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Old 11-08-2010, 08:42 AM   #1
Rochester
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Thanksgiving recipe chain -

OK guys. It's coming down to the wire. In this thread there is one rule, and one rule only - no matter what you post (comment, question, observation), you MUST contribute a recipe!!

For example - If I want to post "Wow - that Pumpkin Casserole" sure sounds tasty, I would need to add:

Atkins' Original Almond Turkey Stuffing

Ingredients:
1/2 cup butter
1/2 cup finely chopped onions
1/4 pound smoked ham, finely ground
1/4 cup finely chopped parsley
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 cup fried pork rinds, crushed
2 large eggs, beaten to blend
1/4 cup dry red wine
2/3 cup blanched almonds

Melt butter in a large skillet. Add onions. Cook until light brown. Add ham, parsley, and spices. Mix well.

Combine mixture with pork rinds, eggs, wine, and almonds.

Serves 10. 4.2 net gram of carbohydrate per serving.

Easy enough? Let the games begin!!!!
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Old 11-08-2010, 08:45 AM   #2
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4.2 net carbs per serving! Count me in.

Here's my contribution. (get it??)

Pumpkin Casserole

Ingredients:
6 cups raw cubed pumpkin
1 cup sour cream
1 egg
1 1/2 cups real mayonnaise
1/2 cup heavy cream
pepper, onion powder, salt and garlic - to taste
3 green onions sliced
1/2 stick butter

Preheat oven to 350°F.
Melt butter, add wet ingredients, mix thoroughly. Spray casserole dish with nonstick spray. Mix pumpkin with wet ingredients, pour into dish. Season and place green onions on top. Bake covered with foil 45 minutes. Uncover and bake 15 minutes more.

This taste is reminiscent of scalloped potatoes.

Serves 8 - 6.5 grams net gram of carbohydrate per serving.
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Old 11-08-2010, 09:01 AM   #3
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This rub combines everything you need for a delicious turkey. Remember when rubbing poultry you want to get it under the skin. Skin blocks flavor, and while you might get some tasty skin it won't help the meat any.
* Exported from MasterCook *

Turkey Rub

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon garlic powder
2 teaspoons season salt
1 teaspoon poultry seasoning
1 teaspoon celery salt
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion powder

Preparation:
Combine all ingredients and store in an air tight container. Makes enough rub for a 20 pound turkey. Stick of butter room temperature rubbed first then followed by this rub.

Make sure you put this under the skin all over the bird.

I always cook my turkey's in cooking bags for the best juicy turkey


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Old 11-08-2010, 02:31 PM   #4
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This is mine;

http://www.lowcarbfriends.com/bbs/lo...ie-anyone.html

I.AM.SO.HAPPY. My mostest favorite pie in the world!!!
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Old 11-08-2010, 04:29 PM   #5
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Low Carb Stuffing

3/4 pound sausage (pork or turkey)
1/4 cup finely chopped celery
1/4 cup chopped red onion
2 eggs
2 cups coarsely chopped cauliflower
1/2 cup diced yellow squash
1/2 cup grated Parmesan
1 tablespoon chopped parsley leaves
3 tablespoons chopped fresh sage leaves
3 tablespoons chopped fresh thyme leaves
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper

Preheat oven to 350 degrees F.

Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.

Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into an 8x8 baking dish and bake until hot and browned, about 30 minutes. Serve immediately.

This recipe is from CDKitchen for Low Carb Stuffing serves/makes 8
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Old 11-08-2010, 04:56 PM   #6
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Dotties Green Beans.

Low Carb Dottie’s Green Beans
Thanksgiving Dish

DOTTIE'S GREEN BEAN CASSEROLE
2 14-ounce cans French cut green beans, drained well *
4 ounce can mushrooms, drained well
1 small onion, sliced into very thin rings, 2 1/2 ounces
2 stalks celery, finely chopped
2 tablespoons butter
1/4 cup mayonnaise
1/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder
8 ounces cheddar cheese, shredded
Sauté the onion, celery and mushrooms in the butter until very soft and a little browned, about 20 minutes. Combine all ingredients in a greased 1 1/2 quart casserole or 8x8" baking pan. Bake at 350º, uncovered, 30 minutes or until nicely browned and bubbly. Or, microwave on 50% power, loosely covered, about 30 minutes, turning down to LOW if it starts to get too brown.
Makes 6-8 servings
* You can use a 16-ounce bag of frozen green beans. Cook them according to the package and drain well. See my comments below.
Per 1/6 recipe: 281 Calories; 24g Fat; 11g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Per 1/8 recipe: 211 Calories; 18g Fat; 8g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

This was very tasty and would be nice for a holiday dinner. It was also very good using half cheddar and half pepper jack cheese. I've made some adjustments to Dottie's original recipe. Adding cream made it too runny, so I've replaced the 1/4 cup cream with another 4 oz. of cheese. The carb count remains the same. I've also added microwave instructions.
nice as well.
For some reason, using a 16 ounce bag of frozen green beans, instead of two cans of beans, results in about 2 extra net carbs per serving. This is due to some fuzzy math on the USDA site and also the fact that it probably actually would take closer to three 14.5 ounce cans of green beans to equal 16 ounces of frozen. That's because the drained weight of a 14.5 ounce can of beans is really only 9.25 ounces and that's including all the water that has been absorbed in cooking and canning the beans. If those couple of extra carbs worry you, just use 12 ounces of frozen beans instead of the whole bag. Here is a photo and the counts for using frozen beans:

With frozen green beans:
Per 1/6 recipe: 277 Calories; 23g Fat; 11g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
Per 1/8 recipe: 208 Calories; 17g Fat; 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
I think I like this better with frozen green beans than with canned. They have a fresher flavor and better texture. Both are good, though, and canned are very convenient.
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Old 11-08-2010, 05:05 PM   #7
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Another fabulous recipe from Dottie

LC DOTTIE'S CREAM OF MUSHROOM SOUP FOR RECIPES
8 small mushrooms, chopped, 3 ounces
1 stalk celery, chopped
2 tablespoons onion, chopped, about 1 ounce
2 tablespoons butter
1/2 cup chicken broth
3/4 cup heavy cream
Salt and pepper, to taste
Xanthan gum, optional *
In a medium skillet, sauté the mushrooms, celery and onion in the butter until soft. Add the broth and cream. Bring to a boil, then turn down the heat a bit and cook until reduced and thickened, stirring frequently and watching closely so it doesn't boil over. Season to taste.
Makes about 1 cup
Do not freeze
* If you have some xanthan gum on hand, you can very lightly sprinkle a little over the soup just as it starts to thicken and quickly stir it in, adding a little more if needed until the soup gets thick to your liking. You may need to let it stand a minute to let the xanthan gum start to work before adding more. I found that this addition helps to stabilize the soup. Another benefit of adding the thickener is that you won't have to reduce the broth and cream quite as much so you'll end up with more soup for no extra carbs.
Per batch: 873 Calories; 90g Fat; 8g Protein; 11g Carbohydrate; 2g Dietary Fiber; 9g Net Carbs

This makes a very rich, tasty sauce that would be nice over all kinds of things, like chicken, meatballs, fish, vegetables etc. After adding the cream, make sure you simmer it long enough so that the cream is no longer white and takes on the light brownish color of the mushrooms. If you can afford the carbs, a few more mushrooms would be even better.
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Old 11-08-2010, 05:07 PM   #8
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Kevin's Great Cranberry Sauce

Low Carb Cranberry Sauce
Kevinpa
When I make whole cranberry sauce I use the recipe on the back of the bag and for the cup of sugar I use: (Ocean Spray)

1/4 cup granular erythritol
1 Splenda quick pack or equivalent Sweetzfree
2 T. not/Sugar

It turns out perfect every time.
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Old 11-08-2010, 05:08 PM   #9
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Char's Cranberry Jalapeno Sauce

1 pound cranberries, frozen is fine
1/2 cup SF syrup (Torani or DaVinci, recommend orange, raspberry, pineapple or lime)
Juice of 1 fresh lime
1/4 cup minced onion
1/2 to 1 fresh jalapeno, minced (remove seeds and membrane if you want it milder)
1 tablespoon SF honey or maple syrup or Agave syrup
2 packets Splenda or NuStevia

Combine everything in a 2-quart dish and microwave on high 3 minutes; stir. Microwave another 3 minutes; stir. Then microwave 1-2 minutes until it thickens up a bit. Let cool, then refrigerate overnight to let the flavors develop.

I've made this with ripe (red) jalapenos too and it's really good!
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Old 11-08-2010, 05:09 PM   #10
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I love this stuffing bake

Stuffing “Bread”

Snow White’s Fall Sage Bread (or muffins)
ALL PHASES OF SOUTHBEACH

Tastes just like stuffing!

1/3 c. + 1T. thinly sliced celery
¼ c. sliced green onion
¼ c Jicama (optional)
1 (15 oz) can white beans drained and rinsed
2 eggs
1 T. dry minced onion
1 + ½ tsp. poultry seasoning
¾ tsp. salt
¼ tsp. black pepper
½ tsp. sage
1 tsp. Splenda
3 T. instant nonfat dry milk
1 T. olive oil
¼ c. almond flour
2 tsp butter
1 tsp. baking powder

Preheat oven to 340 (if using a dark pan) or 350 (if using a glass pan).

Spray an 8x8 or 9x6 pan or muffin pan with butter flavor nonstick OR grease lightly w/ butter or oil.

Spray small skillet with butter flavor nonstick spray. Add the celery, green onion and jicama. Cook til tender. Set aside.

Combine remaining ingredients into food processor and blend for about 1-2 minutes. Gently stir in the cooked & cooled celery mixture. Pour the batter into pan of your choice. Bake for 30-40 minutes.

This should make 12 muffins or an 8x8 or 9x6 pan of delicious fall goodness!
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Old 11-08-2010, 05:23 PM   #11
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Make some fried "apples" They are very good!

Personally I like to use vanilla. Use any combination of sweeteners
I like Splenda and Erythritol. barbo

Low Carb FRIED "APPLES"
2 chayote squash
2 tablespoons butter
3 tablespoons granular Splenda or equivalent liquid Splenda
1/2 teaspoon blackstrap molasses
1 tablespoon lemon juice *
1 teaspoon cinnamon
Peel the chayote, cut lengthwise into quarters and remove the seed. Slice the squash in bite-size pieces. Place the chayote in a casserole dish with a lid. Cover and microwave on HIGH 6-7 minutes or until very tender. Drain well.
Heat the butter in a medium skillet. When the butter has melted, stir in everything but the chayote. Add the chayote and stir to coat. Fry until the "apples" turn golden brown. Adjust the sweetener and cinnamon, if needed. I think they taste the most like apples when cooled or chilled.
Makes 4 servings
* I used 2 packets of True Lemon mixed with 1 tablespoon water.
With granular Splenda:
Per Serving: 74 Calories; 6g Fat; trace Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per Serving: 69 Calories; 6g Fat; trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

I was playing around in the kitchen today with some chayote squash. I'd used it in some soup earlier and noticed that the texture was similar to cooked apples. The texture of these is right on. I may try adding a touch more lemon juice next time for a bit more tartness, but my husband thought they were fine as they are. For comparison's sake, the same amount of real, peeled apple would have 26 net carbs for the same amount as a batch of these, which have about 6 net carbs per batch.
After you peel the chayote, a very slippery substance will ooze out on the surface. Simply rinse and pat dry and you'll be able to handle it again.
Click here for information about chayote squash.
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Old 11-08-2010, 05:28 PM   #12
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Tater's Pie Crust with some additions by Char

Low Carb Pie Crust Tater
Pie Crust:
2 cups Carbalose flour,(Makes two crusts) plus extra for rolling dough
1/2 cup Crisco (green can) cubed/frozen
1/4 cup butter (cubed/frozen)
1 teaspoon salt
1/4 tsp baking powder
1/2 cup ice water, 1 T at a time

In a mixing bowl cut the Crisco/butter, salt and baking powder into the carbolose flour with a pastry cutter until it's size of peas. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist and holds together.

Divide the dough in half, form a round flat disk, place in plastic wrap and refrigerate for at least 30 minutes. Roll dough between plastic wrap into a circle to fit a 9 to 10-inch pie plate. Place back in freezer for a minute to firm back up before peeling plastic off, then peel back plastic , place on pie plate and peel back the other side of plastic wrap. I always brush 1 beaten egg white over my crust before adding filling so it won't get soggy.



*Now, I don't buy Crisco so I used organic lard instead, and I didn't add the baking powder - I didn't want it to puff up! I've also used coconut oil in place of the Crisco and that works too but I prefer the lard.

Have a good one and stay warm and healthy! Woke up to 34* and frost on the roof yesterday and today here...brrrrrr

Hugs
*Char
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Old 11-08-2010, 05:34 PM   #13
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Quote:
Originally Posted by SkeeterN View Post
This rub combines everything you need for a delicious turkey. Remember when rubbing poultry you want to get it under the skin. Skin blocks flavor, and while you might get some tasty skin it won't help the meat any.
* Exported from MasterCook *

Turkey Rub

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon garlic powder
2 teaspoons season salt
1 teaspoon poultry seasoning
1 teaspoon celery salt
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion powder

Preparation:
Combine all ingredients and store in an air tight container. Makes enough rub for a 20 pound turkey. Stick of butter room temperature rubbed first then followed by this rub.

Make sure you put this under the skin all over the bird.

I always cook my turkey's in cooking bags for the best juicy turkey


- - - - - - - - - - - - - - - - - - -

This sounds amazing, thanks!

Now here is my contribution:


Raw Kale Salad with Cheese, Lemon Juice and Garlic

1 bunch of kale (lacinto, green, whatever)
1 to 2 cloves garlic, finely chopped or minced
1/4 cup grated Parmesan cheese
1/4 cup extra-virgin olive oil
1 lemon or 3 tbl lemon juice
1/8 teaspoon crushed red pepper
Salt and pepper

1. Trim bottom 2 inches off kale and save for your vegetable juice (or compost).
2. Slice the remaining kale into strips about 3/4 inch wide and place in a salad bowl.
3. Smash the garlic with your knife and place in a bowl. Squeeze the lemon or add lemon juice into the bowl as well. Combine it with the olive oil, cheese, crushed red pepper. Salt and pepper to taste.
4. Toss kale with dressing and make sure all the leaves are wet.

Serves 4
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Last edited by Beeb; 11-08-2010 at 05:35 PM..
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Old 11-08-2010, 05:35 PM   #14
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DELISH Will the author please step up?

For some reason unknown, I have not noted the author's name.
This recipe came from this board at LCF. Wonderful cake.

Low Carb Pumpkin Dump Cake
There is a crust bottom/pumpkin middle/crunchy topping..

PUMPKIN DESSERT

Grease an 8 x 8 or 9 x 9 cake pan

Mix:

3/4 cup almond flour
1/3 cup vanilla whey protein powder
1/3 cup vital wheat gluten
1/4 tsp of baking powder
1/4 tsp of baking soda
1/4 cup of Splenda (or mix)

Mix this all in a bowl and REMOVE 1/2 cup of dry mix and put in another bowl.

Filling:

1 15 ounce can of pumpkin puree
1/3 cup of CC milk
1 egg
1 1/2 tsp. of pumpkin pie spice
OR 1 tsp. cinnamon, 1/4 tsp ginger, 1/4 tsp. nutmeg
1/2 cup Splenda

Mix this all together until smooth.

Mix large portion of dry mix with 1/4 cup of melted butter or coconut oil
and press batter into the cake pan.

Pour filling over this.

Now, mix 1 Tbs. of melted butter or coconut oil with the 1/2 cup of mix.
Add some extra cinnamon/nuts if you wish..If this isn't crumbly, then add
a touch more butter. And sprinkle this over the pumpkin filling.

Bake at 350 for 25-30 minutes. Watch the top..if it starts to brown, then put a piece of foil over the top.

Serve with whipped cream or LC ice cream.
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Last edited by Barbo; 11-08-2010 at 05:39 PM..
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Old 11-08-2010, 05:47 PM   #15
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Our Danish Red Cabbage

We always serve this at holiday time in honor of our Danish friends.

Danish Red Cabbage

Ingredients
1 medium red cabbage (about 3 pounds)
¼ c. Butter (no margarine please)
4 slices bacon, fried crisp and drained, chop
¼ c. sugar or more, according to taste (Splenda)
1/4-cup vinegar
Salt, pepper
*2 medium tart apples, peeled, cored and chopped (optional)
1/2 cup red currant jelly (SF Raspberry Jam)
Preparation
Remove and discard tough outer leaves from cabbage. Shred cabbage medium. In heavy kettle, melt butter. Add sugar, but do not brown. Add cabbage and cook 3 minutes, stirring constantly. Add vinegar, water, salt and pepper to taste. Simmer covered for 2-3 hours, or until cabbage is very tender. Stir occasionally, and if necessary, add a little hot water to prevent scorching. When cabbage is almost tender, add apples, if desired, and red currant jelly. Cabbage should be quite sweet/sour. If necessary, add more sugar or vinegar, a little at a time. Simmer covered for 30 minutes longer, stirring occasionally. Serve with roast goose or duck. This is best if made a day ahead, and reheated slowly.
*Apples are up to you. As for me I leave out the jelly and use Splenda. However, since you are both ok with sugars, go ahead and
use real sugar and the jelly. Taste for sweet/sour. You will know when it’s ready.
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Old 11-08-2010, 07:56 PM   #16
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Quote:
Originally Posted by Barbo View Post
For some reason unknown, I have not noted the author's name.
This recipe came from this board at LCF. Wonderful cake.

Low Carb Pumpkin Dump Cake
There is a crust bottom/pumpkin middle/crunchy topping..

PUMPKIN DESSERT

Grease an 8 x 8 or 9 x 9 cake pan

Mix:

3/4 cup almond flour
1/3 cup vanilla whey protein powder
1/3 cup vital wheat gluten
1/4 tsp of baking powder
1/4 tsp of baking soda
1/4 cup of Splenda (or mix)

Mix this all in a bowl and REMOVE 1/2 cup of dry mix and put in another bowl.

Filling:

1 15 ounce can of pumpkin puree
1/3 cup of CC milk
1 egg
1 1/2 tsp. of pumpkin pie spice
OR 1 tsp. cinnamon, 1/4 tsp ginger, 1/4 tsp. nutmeg
1/2 cup Splenda

Mix this all together until smooth.

Mix large portion of dry mix with 1/4 cup of melted butter or coconut oil
and press batter into the cake pan.

Pour filling over this.

Now, mix 1 Tbs. of melted butter or coconut oil with the 1/2 cup of mix.
Add some extra cinnamon/nuts if you wish..If this isn't crumbly, then add
a touch more butter. And sprinkle this over the pumpkin filling.

Bake at 350 for 25-30 minutes. Watch the top..if it starts to brown, then put a piece of foil over the top.

Serve with whipped cream or LC ice cream.

Looks like half of this recipe, maybe? It sounds wonderful- not sure why I haven't tried it. Must get busy!

Here's my contribution:

Spinach Souffle

I usually make this in the crock-pot, but have done it in the oven when the crock-pots were otherwise occupied. I think at 300F it took about an hour, and at 350F it was ready in about 40 minutes. (It's done when it's hot and bubbly, and the top is just beginning to brown.)

2 pounds frozen chopped spinach -- thawed and drained
1/4 cup green onion -- chopped
8 ounces cream cheese -- softened
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
2 eggs -- beaten
1/4 tsp white pepper
dash nutmeg

Mix thawed and drained spinach together with onion. (I use a potato ricer to really squeeze the spinach dry.)

Beat remaining ingredients and blend in spinach mixture.

Spoon mixture into a lightly buttered 3 1/2 quart crock-pot (or souffle dish to fit in a larger crock-pot) and cook on high for 2 to 3 hours.

Serves 8.

Per Serving: 273 Calories; 26g Fat (79.6% calories from fat); 9g Protein; 6g Carbohydrate; 4g Dietary Fiber; 96mg Cholesterol; 308mg Sodium.
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Old 11-10-2010, 01:00 AM   #17
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Various

This is a great idea of a thread. Please keep it going...
Sorry, don't now the original creators. All are HCG P3 friendly.

SAUSAGE-MUSHROOM "DRESSING/STUFFING"
1 pound pork sausage (I used Jimmy Dean's Sage one)
1 medium onion, chopped
2 stalks celery, chopped
16 ounces fresh mushrooms, quartered
4 ounces Monterey jack cheese, shredded (I shredded from a block and prob added more than 4 oz) )
Salt & Pepper

In a large skillet, brown the sausage along with the onion and celery. Cook until the celery is tender; drain the grease. Add mushrooms and cook until they are tender. Put the sausage mixture in a casserole dish and stir in the cheese. Season with salt & pepper to taste. Bake at 350* for 30 minutes until browned on top.

Pumpkin bake
8oz cream cheese, softened
5 eggs
1/2 c. splenda
large can of pumpkin (15 ounceish)
1/2 Tb. pumpkin pie spice
1 t. cinnamon

Combine all ingredients. Pour batter into a glass baking dish that
has been sprayed with nonstick spray. Bake in a 350 oven until center
is done - it will look 'puffed', but will shrink down as it cools.
Makes 4 large servings w/ approx. 6 carbs per serving.
can also be put into individual muffin cups

FROSTING whipped cream made with Heavy whipping cream and some stevia (or other sweetener of your choice) and whipped until quite stiff and then frost the bake and sprinkle some cinnamon on the top and refrigerate.

Tooter's Mini pecan pies
2 Tablespoons butter
1 1/4 cup of almond flour
4 oz (half of an 8 oz package) of cream cheese

Preheat oven to 325 degrees. Soften cheese and butter and blend well. Stir in flour. Chill 1 hour. Shape into twenty-four 1-inch balls. Place in ungreased small muffin tins. Press down to form crust.

Filling
1 egg
1/4 cup of Splenda
1/2 cup of Diabetisweet
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon Black Strap Molasses
Dash of salt
3/4 cup of chopped pecans

Beat egg, sweetner, butter, vanilla, Molasses and salt until smooth. Divide half the nuts among pastry cups. Add egg mixture. Top with remaining nuts.
Bake for 25 minutes or until Golden brown.

Loosen the mini pie's sides with a teaspoon, then scoop them out and set them aside to cool.
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Old 11-10-2010, 12:52 PM   #18
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Wow - this thread is awesome!!!!!

Here's my contribution....

Thanksgiving Green Beans

Serves 8

Ingredients
¼ pound bacon, (about 5 slices), cut into ½ inch pieces
1 tablespoon Worcestershire sauce
½ teaspoon Splenda (or equivalent)
¼ teaspoon dry mustard
Couple of dashes hot sauce
1 ½ pounds green beans

Instructions
1. In a large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate to drain.
2. Remove the skillet from the heat and add the Worcestershire sauce, Splenda, mustard and hot sauce into the bacon fat.
3. Return the skillet to high heat and add the green beans and cook, tossing occasionally with tongs, until crisp-tender, about 6 minutes. Stir in the red peppers and half the bacon, tossing until warmed through, about 1 minute. Top with the remaining bacon.
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Old 11-10-2010, 06:39 PM   #19
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Quote:
Originally Posted by SmileySue View Post
Wow - this thread is awesome!!!!!

Here's my contribution....

Thanksgiving Green Beans

Serves 8

Ingredients
¼ pound bacon, (about 5 slices), cut into ½ inch pieces
1 tablespoon Worcestershire sauce
½ teaspoon Splenda (or equivalent)
¼ teaspoon dry mustard
Couple of dashes hot sauce
1 ½ pounds green beans

Instructions
1. In a large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate to drain.
2. Remove the skillet from the heat and add the Worcestershire sauce, Splenda, mustard and hot sauce into the bacon fat.
3. Return the skillet to high heat and add the green beans and cook, tossing occasionally with tongs, until crisp-tender, about 6 minutes. Stir in the red peppers and half the bacon, tossing until warmed through, about 1 minute. Top with the remaining bacon.
Whhat red peppers? Sounds good! (and easy - my criteria)
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Old 11-11-2010, 03:46 AM   #20
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This salad recipe is really great. The dressing is just amazing (if you like cranberries) :

Green Salad with Cranberry Vinaigrette Recipe - Allrecipes.com
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Old 11-11-2010, 03:46 AM   #21
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This salad recipe is really great. The dressing is just amazing (if you like cranberries) :

Green Salad with Cranberry Vinaigrette Recipe - Allrecipes.com
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Old 11-11-2010, 07:18 AM   #22
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Subscribing---I promise I will post a recipe later. Not in the kitchen right now.
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Old 11-11-2010, 12:27 PM   #23
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Whhat red peppers? Sounds good! (and easy - my criteria)
Oops........sorry!!

It's 1/2 jar roasted red peppers, coarsly chopped.
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Old 11-11-2010, 04:05 PM   #24
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Great thread, Rochester!

Love this one, use it every T'giving:

Tooter's Mini pecan pies

2 Tablespoons butter
1 1/4 cup of almond flour
4 oz (half of an 8 oz package) of cream cheese


Preheat oven to 325 degrees. Soften cheese and butter and blend well. Stir in flour. Chill 1 hour. Shape into twenty-four 1-inch balls. Place in ungreased small muffin tins. Press down to form crust.

Filling

1 egg
1/4 cup of Splenda
1/2 cup of Diabetisweet
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon Black Strap Molasses (I skip this: use brown sugar diabetisweet)
Dash of salt
3/4 cup of chopped pecans

Beat egg, sweetner, butter, vanilla, Molasses and salt until smooth. Divide half the nuts among pastry cups. Add egg mixture. Top with remaining nuts.
Bake for 25 minutes or until Golden brown.

Loosen the mini pie's sides with a teaspoon, then scoop them out and set them aside to cool.
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Old 11-11-2010, 06:11 PM   #25
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I don't know who to thank for these recipes but they are sure good!!

PUMPKIN CHEESE PIE

Thanksgiving would not be Thanksgiving for some folks without Pumpkin Pie. See below more substantial crust ideas. Powdered erythritol may be used in combination with Splenda Granular, if desired.


Crust (or other ideas below):
1/2 cup ground pecans (125 mL)
2 tbsp SPLENDAÆ Granular (25 mL)
1 tbsp oat, OR w/w pastry flour, OR spelt flour (15 mL)
2 tbsp butter, melted (25 mL)
1 egg yolk
Cream Cheese Layer:
8 oz light cream cheese, softened (250 g)
1/3 cup SPLENDAÆ Granular (75 mL)
1 egg
1 tsp vanilla extract (5 mL)
Pumpkin Layer:
1 cup canned pumpkin (250 mL)
2 eggs
3/4 cup SPLENDAÆ Granular (175 mL)
1 tsp cinnamon (5 mL)
1/2 tsp ginger (2 mL)
1/4 tsp nutmeg, (optional) (1 mL)
1/2 cup half-and-half cream (125 mL)
1/2 cup whipping cream (125 mL)

Crust: In medium bowl, combine pecans, SPLENDAÆ Granular and soy or spelt flour. Stir in butter and egg yolk. Spread in 9-inch (23 cm) pie plate. Cover with plastic wrap and press crust out evenly; remove plastic wrap. Bake in 350∞F (180∞C) oven 10 minutes.

Cream Cheese Layer: In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheese, SPLENDAÆ Granular, egg and vanilla extract until smooth. Pour over crust evenly.

Pumpkin Layer: In medium bowl, combine pumpkin, eggs, SPLENDAÆ Granular, cinnamon, ginger and nutmeg. Beat well with wire whisk. Whisk in half-and-half cream and whipping cream. Pour over Cream Cheese Layer. Bake in 350∞F (180∞C) oven 40 minutes or until cake tester inserted in center comes out clean. Garnish with whipped cream and additional pecan halves, if desired.

Yield: 10 servings, 1 serving:183.5 calories; 5.4 g protein; 14,9 g fat; 7.0 g carbs

Graham Cracker-Like Crust:
1 cup Splendid Low-Carb Bake Mix (on this board)
1 cup ground almonds
Ω cup butter, melted
1 Splenda packets

Or, simply start with 1 Ω cups ground almonds, add maybe º cup vanilla whey protein and 2 tbsp vital wheat gluten or oat flour, Splenda to taste and enough butter to moisten - like a short crust.

Bake crust in 350∞F oven 12 minutes, or until light, golden brown.


Pecan Pie

1 9î unbaked pie shell (I usually use one made with Pecan Meal)
3 large eggs
1 cup sugar substitute ...(I use Splenda)
1 cup brown sugar substitute
1 teaspoon salt
1/3 cup butter
1 teaspoon vanilla
1 cup pecans



Beat the eggs. Add the remaining ingredients in the order given. Then work in the nuts.

Pour into a 9 inch unbaked Almond pie shell. Bake at 300∞ for 40-45 minutes.

Last edited by Oksue; 11-11-2010 at 06:11 PM.. Reason: spelling
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