear Stats: blubbery/roly-poly/toothpick WOE: Modified Atkins Start Date: January 2008	Yuck!! it smells and taste like egg, I can't trick myself into thinking it's bread lol I think I made them right? I couldn't get them to set individually so I made it like a cake, and it has the consistency of sponge cake, the edges where very flaky/dusty almost bread like, but even then i could tell the difference and didn't like what i tasted I guess If my idea of bread was something rubbery, spongy and very eggy smelling, they would be perfect it certainly looked like bread but didn't taste like bread, maybe if i could have gotten them to set individually they might have tasted better, less sponge cake like and less eggy smelling/tasting Pic of my revol-oooooopsie "cake"

01-13-2008, 02:30 PM	#141
hay Funfetti Freak Join Date: Mar 2007 Location: indiana Posts: 22,469 Gallery: hay	Anyone use foil on the baking sheet? I would think this would make them burn....but if anyone has been successful I will use it!

01-13-2008, 02:35 PM	#144
Rory Way too much time on my hands! Join Date: Mar 2004 Location: Florida Posts: 17,375 Gallery: Rory Stats: 20W/14M/8	Mine were eggy but not in a gross way. I thought about Hallah bread while I ate it. I use parchment paper

01-13-2008, 02:36 PM	#145
hay Funfetti Freak Join Date: Mar 2007 Location: indiana Posts: 22,469 Gallery: hay	Are you not supposed to put wax paper in the oven?

01-13-2008, 02:44 PM	#146
lisabinil Way too much time on my hands! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 18,024 Gallery: lisabinil Stats: 287/Restart 206/177/160 5'6" WOE: Healthy Carb for Optimum Health Start Date: 2/4/10	Wax paper & parchment paper are two different things. You can bake w/parchment paper.

01-13-2008, 04:37 PM	#150
michelemomof2 Blabbermouth!!! Join Date: Jan 2004 Location: Pennsylvania Posts: 5,097 Gallery: michelemomof2 WOE: Low Carb Start Date: January 18, 2004	Haystar - The foil is called Reynolds Release. I used it to make mine and they did not stick at all.