Let's Post Recipes Here

Jeane, as to the egg never tried it. The corn wrap in a damp towel and microwave
it three to four minutes.

Lol! Thank you SO much, Sue and Bobcat. I KNEW you would laugh at me! But Jeane stumped you with her egg query didn't she? Huh? HUH??

Jeane, to answer your very intelligent corn question about the wet or dry paper towel: I don't know. I used a dry paper towel. The corn seems to have enough moisture in it that it steams itself. But by all means, let's hear from the experts!

I have the exact same questions as you about boiling an egg. I love hard boiled eggs, and if I could do a couple in the microwave, that would be great.

BTW, BC, before I developed my allergy to pork & red meat about 5 years ago, I did occasionally cook bacon in the MW. It works okay, certainly good enough for sammiches, but I much preferred it from a skillet if stand-alone.

there is turkey bacon..so you can still enjoy that!
hopefully i 'll see the person who told me about the eggs tomorrow and remember to ask her about it. (though i rarely have time to say more than a few words to anyone at work most of the time)

i have some eggs i need to use soon...i bought them to make these cookie mixes i've had but it would mean finding a bowl i can mix them in that is big enough and in good shape.

i have an electric ring (burner?) i could boil the eggs in BUT 1) i don't know where my pans went when last things were moved around in the laundry room (I hate hate hate that.....i've lost a lot of things that cost too much to replace now!) and 2) i have to cook on top of the washer and for some reason its not flat so i'm afraid to do anything in an open pan. the microwave would just be handier.

Well I went strolling through the internet. Yes you can hard boil an egg in the microwave.
There are even gadgets that you can buy so you don't have to pierce the egg. The gadget looks
pretty cool, I may invest in one. SO THERE!!!!

I wouldn't chance cooking an egg in the MW. I tried the poaching in a cup of water instructions I got either here or somewhere else online, and the egg still wanted to explode, and that was a shelled egg. There's something about the yolk that I believe does not agree with MW cooking.

When I cook corn wrapped in a paper towel, the towels are dry but I rinse the corn, so it's damp. Either way, I'm sure it's fine.

BobCat wrote:I wouldn't chance cooking an egg in the MW. I tried the poaching in a cup of water instructions I got either here or somewhere else online, and the egg still wanted to explode, and that was a shelled egg. There's something about the yolk that I believe does not agree with MW cooking.

When I cook corn wrapped in a paper towel, the towels are dry but I rinse the corn, so it's damp. Either way, I'm sure it's fine.

Thank you, Mary (really!) for both egg and corn advice. I'm not sure I'll try eggs, even with Sue's patented device, whatever that may be. Seems too risky. I'd rather toss the eggs than have a giant microwave explosion to clean up!

Okay, I did some online research too on microwaving eggs. You cover them completely with water in a glass dish, bowl, or cup, poking a small hole in the yolk to let the steam out AND covering the dish with a lid. If you want to cook it for something like egg salad you can take it out of the shell and into a dish of water but remember to poke the yolk at least once and cover it. That way it won't explode. If you want it still in the shell, you still have to poke the yolk to let steam out and keep the dish covered.

Don't overcook, you can take it out to check and put back in if it still needs cooked a bit more.

how can you hard boil an egg out of the shell? doesn't that make it a ....gawd...poached egg? (i've seen poachers you can buy to microwave those but i'd love to hear the results if you get one of those hard boiled thingies sue!)

i found this link of no bake desserts from paula deen and thought some of them looked good;) thought it might be something to check out for the summertime;)
http://www.pauladeen.com/article_view/no_bake_desserts/

Those do look tasty.

that first one looks almost like a toffee between two thin pieces of short bread. i've got to take time and get into the recipes.

one of my fb friends said she made this amazing carmel corn the other day and we all started bugging her for the recipe. i thought i'd put it in here for all of us (and sort of have a place to store it cuz it might be something fun to make and give out for halloween or christmas!)
here's the recipe....

bags of microwave popcorn, popped (extra butter flavor will put your treat over the top)

1 cup butter ½ tsp. baking soda
2 cups packed light or dark brown sugar 1tsp. vanilla extract
½ cup light or dark corn syrup 1 cup peanuts
1 tsp. salt 1 cup chopped pecans



1 cup almonds

Directions:

Preheat oven to 250 degrees

Melt butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. Using
medium heat, bring to a rolling boil, stirring constantly; after the full boil is achieved, boil
without stirring for 5 minutes. Remove from heat.

Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly
pour mixture over warm pop corn, and toss until well coated. Spread on greased cookie
sheets.

Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum fill, and store in an
Air-tight container.

*Nuts are optional and for a special taste, add cinnamon and nutmeg to taste.

Enjoy!


looks pretty easy except maybe for the boiling bit but shouldn't be too hard!

I've got to try that.

the person who gave me that recipe also says she makes her own marshmallows! anyone interested in making some of those? let me know and i'll ask her. she said they're not hard to do but you do need a candy thermometer.

ever wanted to try to dry your own fruit but don't have a dehydrator? there's a recipe on how to do it here....let me know if anyone tries it!
http://www.vocalpoint.com//_500002612/Articles/Dry_your_own_fruit?tdestid=9069&tmemberid=83051C77-6CC8-42A5-8CCE-04B995F64CBC

I was in the mood sometime last year to find a recipe for cookie dough balls without having to make the actual cookie dough. The link below is what I found and I don't know how many times I have tried it. If there is a concern about butter, you can use half as much as the recipe states.
http://allrecipes.com/recipe/frozen-chocolate-chip-cookie-dough-balls/detail.aspx

I'll have to try it. That's a great website by the way.

I like going to that website when I'm thinking of trying something new.

Here is another recipe that I like. The best part is that it's a no bake recipe.
http://allrecipes.com/recipe/peanut-butter-bars-i/detail.aspx

Does anyone know of a good shortbread cookie recipe? I haven't anything online that I would be happy with making.

Check the America's Test Kitchen website. I think I saw one on there.

I shall look into that website.

I think you will like. Some of the recipes are pretty technical but I've had fun
with them.

Coincidentally, this showed up on my Facebook feed, so I thought I'd post the link here. It's a recipe for slow-cooked steel-cut oameal. http://www.chow.com/recipes/30656-slow-cooker-steel-cut-oatmeal

Mmmmmm.......it sure looked good! I wonder if you can make it with almond milk instead of coconut milk.

I wonder which of these for barbecue sauce is the better recipe for taste and carb count, opinions anyone?


Indispensable Almost No Carb Barbecue Sauce
This isn't a substitute for the "real thing," it's an improvement. It's so good the rest of the family gobbles it up and I have to keep making more.

3/8 cup vinegar
1 1/2 cup tomato sauce. (1 15 oz can) Don't buy a tomato sauce that has spices or flavorings in it!
3 tablespoons Worcestershire sauce
1 1/2 tablespoon yellow hot dog mustard
3/4 tablespoon Franks Hot Sauce (the chicken wing sauce)
3/4 tablespoon salt (optional)
1 dash cayenne pepper. Go easy!!!!
3 teaspoons lemon juice
1 1/2 teaspoon liquid smoke flavoring
6 teaspoons Splenda or 18 drops of Liquid Splenda

Add vinegar and all other ingredients except mustard to a sauce pan and slowly heat. Put mustard in a cup and slowly stir in a couple tablespoons of sauce until well blended. Then add mustard mixture back to sauce in pan.

Bring to a boil, and lower heat. Let simmer for a few minutes. Let cool, then refrigerate.

Note: this sauce will taste a bit peculiar if you taste it when it is still hot. Don't worry! Something magical happens when it sits in the fridge.

Carbohydrates per Serving (1 tablespoon): Less than 1 gram. Half an ounce is 1 gm carbs, 6 calories.


Adriana's Low Carb BBQ Sauce
I've tried several different brands of BBQ sauce since starting low carb and while there have been several that have been quite good, this homemade one totally rocks! Use it on chicken, baby back ribs, or like I did on brisket. It's really really good and although the ingredients sound a bit strange, I promise it tastes amazing!

Ingredients:

1 cup Heinz reduced sugar ketchup
1 cup Diet Rite or another Diet soda that is sweetened with Splenda. (It has to be sweetened with Splenda or it'll turn out bitter because of the aspartame in other sodas.)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp chili powder (or more if you like it spicy)
1 tsp yellow mustard
1/2 tsp liquid smoke
1 tbsp apple cider vinegar
1 tsp Worsterschire sauce
black pepper to taste

Directions:

1. In a medium bowl wisk all ingredients together until smooth.
2. In a medium saucepan simmer sauce on medium low heat for 15 minutes. It will reduce and become thicker.

*** I didn't use any extra sweetener because the ketchup and the diet rite are sweetened with Splenda and that's plenty sweet for a BBQ sauce.

You will get 8 servings at 1/4 cup each.

Net carbs per serving: 2.43


And this one looks quite promising so I can have chicken and dumplings again:

Almond Flour Dumplings

1 cup almond flour
1 egg
1/4 tsp thyme
1/4 tsp salt
1/4 tsp pepper
1/4 tsp baking powder
1 tsp unsweetened almond milk

Mix the ingredients until well-combined. The dough will be very dense, not thin and sticky like you’d anticipate.

Make balls from the resulting dough and drop on the top of the stew evenly spaced.

Keep the temperature on high, replace the lid on the crock pot, and watch the dumplings until they look cooked through. Should take about 30 minutes.