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Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Main dishes
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  #31   ^
Old Fri, Dec-03-10, 14:53
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
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Just an FYI to gluten intolerant peeps, malt vinegar contains barely. Maybe use cider vinegar instead.
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  #32   ^
Old Fri, Dec-03-10, 15:15
yanxfan's Avatar
yanxfan yanxfan is offline
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Posts: 254
 
Plan: Atkins/DANDR
Stats: 208/149.5/130 Female 5"1
BF:
Progress: 75%
Location: NW Jersey
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I'm trying to imagine how this is served...do you slice it like a meatloaf and just serve it in the pan? I too would think that a lower and more square pan might make it easier to serve.
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  #33   ^
Old Mon, Dec-06-10, 22:35
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
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I did it with butternut squash on top. It's good!

I made a few changes. I used a whole can of tomato paste because I didn't want to throw any away. I used chiles in adobo sauce instead of a jalapeno because it is what I had on hand and I used 1/4 cup of vinegar because 1/2 sounded like a lot. I used 1/4 cup of chicken stock. I also added mushroom, because I like them!

I may omit the chiles altogether next time.
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  #34   ^
Old Tue, Dec-07-10, 09:34
Kristine's Avatar
Kristine Kristine is offline
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Posts: 25,585
 
Plan: Primal/P:E
Stats: 171/146/150 Female 5'7"
BF:
Progress: 119%
Location: Southern Ontario, Canada
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Quote:
Originally Posted by VitaminK
I wonder how this would work in a slow cooker?

I think it would be way too soupy, because the slow cooker locks in all that moisture. But - I can picture using the same ingredients and cooking up a stew. Use chunks of beef and cauliflower instead of mashed/ground. Save the cheese as a garnish for the end.
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  #35   ^
Old Tue, Mar-01-11, 21:08
hysteria's Avatar
hysteria hysteria is offline
Senior Member
Posts: 1,106
 
Plan: General LC
Stats: 232/157.4/145 Female 5'6.5
BF:...getting lower
Progress: 86%
Location: Northern Virginia
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I really like Shepards Pie and I made this receipe last night - it came out pretty good. My only problem is the red wine vingar. I know the original calls for malt - but figured the red wine might be a little milder. Um...well, at least the brand I bought, that was a big, fat NO. The next time I make this, I will be leaving the vinegar out. Wondering if I should substitue some beef broth?
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  #36   ^
Old Mon, Mar-14-11, 09:04
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nanefy nanefy is offline
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Posts: 108
 
Plan: atkins
Stats: 411/347/170 Female 5.9
BF:
Progress: 27%
Location: Perth, Scotland
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just commenting in order to subscribe so that I don't lose this recipe
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  #37   ^
Old Tue, Apr-26-11, 09:47
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Planemech Planemech is offline
New Member
Posts: 10
 
Plan: Drs specific
Stats: 225/215/195 Male 73 in
BF:
Progress: 33%
Location: Montana
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I had a little trouble with proportions. As made it was too big for one loaf pan but ended up too small for two. I'll use a 9x9 next time, and there will be a next time. My DW who is not LC and who has a sensitive pallate (not like this chillihead) said it was a bit spicy. I used curry paste and the jalapeno with "plenty" of cayenne. Wail I loved it just that way. I had a little trouble with the lower layer. It was a bit runny and the cottage cheese didn't really mix in. Suggestions? I saw the cream cheese and egg posts.
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