Dee Posted August 11, 2003 Share Posted August 11, 2003 Crock Pot Beef Goulash 4 pounds Beef -- cubed 5 tablespoons Olive Oil 2 cup Mushrooms -- sliced 1 Large onion -- chopped 1 large can crushed tomatoes 1/2 cup Water 2 Bay leaf 1 teaspoon Salt 1 teaspoon Pepper 2 teaspoon Paprika 1/2 pint Dairy sour cream Heat oil in skillet and brown meat on all sides. Place meat in crock pot and sauté mushrooms and onion a few minutes in a skillet. To the crock pot, add all remaining ingredients except sour cream and onions. Pour mixture over meat and stir together. Cook for 7-9 hours. Crock Pot Beef And Peppers 3 to 4 lb Round steak lean 2 Green peppers sliced thin 1/2 cup onions minced 2 cup Beef broth 3 tbsp soy sauce 1/2 tsp Ground ginger 1 Garlic clove -- minced 1 tsp Worcestershire sauce Cut the steak into serving size pieces. If desired you can brown the meat in a little hot oil before adding to crock pot. Place the thinly sliced pepper rings in bottom of crock pot, reserving a few to place on top of meat if desired. Arrange the meat on pepper, careful to not stack one piece directly on top of another. Mix all other ingredients and pour over meat and peppers. Cover and cook on low for 8-10 hours or on high for about 4 hours. Serve with feux cauliflower potatoes. Roast Sticky Chicken I got this off of another cooking board many years ago and have enjoyed it many times on the LC WOL. It does have a little kick so adjust the spices for your taste. * Roast Sticky Chicken* 4 tsp salt 2 tsp paprika 1 tsp cayenne pepper 1 tsp onion powder 1 tsp thyme 1 tsp white pepper 1/2 tsp garlic powder 1/2 tsp black pepper 1 large roasting chicken 1 cup chopped onion In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to cook chicken put the onion on the bottom of the Crockpot and place the chicken on top. Do not add any liquid. As the cooking process goes on it will produce it's own juices. Cook on low 8 to 10 hours and it will be falling off the bone tender. If you like a crispy skin just put it under the broiler before serving.I used to make it with out the skin but on this WOL it doesn't matter and it is so yummy! Enjoy Another note...I have also made this in the oven at 400 for 35-50 minutes depending on the size of your bird and I have made it in the rotisserie...That is my new preferred way to cook it! *Salisbury Steak and Mushroom Gravy * Servings: 4 1 lb. ground beef 1/2 onion, divided (1/2 finely diced, 1/2 sliced ) 1 clove garlic, minced 1 egg 1/2 cup pork rind crumbs 1 Tbsp. approx. Worcestershire sauce 2 tsp. beef base or a boullion cube 1 cup water 1/2 lb. mushrooms sliced Place ground beef in mixing bowl. Add diced onion, garlic, egg, pork rind crumbs, Worcestershire sauce, salt and pepper to taste. Mix well but gently. Form meat into 4 oblong patties. Set aside. Place in hot skillet to brown. While browning, boil 2 cups water, add the beef base, pour into the crockpot. When meat has browned on both sides, place into crockpot. Add sliced onion and mushrooms to skillet drippings and heat through. Add to crockpot. Cover and cook all on high for about 3 hours or LOW for 6. Gravy can be thickened with guar gum. LC PIZZELLES 6 eggs 1/4 oil (not olive, too heavy) 1/4 butter 1/4 *shortening (I used coconut oil, Karen hooked me up w/ it, it's just like shortening, has no coconut flavor, works just like it, can be found in the asian section of your supermarket, and has no bad fatties) 1 c Splenda 1/2 c. Maltitol Sugar (could use all splenda if you want) 2 tsp. baking powder 1/4 tsp. salt 1-1/2 tsp. flavoring of choice 1-1/2 c almond flour 1/2 c. Vanilla protein powder (I used eas) Blend ingredients together, adding one at a time. Drop approximately a heaping T. onto the center of each cookie section. Close lid and allow to cook for 45 seconds to 1 minute or until lightly brown. Cookies may be served flat, or rolled into a cylinder & served w/ whipped cream or filling. If rolling, cookies must be hot during rolling and held in shape till cool. Yield: 52 cookies Carbs: 1.4 each *This bread is very good toasted, toasts up very nice, and is awesome as a sandwich!!* LC Easy Bread Machine Bread 1 c Vital Wheat Gluten 1/4 c Wheat Bran 1/4 c Oat Flour 1/4 c Heavy Cream 1/2 - 2/3 c Water 2 pkts yeast 1 tsp. salt 2 tsp sugar (the real stuff for the yeast) 2 Tbls olive oil Mix the dry ingredients together. Measure out the liquid ingredients. Follow your manufacturer's instructions for making bread. Mine calls for the liquid on the bottom, dry on top, and make a well in the dry and add the yeast. That's what I do, and add the sugar on top of the yeast as well. I set the machine on the first cycle and let the machine "knead" the dough. (a couple of times I had to add extra water, so if it's not coming together right away, add a smidgen more till it starts forming a ball) Once the "kneading cycle" is over, I take the loaf out of the machine, and put it in a regular loaf pan. I then stick it in my microwave (after I have nuked a glass of water for a few minutes), and let the loaf rise for about an hour. I then bake in a preheated 350 for 25-30 minutes. Perfect loaf every time!! Yield: 18 slices, 2 g each Sort of 'instant bread' -------------------------------------------------------------------------------- 100g alomond flour 1/2 tspn baking powder 2 eggs beaten 25g melted butter add dry to wet, mix well, pour into a well greased container (I used a large soup dish) and nuke for 2 mins in the microwave, its done when the top is dry. You can eat it like this or I toast it under the grill and have it with loads of butter and ardennes pate. You are only limited by your imagination, I add dried basil and oregano, or you can add a little sweetner and cocoa powder and make a choccie 'streamed' pudding and serve with double cream - quite tasty, this amount serves 2 its not really a bread more of a cke texture but its a passable sub with no nasty soy taste. Something quick and easy... you can top it w/ a fried egg, add a slice of ham.. and it's a MCMUFFIN TO GO!!! 3.5oz almond flour 1/2 tspn baking powder 2 eggs 1oz of melted butter same method! Finger-Lickin' Chicken" 4 - 6 Chicken breasts (skinless, boneless) cut into strips Heat oven to 350 F. In 13 x 9 pyrex baking dish, place 1 stick melted butter or marg. and 2 - 3 tsp. chopped garlic. (You can melt butter in oven) Place chicken breasts in dish with garlic butter. In a large ziplock bag, mix: 1/4 cup grated parmesan cheese 1/4 cup finely chopped almonds 1 tsp. dried thyme 1 tsp. salt 1 tsp. pepper Coat each chicken breast strip w/the garlic butter and then coat in the mixture in the ziplock bag. Put the chicken breasts back into the garlic butter (in the baking dish) and bake for 1 hr. or until cooked through and golden brown turning half way through. Absolutely delicious!! Borrowed: Mock Filet Mignon Recipe By : from alt.diet.support.low-carb Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 tablespoon vegetable oil 1 clove garlic 1 teaspoon salt 1/2 teaspoon seasoned pepper 4 strips bacon 1 can mushroom pieces -- drained 3 tablespoons butter 1 tablespoon Worcestershire sauce 1 dash red pepper sauce 1/4 teaspoon seasoned pepper Combine meat, oil, garlic, salt and pepper. Mix well. Shape into 4 patties. Wrap each with bacon, fasten with toothpicks. Cook on grill 10 to 15 minutes on each side or to desired doneness. Serve with sauce made by sauteing mushrooms in melted butter and adding seasonings. - - - - - - - - - - - - - - - - - - Per serving: 501 cal., 45 g fat, 1.7 g carb (0.2 g fiber), 21.3 g protein Shrimp & Crab Cake with Tomatillo Relish 8 oz shrimp (peeled cleaned de-veined) 6 oz Dungeness Crab meat cleaned 1 tbsp minced onion 1 tbsp minced celery 1 tbsp minced red peppers 1 tbsp minced jalapeno peppers 1 tbsp chopped cilantro salt and pepper 1/2 tbsp parsley 1 scoop Atkins baking mix for dredging 2 tbsp oil for frying Chop the shrimp in a food processor, until smooth consistency. Combine the mixture in a bowl with the crabmeat and minced vegetables and season to taste with sale and pepper. Divide the mixture into 8 portions and shape into patties. Dredge the patties in the Adkins baking mix and pan fry them in olive oil until golden brown. 2 patties = 2.5 carbs Tomatillo Relish 1/2 cup water 8 oz Tomatillo canned 2 jalapeno peppers seeds removed 2 tbsp onions minced 2 garlic cloves minced 1 cup chopped cilantro 1 tbsp olive oil 1 tbsp lime juice Bring 1/2 cup water to a boil. to the water add half of the tomatillo's, jalapenos, onions, garlic cook at low heat for 5 minutes. Let cool. Puree in blender with the other ingredients along with 1 tbsp olive oil and 1 tbsp lime juice. 4 Servings @ 4.5 carbs per serving B's Low Carb Cranberry Sauce -------------------------------------------------------------------------------- Originally posted on (11/17/01 2:28:21 pm) 12 oz fresh or frozen cranberries 1/2 cup orange davinci 1/4 cup cinnamon davinci 1/8 cup raspberry davinci 1 tsp lemon peel 1/2 tsp pumpkin pie spice 1/2 tsp orange extract 1 tbsp thick and thin not sugar 2 tbsp alcohol (optional) Boil everything together until the skins pop, gently squash some of the cranberries, add the thick and thin, stir well ... let it come to a boil and bubbling under constant stirring for about a minute. Fill into jars and refrigerate. According to Life Form this recipe makes about 40tbsp, at 0.7g carbs a tbsp. Tastes great and the carbs are definitely manageable ! Black Bean Hummus -------------------------------------------------------------------------------- 4 cups black beans ( Use black soy beans) 1 cup tahini 3/4 cup lemon juice 3/4 cup garlic minced 1/4 cup canola oil 1 tsp. salt 2 tsp. pepper This says to place all ingrediences in mixing bowl. Mix with a wire wiskuntil smooth. Place in two plastic containers and refrigerate. I guess they are talking about an electric mixer. I would probable put everything in the food processor except the oil and add it slowly while processing the rest of the ingredience. I would probably cut the recipe in half. But for a full recipe I get about 78 carbs minus fiber. But if someone could check and see if I'm right it would be appreciated. Borrowed: Yummy Stuffed Cabbage -------------------------------------------------------------------------------- My step-grandmother used to cook this all the time, I changed it to be LC: 2lbs ground beef 1 head cabbage 1 12-oz can diced tomatoes 1 cup pork rinds, crushed (measurement before crushing) 1 cup full-fat ricotta cheese 1 thick slice onion, chopped fine 2 tsp garlic powder 1 tsp hungarian paprika salt and black pepper to taste While you're making the filling, boil water in a big pan and put the whole head of cabbage in for 10 min. Then let cool. Mix beef, ricotta, pork crumbs, 1 tsp garlic powder, onions, and salt & pepper totaste. Mush well with hands. When cabbage is cool enough, peel off 1 leaf at a time and roll each leaf around about 1/10th of the beef mixture. Put rolls into large, deep skillet, seam side down. Pour tomatoes over rolls & add 1.5 cans of water. Sprinkle the garlic powder, paprika, and more salt & pepper over top. Cover pan and simmer over medium to medium-low heat for 1.5 hours (add more water if it simmers away). Yum! Fitday calculation: Based on 10 rolls: Per roll, Cals: 361, fat grams: 28, carbs: 6, fiber: 1, protein: 21 g Borrowed: Real Baked Beans -------------------------------------------------------------------------------- Hey peeps... I got a winner, I'm not joking here now.. I just took this baby out of the oven... and it's "too die for".. tastes the like the "real thing".. can't tell the difference... 3 cans Eden black soy beans 1lb hamburger meat 1 tsp. guar gum 2 Tbls brown sugar twin 2 Tbls Maltitol brown (splenda would work fine) 2 Tbls black molasses 1/2 tsp. cinnamon 1 Tbls parsley 1/2 tsp. salt 1/2 tsp. cayenne pepper 1/2 can of 8 tomato sause or 4 oz. 4 slices bacon raw cut into bite size pieces. Preheat oven to 325. Drain and pour the cans of black soy beans and rinse well, and pour over an 8 X 11 pyrex pan. (or size of choice) Brown the hamburger with the above mentioned spices, can omit some sugar if you want, I like it towards the sweet side. Once the hamburger is browned, pour the hamburger mixture over the black soy beans and mix well. (If the mixture is to thick at this point you can add some water, but the soy beans will infact release some water while baking) Place the bacon slices on top and bake for 35- 40 minutes. According to lifeform: Yield: 12 - 1 c servings Carbs: 5 g, fiber 1 g (ecc 4 g for 1 cup), an amazing 9g of protein per serving. Enjoy!! Mimi's Broccoli-Nut Casserole 1/2 large onion, chopped 2 cloves garlic, minced 1 tsp. each of dill and thyme 1 tsp. of oregano 1/2 bunch of parsley, minced 1/2 lb. mushrooms, sliced 1 red pepper, seeded and sliced 1 1/2 pounds of broccoli 3 tablespoons olive oil 1 cup cashews 1/2 pound Swiss or Gruyere cheese (I used 1/2 of each) 3 tablespoons grated Parmesan cheese Prepare all vegetables and herbs. Trim broccoli of leaves, cut off florets; slice stems into 1/2 inches slivers. Heat the oil in a large frying pan. Add the onion, garlic, and herbs...(except the parsley). Sauté' until the onions begin to get soft. Now add the parsley, and stir well. Add the mushrooms, pepper, and broccoli. Cook until the broccoli is a DEEP GREEN color...stirring frequently. Remove from heat, and toss in nuts. Preheat oven to 350 degrees. Spread the vegetable-nut mixture in an oiled casserole dish (I used 9 x 13 x 2); sprinkle with the cheeses. Bake for 15 minutes, until bubbly. Yield 12 servings, 6g carb, 2g fiber each. Very creamy when you make sure all the cauliflower pieces are small and well-cooked when you assemble the mockafoni. "MOCKAFONI & CHEESE 16 oz. bag frozen cauliflower Salt & pepper, to taste (it needs quite a bit) 3 oz. cream cheese (nice with chive flavored, too) 2 T. cream 4 oz. shredded cheddar cheese Cook the cauliflower until very tender; drain well. Put cauliflower in a 1 1/2 quart casserole; season well with salt and pepper. (I just cooked mine right in the casserole in the microwave) In a 4-cup glass measure, heat the cream cheese, cream and cheddar cheese in the microwave on MEDIUM for about 2-3 minutes, stirring occasionally until creamy. Pour cheese mixture over the cauliflower and mix well. Bake at 350 degrees for 35 minutes, until bubbly and starting to brown on top. Makes 4 servings (6 carbs each) This is also good with leftover, cubed meat mixed in. I used leftover roast pork and it was really nice and much more filling." Tomato Salad 4 large tomatoes, diced 1/2 tsp dried basil 1/2 tsp dried oregano 1 tsp salt 1/8 tsp pepper 1 tsp dried parsley 1/8 tsp garlic powder 1/4 cup oil 1. Combine tomatoes and seasonings in a medium bowl. Add oil and mix well. 2. Let tomato salad rest for at least 30 minutes before serving to allow flavors to meld. Tomato & Zucchini Soup Serves 4 3 Tbs olive oil 1 garlic clove, crushed 2 lbs tomato, peeled, seeded and chopped 2 Tbs tomato paste 1 Tbs chopped fresh basil 3 cups chicken stock 2 zucchini trimmed and coarsely shredded salt and freshly ground pepper Heat oil in a saucepan, add garlic, tomatoes, and tomato paste and cook over a gentle heat for 10 minutes. Stir in the basil and stock with seasoning to taste. Bring to a boil, lower the heat and simmer 5 minutes. Puree the soup in a blender or food processor until fairly smooth. Borrowed: Cabbage Sloppy Joes -------------------------------------------------------------------------------- This recipe appears at quickcooking.com/SO02/SO0...e=&OrgURL= I have converted it to LC here. It sounds yummy! I needed something all ketchupy and BBQ-y, so here goes. CABBAGE SLOPPY JOES Ready in 45 minutes or less “Many friends think these tangy sandwiches are regular sloppy joes,” relates Darlene M. of Salem, Oregon. “The crunchy cabbage is a delicious and healthy way to stretch the number of servings.” 1 pound ground beef 1-1/2 cups finely shredded cabbage 1 medium onion, chopped (sub 1 tsp onion powder, or more to taste) 1 celery rib, chopped 1/4 cup chopped green pepper 1 cup ketchup (sub LC ketchup) 3 tablespoons brown sugar (sub Brown Sugar Twin or Splenda) 2 tablespoons lemon juice 1 tablespoon white vinegar 1 tablespoon Worcestershire sauce 1 tablespoon prepared mustard 1 teaspoon salt Dash pepper 8 sandwich rolls, split (sub Mela's pita bread or other LC bread, or just eat straight out of the frying pan like I did) In a large skillet, cook the beef, cabbage, onion, celery and green pepper over medium heat until meat is no longer pink and vegetables are crisp-tender; drain. Stir in the ketchup, brown sugar, lemon juice, vinegar, Worcestershire sauce, mustard, salt and pepper. Cover and simmer for 10 minutes or until cabbage is tender. Spoon 1/2 cup onto each roll. Yield: 8 servings. Lifeform says (NOTE: add carbs for LC ketchup--2T per serving, I didn't have it in Lifeform, and also, add carbs for whatever bread you use--varies) Borrowed: Stuffed Peppers -------------------------------------------------------------------------------- Hey everybody!! I have been hankering stuffed peppers for some time now. So I experimented tonite, and ppl, we have a "winner"!! This is low fat along with low carb. Ingredients: 2lbs Ground Turkey 1 Tbls Granulated Garlic 3 Tbls Parsley 1 Tsp. Salt 1/4 Tsp. Pepper 1 Small onion 3 Tbls Olive Oil 6 Tomatoes 6 Peppers 1 med. size Zucchini 2/3 c Parmesan Cheese 1/4 c lc bread crumbs (you can use lc bread, baked very well in the oven then ground to crumbs, that's what I do ) 1/4 c Parmesan Cheese 2 Tbls Olive oil, or Pam olive oil spray Preheat oven to 350 Clean and prepare the vegetables to be stuffed. Wash and dry the peppers, cut off the tops, discard, and scoop out the insides and seeds. Prick w/ fork, set aside. Wash and dry the tomatoes, cut off the tops, discard, then carefully scoop out the insides and place the insides of the tomatoes in a small bowl. Dice the tomatoe insides into small pieces. Set aside. Wash and dry the zucchini, cut off the top and bottom, and peel off the outer skin. Grate the zucchini into the same bowl as the tomatoes. Add all the dry seasonings into the bowl where the tomatoe/zucchini mixture is, and mix well. Add the 2/3c of cheese into this mixture, stir well again, and set aside. Place the vegetable to be stuffed into an oblong pyrex pan, or pan of choice. Place them opening side up, and set aside. Meanwhile, in a frying pan, add the olive oil and the onion which has been chopped fine, and saute till transparent. Once the onion is cooked this way, add the ground turkey and brown well. Add the tomatoe/zucchini mixture, and simmer for about 10 minutes or so till all the flavors have been combined. Stuff the hot mixture into the prepared vegetables. Once stuffed, combine the breadcrumbs w/ the 1/4 c of parmesan cheese, and sprinkle liberally over the vegetable openings. Sprinkle either with the olive oil, or the olive oil spray, and bake for approx. 1 hr or till peppers are wrinkled and cooked thru, and the top is nice and golden. Borrowed: red's sweet and sour meatloaf -------------------------------------------------------------------------------- umm reds sweet n sour meatloaf -------------------------------------------------------------------------------- this is great and the sauce is great on top of the cauliflower mashies I serve it with hubby and kids went nuts over it I hope you all will like it too Meatloaf 2 pds lean grd beef 1 tsp old bay seasnoning garlic and chili powder to taste s&p 1/2 med red onion diced fine 2 peices of low carb bread torn into small peices(my lc bread is only 3 carbs each) 2 eggs slightly beaten 1/3 cup diced bell pepper mix and mold into loaf pan and then make the topping oven at 350 degrees topping 1 small can tomatoe sauce(the one with lowest carbs) 3 pkgs splenda 1 tb brown sugar twin 2 tb mustard(reg) 2 tb apple cider vinegar --bake for 1 1/2 hours basting a few times in the meantime boil your cauliflower I drain it well and let it cool a bit it seems to whip up better put the juice from the meatloaf on top of the cauliflower mashies I ahve made this and its a great dish! Even Cappy likes it! Sweet Cinnamon Pecans -------------------------------------------------------------------------------- Originally posted on (6/6/01 1:29:05 pm) Christmas Pecans ------------------------------------------------------------ 4 cups pecan halves (or nuts of choice, I prefer the flavour of the pecans in this) 1/2 -3/4 c Splenda 2 Tbls. Cinnamon 1/4 tsp. salt 1 egg white Preheat oven to 300. In a bowl beat egg white till frothy but not stiff, next add the pecans or nuts of choice. Make sure they are all equally coated with the egg white. (I thought that one egg white wouldn't be enough, but it is) Mix together the Splenda w/ the cinnamon andsalt and add to egg pecan mixture. Spread on a baking sheet presprayed w/ misto veggie oil (Karen that was for you ). Bake for 30 minutes breaking & stirring nuts every 10 minutes or so!! Let cool, enjoy, can be stored safely in a tupperware container, or frozen for longer storage!! These are great for a snack. Borrowed: Orange Julius protien shake -------------------------------------------------------------------------------- Orange Julius Protein Shake(can't remember where I got this but remember it is really good!) xxoo Red..P.s. sometimes I put 2tb ricotta cheese in it if it is a meal 1 3/4 C. Cold Water 2 TBS. Protein Powder N-R-G 1 tsp. Crystal Light, Pineapple - Orange flavor 1 tsp. Orange KoolAid (Dry - No sugar added) 2 TBS. Da Vinci Vanilla Syrup - Sugar Free 1 TBS. Da Vinci Coconut Syrup - Sugar Free 1/8 C. Heavy Whipping Cream 1/4 tsp. Guar Gum Powder (opt.) 16 sm. Ice Cubes Put all ingredients into the blender, stirring between each item. Cover and blend on low speed (pulse) for a few seconds, (this helps crush the ice better) then on high speed for about 30 seconds. When done, it should be thick and smooth. When using Guar Gum Powder, it's important to blend immediately upon putting it in the liquid. Approximate Nutritional Information Per serving: 218.6 Calories; 11.0g Fat; 24.6g Protein; 2.3g Carbohydrate Borrowed and going to try in the AM. Breakfast: Canadian Bacon, Egg & Cheese Croissantwich! -------------------------------------------------------------------------------- This is one of our favorites in the morning and can be made the night before and reheated in the microwave for a minute. Canadian Bacon, Egg & Cheese Croissantwich 1 New Revolution Atkins roll Sliced in half 2 slices of Canadian Bacon lightly fried 1 egg fried, break the yolk and spread it around a bit 1 slice of American cheese I do this all in one fry pan! Once the egg is done, place a slice of American cheese on it and then the Canadian Bacon on top of the cheese slice. Slide the stack onto the bottom of the roll and enjoy! I like mine with a little mayo! This will fool your tastebuds, it really comes off as a Croissantwich! We occasionally make ours ahead and wrap them in wax paper and put them in the fridge. The rolls work best in wax paper, they don't get soggy overnight in that paper for some reason! This sounds really good. Borrowed: then I am getting off as it is storming. Atkins Revolution Rolls Pre-heat oven to 350 degrees. Don't skip the pre-heat!! I use parchment paper on a cookie sheet, they pop right off, not the least little sticking! 6 large eggs, separate whites from the yolks (save the yolks!) 1 teaspoon cream of tartar 1 tsp splenda 1 tsp salt 2 Tablespoons Atkins baking mix 1/2 cup cottage cheese 1/3 cup shredded cheese (optional) With an electric mixer beat egg whites for about 30 seconds until slightly "frothy." Stop mixer and add cream of tartar. Mix on high until egg whites are VERY stiff. It should be difficult to sling a bit off of your finger. After you do it enough, you'll just recognise "the look" of perfect beaten egg whites. In a separate bowl, mix yolks, cottage cheese, Splenda, Salt, and Akins mix and mix well. Tip: I use a Rival hand mixer (10 bucks at Walmart) It's the one they show on TV that makes whip cream. I have found that by using this instead of regular beaters that it adds air to the mixture, which has stopped my rolls from flattening after cooling! Neat trick, huh?! Add cheese to the yolk mixture if you want cheesy bread. Add the egg yolk mixture to the whipped egg whites, gently pouring it over the whole top of the egg whites. With a spatula, gently cut down through the egg white mixture and lift the bottom contents to the top, a big spatula works great. BE GENTLE!!! If you go fast or heavy handed, your bread won't stay puffed after cooling. You will see striations of yellow yolk mixture and egg whites, that's okay. Don't try to get a solid even color because the egg whites will fall if you do. It usually take me about 10 to 15 turns to get it ready to make rolls. Drop onto parchment paper and bake until golden brown. I place them on a cookie sheet right out of the oven, and once cool I store them in a zip lock bag leaving the bag open, after about 6 hours they take on the consistancy of bread, and they keep about 3 days...not that they last that long here! P.S. Even my fussy 15 year old daughter likes them as hamburger buns...that's saying something! Sherrie Oh and another tip, you can sprinkly stuff on top before you stick them in the oven. Here's some of our favorites: Garlic Salt Emerils Essence McCormick Salad Supreme Shredded Chedder Quote Link to comment
Guest Guest Posted August 12, 2003 Share Posted August 12, 2003 Dessert Strawberrys and Cream Parfait 1 small box sugarless Strawberry Jello (or any flavor) 8 ounces softened Cream Cheese 1 cup heavy cream Follow the Jello recipe using 2 cups boiling water to disolve Jello. Mix in 8 ounces of softened cream cheese until smooth. Add 1 cup of Cream and 1 cup water and mix. Pour into dessert cups and refrigerate until set. Makes 8 -1/2 cup servings. 1.6 carbs per serving (with strawberries 1.8 ) Optional - 1/4 cup Sliced strawberries can be blended in. For presentation - add a sprig of mint (next to rim, slide it in to secure) and a small strawberry (leave green stem on strawberry) place next to mint and push down slightly. *Raspberries and Cream Parfait - using raspberry Jello /optional 1/4 cup raspberries from the web... ganked last night! Making Jello from Knox I'd cut and saved this from another website, unfortunately I can't remember where so I can't give credit! Also have never made it 1 envelope unflavored gelatin. 1/2 envelope unsweetened Kool-Aid, in the flavor of your choice 3/8 cup + 1 tsp Splenda 1 cup boiling water 1 cup cold water Prepare as you'd expect (dissolve gelatin, Splenda, Kool Aid in boiling water; stir in cold water; divide into 4 little dishes; chill overnight). The flavor isn't quite as intense as that of packaged Jello. I have a feeling though that a whole packet of Kool-Aid would be too much. Recipe #3: Jiffy Jello Cream Cheese Treat Ingrediants: 1-Large Box of Sugar Free Jello, any flavor 8 oz.-Cream Cheese br> Boil 2 cups of water and dissolve Jello into it. Soften cream cheese in microwave and stir until smooth and creamy. Slowly add jello to cream cheese mixture and continue stirring until well blended. Add 2 cups of cold water, mix well and chill until firm. Serve and enjoy. It's delicious and has almost no carbs! How can you beat that? 2 packets Knox unflavored gelatin 1 packet Kool-Aid flavoring (unsweetened) 8-10 packets (16-20 teaspoons granulated) Splenda to taste One cup hot water One cup cold water Follow the basic gelatin recipe on the box. You can use a variety of flavors because of the amount of Kool-Aid flavors. Quote Link to comment
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