Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 8

JBo · 01-13-2008, 12:47 PM

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.

haystar · 01-13-2008, 12:54 PM

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.

Leannemomof2girls · 01-13-2008, 12:54 PM

Quote:

Originally Posted by cleochatra

Thank you, Cathy! I loved reading your post! Very informative! I am glad you like the recipe! I agree with its neutral flavor. I hated the original RRs. They haven't changed much since 1984. They still groded me out.

helens-- When you go to it, you really go to it! I am SO glad you like the recipe! I have to make double batches all of the time, but only because now I eat pizzas on them. LOL!

And they haven't stalled me one bit!

Chouter-- that sounds delicious! I might have to try that! Thank you so much for sharing!

Leanne! You rock! I am so glad they worked out for you! I always feel really bad when someone's batch doesn't work, so I am sososososo happy knowing yours did!!!

Yea! I rock and it's in writing!

Amy Lynn · 01-13-2008, 02:03 PM

Quote:

Originally Posted by haystar

Bleu cheese

Don't like that either

*still hanging out with haystar*

bleu cheese

CarolynF · 01-13-2008, 02:11 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, 02:23 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.

lisabinil · 01-13-2008, 02:40 PM

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

Cap57 · 01-13-2008, 02:59 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, 03:05 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!!

Rory8343 · 01-13-2008, 03:09 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, 03:20 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"

haystar · 01-13-2008, 03:30 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, 03:33 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.

haystar · 01-13-2008, 03:33 PM

Quote:

Originally Posted by lisabinil

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

Good to know, thanks!

Rory8343 · 01-13-2008, 03:35 PM

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

haystar · 01-13-2008, 03:36 PM

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

lisabinil · 01-13-2008, 03:44 PM

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

Rory8343 · 01-13-2008, 03:48 PM

Quote:

Originally Posted by haystar

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

Who would have thought baking rolls would be such an adventure....

haystar · 01-13-2008, 04:30 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, 04:39 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.

haystar · 01-13-2008, 04:42 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, 05:37 PM

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

lisabinil · 01-13-2008, 05:39 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.

Ok dish! Did the fire department have to come?

haystar · 01-13-2008, 05:42 PM

Quote:

Originally Posted by lisabinil

Ok dish! Did the fire department have to come?

They didn't come for ME-- but the smoke detectors were definitely, definitely going off!

My dog does NOT like those things, let me tell ya!

ReneeD70 · 01-13-2008, 05:58 PM

Quote:

Originally Posted by michelemomof2

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

I take it a Silpat would work?

I didn't want to go back thru all 8 pgs...

FatKat184 · 01-13-2008, 06:04 PM

Quote:

Originally Posted by lildragonfly

Kat- please do post that recipe. I could use some good ole fried chicken.
Also what have some of you added to make them different flavors and so forth. These have become a weekly thing I make now.

okey dokey -- the bread crumb recipe is here with pics of the fried chicken and gravy. there's a bit of a story first with Cleo getting prominent billing and LCF too!

the bread crumbs (entire batch) is 6 net carbs.

fiercelyshe.com - Living Healthy

GardenGirl639 · 01-13-2008, 06:14 PM

Quote:

Originally Posted by lisabinil

Ok dish! Did the fire department have to come?

Nope, no fire department visit, but when I opened the oven door, there was a small flame, lots and lots of smoke and burned paper.

Moral of the story: Don't be lazy. Cut that paper to size.

metqa · 01-13-2008, 06:25 PM

Quote:

Originally Posted by haystar

Bleu cheese

Don't like that either

Quote:

Originally Posted by Cutie

*still hanging out with haystar*

bleu cheese

I'm Sorry!! But You are missing out!

and garlic salted toast for my grilled cheese sandwich! YUMMIE!!!

haystar · 01-13-2008, 06:26 PM

Quote:

Originally Posted by metqa

I'm Sorry!! But You are missing out!

and garlic salted toast for my grilled cheese sandwich! YUMMIE!!!

Lots of people think I'm weird for the bleu cheese thing...

Just not my cup of tea!

metqa · 01-13-2008, 06:32 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)..

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.

Do you use the 8oz can or the 14 oz can? I have both sizes. I guess it could work either way.

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01-13-2008, 02:11 PM	#215
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 23,531 Gallery: CarolynF Stats: 195/151/139 WOE: Eat Fat, Get Thin/I Can Make You 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, 02:40 PM	#217
lisabinil Way too much time on my hands! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 10,754 Gallery: lisabinil Stats: 214/194/180 287 in 00 WOE: Lc for optimum health Start Date: SBD 3/5/07,Atkins 4/18/07	If you don't have a muffin top pan use Reynolds non-stick aluminum foil on your baking sheet.

01-13-2008, 03:05 PM	#219
jswalker1992 MAJOR LCF POSTER! Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 2,446 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, 03:09 PM	#220
Rory8343 Way too much time on my hands! Join Date: Mar 2004 Location: Florida Posts: 13,303 Blog Entries: 12 Gallery: Rory8343 Stats: 20W/16M/8 WOE: Atkins is the Man! Start Date: January 2003 Start again November 2007	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, 03:20 PM	#221
AlmondBear Senior LCF Member Join Date: Jan 2007 Location: Los Angeles, CA Posts: 592 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, 03:30 PM	#222
haystar Funfetti Freak Join Date: Mar 2007 Location: michigan Posts: 13,483 Blog Entries: 5 Gallery: haystar WOE: ww Start Date: 10/30/09	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, 03:35 PM	#225
Rory8343 Way too much time on my hands! Join Date: Mar 2004 Location: Florida Posts: 13,303 Blog Entries: 12 Gallery: Rory8343 Stats: 20W/16M/8 WOE: Atkins is the Man! Start Date: January 2003 Start again November 2007	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, 03:36 PM	#226
haystar Funfetti Freak Join Date: Mar 2007 Location: michigan Posts: 13,483 Blog Entries: 5 Gallery: haystar WOE: ww Start Date: 10/30/09	Are you not supposed to put wax paper in the oven?

01-13-2008, 03:44 PM	#227
lisabinil Way too much time on my hands! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 10,754 Gallery: lisabinil Stats: 214/194/180 287 in 00 WOE: Lc for optimum health Start Date: SBD 3/5/07,Atkins 4/18/07	Wax paper & parchment paper are two different things. You can bake w/parchment paper.

01-13-2008, 05:37 PM	#232
michelemomof2 Blabbermouth!!! Join Date: Jan 2004 Location: Pennsylvania Posts: 5,241 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.