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Old 03-19-2013, 06:20 PM   #1231
Yaz
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I roll it out on a silpat sheet. I cover it with saran wrap and use a rolling pin. Then I slice it with a pizza cutter. It doesn't stick at all and is really easy to peel off the silpat.

I think the lupin flour gives it a little more "body" and makes it a bit easier to handle. I think it would be very easy to make large sheets for lasagna. May have to try that on the weekend.

I do let the dough rest for about 10 minutes or so before rolling and again after cutting. I hang it over a wooden spoon to "dry" a bit.
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Old 03-19-2013, 06:47 PM   #1232
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Thanks for the directions! I'm out of Glucomannan right now but will be trying this after I get more.

I like using Saran Wrap to roll out doughs too, and using a pizza cutter is a great idea too!!
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Old 03-20-2013, 01:37 PM   #1233
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OMG Yaz, those look amazing. And thanks for letting us see what lupin flour added did for this dough. I'm trying that next!
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Old 04-11-2013, 02:42 PM   #1234
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I made Maria's rolls and we had cheeseburgers last night. They held together great and taste like real rolls. I also made some onion strings by coating some onions in the BTF mix and deep fried them.
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Old 04-14-2013, 06:29 PM   #1235
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Cheesesteak aka loaded steak and cheese aka steak bomb with peppers, onions and mushrooms. It's been a while since I've had a real one on a sub roll but this fit the bill very nicely, and it went great with green bean fries. Neither are pretty to look at but made up for it in taste lol




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Old 04-14-2013, 06:57 PM   #1236
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Yummers...I'm sorry I am sort of new and I am not familiar with a lot of references made. But what are Maria's Rolls? They look so good!
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Old 04-14-2013, 07:28 PM   #1237
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Yummers...I'm sorry I am sort of new and I am not familiar with a lot of references made. But what are Maria's Rolls? They look so good!

Sorry about that, I should have posted the recipe link.

Here it is http://www.lowcarbfriends.com/bbs/lo...sub-rolls.html
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Old 04-14-2013, 07:57 PM   #1238
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Looks fabulous Ginaaaa! On my hit list now!
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Old 04-15-2013, 07:29 PM   #1239
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I was craving nachos so I melted some cheddar cheese on a plate until it was crisp, cut it up and topped with salsa and sour cream. Yummy




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Old 04-18-2013, 10:25 AM   #1240
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Originally Posted by Yaz View Post
Made Buttoni's dumplings into pasta again. Man I'm in love with these.

I think based on how easy it is to work with the "dough" that it's possible to make lasagna sheets out of it.

I have cut back the BP to 1/2 tsp and added 1/2 tbsp of Lupin Flour to Buttoni's recipe. I also added some dried parsley and italian seasoning.

I simmered the noodles for 10 minutes and then tossed them in a pan that I'd fried onions, garlic, mushrooms and chicken in with ghee. Sauteed everything together for a few minutes and seasoned with some more garlic powder and cayenne.
Yaz, those pics are beautiful, thanks for sharing your recipe in the other thread.
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Old 04-18-2013, 10:26 AM   #1241
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Originally Posted by Ginaaaaaa View Post
I made Maria's rolls and we had cheeseburgers last night. They held together great and taste like real rolls. I also made some onion strings by coating some onions in the BTF mix and deep fried them.

are Marias rolls in one of the cookbooks or is the recipe posted somewhere here?

oops, I should have read the rest of the thread before asking my question, sorry!
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Old 04-20-2013, 04:58 AM   #1242
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I made mine in a square pan. My oven's a little hot, so it was only in there for about half an hour or so. Trying to upload a pic. Not sure it worked.007.jpg

Yay! I did it!
This was okay. I probably won't make it again with all the other low-carb goodies out there to try and that I like already. But it was pretty simple and if you're a coconut or custard fan, you'd enjoy it.

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Old 04-20-2013, 05:02 AM   #1243
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Now if only I would've posted it in the right thread. I meant for it to go in the blender coconut pie one.
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Old 04-22-2013, 06:31 PM   #1244
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Now if only I would've posted it in the right thread. I meant for it to go in the blender coconut pie one.
It's still very pretty Flossie.
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Old 04-22-2013, 07:08 PM   #1245
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It does look yummy Flossie!! I've been eyeing that coconut blender pie too!!
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Old 04-27-2013, 05:43 AM   #1246
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Best LC biscuits yet!

1/3 cup Ouizoid's BTF
2 tbs grated cheddar cheese
Heavy Whipping Cream-- enough to make a soft dough, somewhere between cookie dough and cake mix

spoon into two rings (I used biscuit cutters that are cylindrical, about 3 1/2" across. You could use small creme brulee baking dishes, etc.) Be sure to spray everything well with cooking spray so that they won't stick.

Bake at 400 degrees for 20-25 minutes until golden brown on the top.

let cool on a wire rack.

these are also wonderful spit and toasted.


Last edited by dianafoot; 04-27-2013 at 05:45 AM..
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Old 04-28-2013, 05:42 PM   #1247
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Wow! That biscuit looks yummy!!
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Old 04-28-2013, 07:44 PM   #1248
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Old 05-07-2013, 10:14 AM   #1249
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I mean split and toasted

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Old 05-07-2013, 06:44 PM   #1250
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Diana - I noticed that slip-up in your original post, didn't want to say anything, but it sure made me laugh!
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Old 05-07-2013, 07:19 PM   #1251
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Diana - I noticed that slip-up in your original post, didn't want to say anything, but it sure made me laugh!
Feel free to say it when you see it--I had to laugh, too!
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Old 05-15-2013, 03:40 PM   #1252
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Dinner-Sautéed baby broccoli, roasted butternut squash and chicken. It was yummy!!

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Old 05-23-2013, 03:28 PM   #1253
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Eggplant Parmesan, zucchini pasta and meatballs.


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Old 05-23-2013, 03:40 PM   #1254
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Eggplant Parmesan, zucchini pasta and meatballs.


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Old 05-24-2013, 06:31 AM   #1255
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Your "pasta" photo sure had me fooled, Ginaaaaaa.
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Old 05-24-2013, 11:02 AM   #1256
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It looks exactly like pasta but none of the bad affects from eating real pasta. Love being able to have old favorites reformed and feel good after eating them.

The eggplant Parmesan and meatballs would fool anyone who ate them. The zucchini pasta wouldn't though lol
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Old 05-24-2013, 11:26 AM   #1257
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I made these "tater" tots last night. Made with turnips (not rutabaga), onion, garlic, parm cheese, salt, pepper and flour (low carb of course).

They are a little dark but seem darker in the picture than they actually are, tasted good anyway!
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Old 06-01-2013, 05:50 PM   #1258
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Gina--what are you using for breading on your eggplant? I have to admit I have never done and eggplant but one in going in the garden this year--trying to get prepared on how to fix it! tia
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Old 06-01-2013, 07:13 PM   #1259
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I used bread crumbs made from Button's focaccia bread mixed with parmesan and Italian spices.
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Old 06-01-2013, 07:40 PM   #1260
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Thanks Gina-I have that recipe!!
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