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Old 01-18-2016, 10:33 AM   #121
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Originally Posted by dldickins View Post
I have a recipe for Layered Parmesan Chicken Bake that I have made a few times that's very good. The recipe calls for putting garlic flavored croutons on top of the casserole before baking. When I made this recipe I just left the croutons off. I think Ouizoid's new bread recipe would make awesome croutons for this chicken dish. I'll post the recipe below if anyone wants to try it.

Layered Parmesan Chicken Bake
This has been adapted from Foodwishes.com

Ingredients:
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste, optional
6 boneless skinless chicken breasts seasoned with seasoned salt
2 cups low carb marinara sauce (I used Rao's Tomato and Basil Spaghetti sauce)
1/4 cup chopped fresh basil
8 oz shredded mozzarella, divided
4 oz grated Parmesan, divided
1 (5-oz) package garlic croutons

Preheat oven to 350 degrees. Spray 9x13 baking dish with Pam. Evenly drizzle olive oil over the bottom of dish. Evenly sprinkle crushed garlic over pan bottom. Sprinkle red pepper flakes, if using, over pan bottom. Lay chicken breasts next over bottom of pan. Squeeze in but don't overlap. Spread marinara sauce over chicken, evenly coating. Sprinkle basil evenly over marinara sauce. Next sprinkle half the mozzarella over the basil, then sprinkle half the parmesan cheese over the mozzarella. Evenly spread all of the croutons on top of the cheeses so they are in a single layer and are laying flat. Then sprinkle the rest of the mozzarella on top of the croutons. Finally, sprinkle the remaining parmesan over top of dish.

Bake for approx 35 minutes or until chicken tests at 155 degrees. May take up to 1 hours depending on the size of the chicken breasts. Remove from oven and let rest 10 minutes before serving.
When I have pulled pieces from the toaster I immediately thought the same thing - these would make great croutons! I used to sort of "fry" but not really, stale bread in oil in a skillet to make croutons. Might try something like that again.

Thanks for the recipe!
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Old 01-18-2016, 02:31 PM   #122
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Maybe I am using oat bran then. Not the same, huh? Oops.
Just came from WF. Yep, oat bran, not oat fiber. But it was on sale!
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Old 01-19-2016, 10:06 AM   #123
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Judy,

If you make it before I do, let us know how it turns out!

Deb
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Old 01-19-2016, 07:30 PM   #124
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Originally Posted by MrsBrownw/LovelyDoters View Post
Those pics look great! I know there have been some tweaks on this thread, I was wondering if you used the original from #1, adjusted up to the large batch in #30, or used one of the tweaks? I finally got all the ingredients to try these, but I don't have time to go all the way thru the whole thread right now.

Also, would you share your yeast bread recipe, or tell me where to find it?
I used the original recipe.

Here is a link to my yeast breads

http://www.lowcarbfriends.com/bbs/sh...ht=yeast+bread
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Old 01-21-2016, 12:45 AM   #125
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Originally Posted by ouizoid View Post
…Larry--all breads made with oat fiber are somewhat dry.
Hey ozd…

I've made this a few times now, and by increasing the heavy cream (what I use as liquid) by Ľ tsp, it was indistinguishable from ordinary white bread in texture, and softness. No longer dry at all.

I'm messing around with different bowls to find one big enough, and the right shape for 2 sandwiches (so my wife and I can split whatever is made). The original recipe makes a bit too much for me.

I'm really liking this stuff…



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Old 01-21-2016, 05:44 AM   #126
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Larry, ebay has the little corningware casserole dishes like this one.



It makes four very nice sandwich-sized slices from the original recipe. The bottom slice is a little smaller than the top slice, but not by as much as the picture indicates. The perspective makes the top one look much bigger than the bottom, but actually there was only less than half an inch difference between the top slice and the bottom slice.
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Old 01-21-2016, 07:07 AM   #127
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Quote:
Originally Posted by ljguitar View Post
Hey ozd…

I've made this a few times now, and by increasing the heavy cream (what I use as liquid) by Ľ tsp, it was indistinguishable from ordinary white bread in texture, and softness. No longer dry at all.

I'm messing around with different bowls to find one big enough, and the right shape for 2 sandwiches (so my wife and I can split whatever is made). The original recipe makes a bit too much for me.

I'm really liking this stuff…



This makes me so happy! My favorite container is a glass columnar storage container. My slices are round but the same size and I get at least six slices
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Old 01-21-2016, 10:14 AM   #128
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I keep eyeing the glass insert for my French press....

Looks like JUST the right size to me!
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Old 01-21-2016, 11:04 AM   #129
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Quote:
Originally Posted by sbwertz View Post
Larry, ebay has the little corningware casserole dishes like this one.



It makes four very nice sandwich-sized slices from the original recipe. The bottom slice is a little smaller than the top slice, but not by as much as the picture indicates. The perspective makes the top one look much bigger than the bottom, but actually there was only less than half an inch difference between the top slice and the bottom slice.
They also have some clear pyrex ones at Walmart. The lids are plastic, but the bowls look very much like yours in the pic...no handles.
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Old 01-21-2016, 01:46 PM   #130
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Are you guys getting good results with a lid? I am not covering my Pyrex in the MW and am still loving the way they come out! Thanks!
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Old 01-21-2016, 02:20 PM   #131
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yes, the lid seems to help my loaf rise and cooks the top slice so that its not wet or sticky.
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Old 01-22-2016, 08:47 AM   #132
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Quote:
Originally Posted by ljguitar View Post
Hey ozd…

I've made this a few times now, and by increasing the heavy cream (what I use as liquid) by Ľ tsp, it was indistinguishable from ordinary white bread in texture, and softness. No longer dry at all.

I'm messing around with different bowls to find one big enough, and the right shape for 2 sandwiches (so my wife and I can split whatever is made). The original recipe makes a bit too much for me.

I'm really liking this stuff…



How much total HWC are you using? I am dealing with dry edges and wet center.
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Old 01-22-2016, 10:38 AM   #133
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Originally Posted by TBipp View Post
How much total HWC are you using? I am dealing with dry edges and wet center.
when I had that problem it was because my baking powder was no good. When I replaced that, I had an evenly risen evenly crumbed loaf, with no wet center. Just a thought.
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Old 01-22-2016, 12:53 PM   #134
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How much total HWC are you using? I am dealing with dry edges and wet center.
Hi TBipp

I was using a Tupperware Tablespoon which has an extension at the top for an extra tsp (so 4 tsp). I backed it down to just 3 last time and it was better.

I don't get wet centers, but at the center, the outside of the bottom is usually wet. Trying to figure out how to deal with/prevent that without over cooking the bread. I'll let you know if I find something that works well.




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Old 01-22-2016, 01:52 PM   #135
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When I taught microwave cooking classes and we did cakes, we'd remove the cake from the microwave at the end of the cooking time and set the pan on the countertop with nothing under it for a few minutes. It allowed the carryover cooking time to finish it up without overcooking.

We also used Stretch-Tite over the top to get the top to cook completely too - vent it slightly on one side so it won't sweat the top.
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Old 01-22-2016, 02:55 PM   #136
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…I was using a Tupperware Tablespoon which has an extension at the top for an extra tsp (so 4 tsp). I backed it down to just 3 last time and it was better.
Hi TBipp

I may have not been clear, I backed down from 4 tsp to 1 Tablespoon of heavy whipping cream last time, and it was better. I tried the recipe with almond milk and we didn't like it as well as with the heavy cream.

Been cooking off center in the microwave for 30 seconds - rotate 90° - 30 seconds - rotate again - 15 seconds (covered the entire time with a saucer on top of the mug)

I cover mine and found an old gag-coffee mug (birthday gift) to cook it in. I measured it, and it holds 3 cups of liquid. It produced the equivalent size/dimensions of 2 English muffins when cooked and cooled sufficiently to cut. In fact, this is nearly an exact English muffin knock-off for size and shape.

I'd post a picture, but the evidence was filled with tuna salad and eaten before I could manage to get my phone camera out. Next time…

I do have to clean that container out immediately so the residue doesn't bake to the sides. Not hard…and for this good of tasting bread, I'm good for washing it immediately.




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Old 01-22-2016, 02:59 PM   #137
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Originally Posted by ouizoid View Post
when I had that problem it was because my baking powder was no good. When I replaced that, I had an evenly risen evenly crumbed loaf, with no wet center. Just a thought.
OK ozd…

A question specifically about mixing it up in bulk. The 1 cup mix was too little for us, so I just mixed a 2˝ cups Parmesan, Oat Fiber, Whey and 10 tsp of Glucomannan and Baking Powder. This is about 8 cups total mix, which I put in a large zip lock with the instructions (and recipe) on the outside.

Have you mixed batches this big, and how long would you think I can keep it? I've had all the ingredients unmixed in the cupboards for months. I wouldn't think mixing them would shorten their life unless there is some magic chemical reaction brewing in there.

What do you think?




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Old 01-22-2016, 03:05 PM   #138
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Hi TBipp

I may have not been clear, I backed down from 4 tsp to 1 Tablespoon of heavy whipping cream last time, and it was better. I tried the recipe with almond milk and we didn't like it as well as with the heavy cream.

Been cooking off center in the microwave for 30 seconds - rotate 90° - 30 seconds - rotate again - 15 seconds (covered the entire time with a saucer on top of the mug)

I cover mine and found an old gag-coffee mug (birthday gift) to cook it in. I measured it, and it holds 3 cups of liquid. It produced the equivalent size/dimensions of 2 English muffins when cooked and cooled sufficiently to cut. In fact, this is nearly an exact English muffin knock-off for size and shape.

I'd post a picture, but the evidence was filled with tuna salad and eaten before I could manage to get my phone camera out. Next time…

I do have to clean that container out immediately so the residue doesn't bake to the sides. Not hard…and for this good of tasting bread, I'm good for washing it immediately.





Thank you. This is very helpful--I did not have any liquid in mine other than the 6 Tbsp. eggwhites. I'm sure the fat in the HWC keeps it from becoming too dry.
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Old 01-22-2016, 04:13 PM   #139
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Thank you. This is very helpful--I did not have any liquid in mine other than the 6 Tbsp. eggwhites. I'm sure the fat in the HWC keeps it from becoming too dry.
Hi tB

We have ours right where we want it, and the new container is fun since I like to eat soft eggs on english muffins (kind of like Eggs Benedict without the Hollandaise sauce). The original recipe calls for Ľ cup egg whites and some almond milk/liquid.




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Old 01-22-2016, 04:24 PM   #140
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Thank you ljguitar. I used the very first recipe, and it says 6 Tbsp. I will reduce it to 4 and add 1 Tbsp HWC.
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Old 01-22-2016, 04:50 PM   #141
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Thank you ljguitar. I used the very first recipe, and it says 6 Tbsp. I will reduce it to 4 and add 1 Tbsp HWC.
Hi TB

It's 6T Mix, 4T Egg white, and 1T heavy cream.

I hope I didn't left you confused. The thing I backed down was the 4 tsp of Heavy cream to 3 tsp (which is 1T).

Hope that straightens things out…sorry for the confusion




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Old 01-22-2016, 06:05 PM   #142
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I use 75 g. eggwhites, and like a quarter cup cashew milk--
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Old 01-25-2016, 05:17 PM   #143
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Char - Did you ever try increasing the ingredients and making in muffin top pan in the oven?
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Old 01-25-2016, 05:40 PM   #144
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Not yet, Tweak. Been busy doing other fun stuff - but I'll get there!
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Old 01-25-2016, 06:47 PM   #145
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I made garlic toast with this today to go with my dijon chicken salad....yummy

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Old 01-25-2016, 08:39 PM   #146
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I made garlic toast with this today to go with my dijon chicken salad....yummy

Sharon
Oh yum! Gotta try that!!
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Old 01-26-2016, 06:29 PM   #147
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I bet garlic toast is great, I'll have to try it soon!

I had a toasted tuna sandwich for breakfast today - it was sooooo good!
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Old 01-28-2016, 06:16 AM   #148
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Originally Posted by ljguitar View Post
OK ozd…

A question specifically about mixing it up in bulk. The 1 cup mix was too little for us, so I just mixed a 2˝ cups Parmesan, Oat Fiber, Whey and 10 tsp of Glucomannan and Baking Powder. This is about 8 cups total mix, which I put in a large zip lock with the instructions (and recipe) on the outside.

Have you mixed batches this big, and how long would you think I can keep it? I've had all the ingredients unmixed in the cupboards for months. I wouldn't think mixing them would shorten their life unless there is some magic chemical reaction brewing in there.

What do you think?

Hi, I mix up the 1 cup mix and keep it in an old peanut butter jar in the freezer. It still works perfectly for me straight out of the freezer.

I really like your idea of mixing it in even bigger bulk size though...
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Old 01-28-2016, 08:49 AM   #149
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I have some nutritional yeast flakes that I so wish would make this taste yeast-y.
Anytime I've added it to any "bread" (all low carb, grain-free), I can't taste any difference.

Anyone ever try that? Wonder how much?
I might be the guinea pig here.
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Old 01-28-2016, 09:37 AM   #150
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…It still works perfectly for me straight out of the freezer.
Hi Deb…

Thanks for the response…smaller batches just means I have to remix it often.

Only the Parmesan is something I'd normally refrigerate, though I'm not certain it has to be. It sure hasn't suffered while sitting on the shelf in a mixed condition as we work through our bag.

I like the suggestion of freezing…it's about time to make some room in our upstairs freezer (in the fridge). I just need to clean and organize it a bit and it will be able to accommodate a lot more things!




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