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Old 02-16-2012, 05:21 PM   #751
sungoddess
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Originally Posted by Vanessa120 View Post
Beverly,

Thank you my friend! I am not in the ranks of other photographer/bloggers but am working on it. I have been a Sony Cybershot lover for quite awhile and when I got into blogging I did some research on cameras. I knew I wasn't ready for a DSLR but wanted a camera that took excellent food pics. What I found is they make cameras for someone like me, it's called a bridge camera....it's an inbetween SLR and DSLR. After some research I discovered Sony makes a very highly ranked one and it's a Cybershot too. The model I use is the Sony DSC-HX100V. I've had it about 4-5 months now and I am still learning the ins and outs, but so far I love it. However, the picture of the Brussels sprouts was taken with my former camera, also a Sony Cybershot but the DSC-H2.
Thank you so much for sharing that info! I would love to take great food photo and your info is great. I love your photos, blog, and recipes, and photos!!
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Old 02-17-2012, 08:04 AM   #752
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Dianafoot, that pudding looks really fabulous. I am going to make it. Thank you for posting both recipes. I'll let you know how it came out.
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Old 02-20-2012, 08:43 AM   #753
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My son gave me a Sony Cyber-shot camera a year ago and it takes great photos. I actually have a hard time taking a bad food photo with it unlike my old cheap camera. Mine is the DSC-W350 (14.1 mega pixels).
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Old 02-20-2012, 08:59 AM   #754
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Originally Posted by LindaSue View Post
My son gave me a Sony Cyber-shot camera a year ago and it takes great photos. I actually have a hard time taking a bad food photo with it unlike my old cheap camera. Mine is the DSC-W350 (14.1 mega pixels).
Awesome! I love food photos so much and want to take some of my own. I am collecting camera info that others use to see which camera is best for me.
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Old 02-20-2012, 10:43 AM   #755
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Mardi Gras King Cakes by my friend Karen. She did such a great job! Sorry about the size. These are induction friendly, sugar free and gluten free. I love the colors, too. Sorry about the size. It's a bit big.
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Old 02-20-2012, 11:54 AM   #756
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Please keep the pics big...they look better that way.

Whomever complained should NOT have!!
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Old 02-20-2012, 12:05 PM   #757
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I think we have friends using mobile devices to check the site, too, so it's probably like the Godzilla that ate the Samsung Droid...
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Old 02-20-2012, 12:20 PM   #758
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Quote:
Originally Posted by cleochatra View Post
Mardi Gras King Cakes by my friend Karen. She did such a great job! Sorry about the size. These are induction friendly, sugar free and gluten free. I love the colors, too. Sorry about the size. It's a bit big.
Any chance you can share her recipe on another thread? And I like the big size, kind of grabs your attention.
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Old 02-20-2012, 10:41 PM   #759
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My latest recipe video -- Low Carb Tuna Cakes & Tartar Sauce

Tuna Cakes
3- 5 oz cans tuna, drained
2 green onions, sliced
1 egg
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon dijon mustard
1 teaspoon Cajun seasoning (or Salt-Free seasoning)
¼ cup Parmesan cheese
1-2 oz pork rinds
Makes 6 servings.
Nutrition Info per Serving (2 cakes):
182 Calories, 7.8g Fat, 1g Total Carbs (0.2g Fiber) , 25.5g Protein

Tartar Sauce
1 cup Mayo
1 tbsp sugar free pickle relish
2 tbsp lemon juice
1 tbsp minced onion
Makes 16 servings.
Nutrition Info per Serving (1 tbsp):
100 Calories, 10.8g Fat, 0.8g Total Carbs (0g Fiber), 0.2g Protein
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Old 02-21-2012, 03:57 AM   #760
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When I have time today, I will certainly be viewing that one, thanks, Kent!
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Old 02-21-2012, 07:30 PM   #761
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these sound great. Might make them this weekend.
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Old 02-21-2012, 09:26 PM   #762
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Quote:
Originally Posted by cleochatra View Post
Celeriac chips fried up for the Super Bowl. They're crispy and induction friendly (count them as an "other" vegetable).


Hi Cleo, Those look great. I'm amazed at how thin your chips are! What do you use to cut them so thinly? I love celeriac but they are such a pain to cut up.
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Old 02-22-2012, 08:56 AM   #763
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We broke down and purchased a meat slicer since I can't stand big hunks of uneven meat. I know-- I'm a little autistic in that way. I'm super finicky with textures. We slice with a super slim setting. I found a vast jicama yesterday that would literally make BAGS of chips thin-sliced. It was at least the size of a softball.
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Old 02-22-2012, 09:29 AM   #764
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Egg McMuffin



EGG, HAM AND CHEESE MUFFIN
Similar to an Egg McMuffin®. This makes for a substantial and very tasty breakfast! It will be hours and hours before hunger strikes again.

English Muffin (this thread: http://www.lowcarbfriends.com/bbs/lo...-included.html )

2 tsp butter (10 mL)
1 slice of cheese, OR
2 tbsp shredded Cheddar cheese (30 mL)
1 poached egg
1 slice of Canadian ham or bacon

Prepare English Muffin, page___ as directed. Toast halves well and butter. Place slice of cheese on one half and top with poached egg and Canadian ham. Top with remaining half.

Helpful Hint: I sometimes like to add a little mayonnaise as well.
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Old 02-22-2012, 12:55 PM   #765
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Chicken/Spinach Dish

This is one of my whole family's favorite - even the non LCers. And it has bacon ... how can you not LOVE it!
Attached Images
File Type: jpg Meal.jpg (38.4 KB, 49 views)
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Old 02-22-2012, 01:02 PM   #766
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Saute mushrooms and garlic in olive oil - remove from pan.
Cook bacon in same saute pan (about 8 slices)
Remove from pan and place on paper towel.
Sprinkle chicken breast tenders with garlic salt.
Brown chicken in bacon grease until brown.
Remove chicken from pan.
Add chicken stock to pan to deglaze and add large package of fresh spinach and stir it around the pan until it cooks down.
Add the chicken and mushrooms back to pan and add heavy cream. Cook until it thickens.

The amounts vary. If I use 2 packages of chicken, then I normally use around 1 cup each broth and cream. I get the largest pack of spinach I can buy (normally from Sams). It looks like it won't fit but it's amazing how it cooks down.

At the end - sprinkle with cooked bacon.
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Old 02-22-2012, 06:15 PM   #767
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Thanks for sharing, here's another to add to my to bake list. WOW, all my favorite ingredients!!!!!!
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Old 02-23-2012, 11:19 AM   #768
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Breadsticks made of chicken and cheese and a few other ingredients. You would never guess it's not real bread!
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Old 02-23-2012, 12:21 PM   #769
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That is amazing. I just looked at your site and could not believe what was in them. And more amazing I have a bunch of the ingredients already cooked and frozen and ready to go! Question, did you purchase that low carb tomato/pizza sauce or did you make it?
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Old 02-23-2012, 03:25 PM   #770
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I purchased the sauce, Tilly. I buy the store brand pizza sauces because they are lower carb (look for ones that don't contain sugar) and they're thinner, so a little bit goes a long way! I really love those sauces.

Thank you so much for your kind words! I am shocked at how unlike the ingredients they really are. These even look like bread. I bought more chicken and plan to make more this weekend.
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Old 02-23-2012, 03:35 PM   #771
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Quote:
Originally Posted by cleochatra View Post
I purchased the sauce, Tilly. I buy the store brand pizza sauces because they are lower carb (look for ones that don't contain sugar) and they're thinner, so a little bit goes a long way! I really love those sauces.

Thank you so much for your kind words! I am shocked at how unlike the ingredients they really are. These even look like bread. I bought more chicken and plan to make more this weekend.
Just like everything else, I'll bet they taste like chicken!!!
(I just had to say it!!!!!) I can't wait to try them. Got some chicken thawing in the frig now. Thanks!
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Old 02-23-2012, 04:00 PM   #772
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Haaaaaaaaa!!!!
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Old 02-23-2012, 07:09 PM   #773
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Cinnamon Raisin Bread Pudding (Barbo's Recipe)



http://www.lowcarbfriends.com/bbs/lo...d-pudding.html
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Old 02-24-2012, 10:14 AM   #774
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Pan pizza is so easy. Just use a springform pan to bring the magic.



A 10" pizza



Look at that texture. I mean seriously:

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Old 02-24-2012, 09:46 PM   #775
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Cleo, you are just BAD!!!!


Chicken?? REALLY??
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Old 02-24-2012, 10:42 PM   #776
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Chicken: It's the cauliflower of the meat kingdom.
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Old 02-25-2012, 07:11 AM   #777
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Where can I find Dotties thread for the biscuit recipe?
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Old 02-25-2012, 08:51 AM   #778
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I can't imagine how those bread sticks don't taste like chicken. Or do they. Well that wouldn't be so all bad I suppose. The texture does look like real bread sticks.
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Old 02-25-2012, 08:52 AM   #779
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That bread pudding looks awesome.
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Old 02-25-2012, 10:40 AM   #780
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Cleochatra, can you give me a rough idea of how many ounces of chicken breast you need to make 1 cup? Would that be about one average size breast?
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