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  #31   ^
Old Wed, Oct-22-03, 14:29
verzuvei's Avatar
verzuvei verzuvei is offline
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Posts: 5
 
Plan: Atkins
Stats: 163.5/154/120 Female 5'3
BF:
Progress: 22%
Location: United States
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Quote:
Originally Posted by MishInAZ
What size eggs did you use? How many slices did you get? And finally, how thick are they?

I am totally cooking challenged so I am not completely sure mine is turning out how it is supposed to. I usually get 12 slices out of 6 large eggs. They are very thin. I made them again the other day and using the same size eggs I made 8 slices and it is a lot closer to bread. It's just thicker.


I used large eggs. I got 10 slices, about the size of hamburger buns. They were about 1" thick, I guess. I just kept beating those eggs until I could turn the bowl upside down and they didn't move. I think the cream of tarter helped stiffen them up. They looked so pretty and brown when they came out of the oven--like some delicous pastry. ha

I know what you mean about soggy bread, though. I put them in a ziplock and they got all wet so I put a paper towel in between and that worked better. I wonder how they would taste with cinnamon in them??
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  #32   ^
Old Mon, Oct-27-03, 23:04
Azure's Avatar
Azure Azure is offline
Senior Member
Posts: 177
 
Plan: Low carb and clean eating
Stats: 355/277/180 Male 5'11"
BF:
Progress: 45%
Location: Worcester, MA
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I'm giving this recipe a try right now. It's in the oven. Man it smells good. I think I might not have spread it thin enoug, though. It's pretty poofy right now. I'll let you know how it turns out.
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  #33   ^
Old Mon, Oct-27-03, 23:29
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Azure Azure is offline
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Posts: 177
 
Plan: Low carb and clean eating
Stats: 355/277/180 Male 5'11"
BF:
Progress: 45%
Location: Worcester, MA
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Okay. It's out of the oven and cooled and I just had a very yummy ham sandwich. Thanks for posting this recipe.
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  #34   ^
Old Sat, Nov-01-03, 20:46
MishInAZ MishInAZ is offline
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Posts: 85
 
Plan: Atkins
Stats: 205/199/130 Female 65"
BF:33%
Progress: 8%
Location: Phoenix, AZ
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Quote:
Originally Posted by Azure
I'm giving this recipe a try right now. It's in the oven. Man it smells good. I think I might not have spread it thin enoug, though. It's pretty poofy right now. I'll let you know how it turns out.


Poofy is GOOD!!!! Thin and crispy is baaaad!

It's great for fake bread, isn't it? Have you had a BLT yet?

I'm still messing with this recipe to make it poofier and thicker yet verrrrry low carb, like 1-3 carbs per serving. And TWO slices is a serving. ;o)
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  #35   ^
Old Sat, Nov-01-03, 20:47
MishInAZ MishInAZ is offline
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Posts: 85
 
Plan: Atkins
Stats: 205/199/130 Female 65"
BF:33%
Progress: 8%
Location: Phoenix, AZ
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Quote:
Originally Posted by Azure
Okay. It's out of the oven and cooled and I just had a very yummy ham sandwich. Thanks for posting this recipe.


::: off topic :::

Dang... you are verrrry good looking!

Sorry, had to. Your photo made me. ;o)

Last edited by MishInAZ : Sat, Nov-01-03 at 20:48.
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  #36   ^
Old Mon, Nov-03-03, 03:49
1burdened1 1burdened1 is offline
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Posts: 2
 
Plan: Atkins
Stats: 260/223/205 Male 71 inches
BF:
Progress: 67%
Location: New Jersey
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I tried the recipe again. This time I added carroway seeds to mix. About 1tsp. Then I put Black carroway seeds on the top after I put the mix on the cookie sheets and before baking them. It gave a taste of rye bread with the seeds. By the way, black carroway seeds are the seeds on top of Russian Rye Bread! Any other suggestions by anyone?
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  #37   ^
Old Mon, Nov-03-03, 08:17
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youramigo youramigo is offline
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Posts: 388
 
Plan: atkins
Stats: 200/168/160 Male 5'11"
BF:
Progress: 80%
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i love this recepie it is the best. I can't stop eating this bread
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  #38   ^
Old Mon, Nov-03-03, 10:46
Azure's Avatar
Azure Azure is offline
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Posts: 177
 
Plan: Low carb and clean eating
Stats: 355/277/180 Male 5'11"
BF:
Progress: 45%
Location: Worcester, MA
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Quote:
Dang... you are verrrry good looking!


Thanks.

This has definitely become a favorite recipe. I just wish it would last longer.
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  #39   ^
Old Tue, Nov-04-03, 20:56
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MURPHY MURPHY is offline
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Posts: 45
 
Plan: ATKINS
Stats: 159/132/135 Female 5'5"
BF:
Progress: 113%
Location: WACO TEXAS
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Thank You, Thank You, Thank You, Love This I Have To Say I Didn't Think This Would Be Good But Omg. Just Had A Hamburger For The First Time In 4 Months Thought I Died And Gome To Heaven. This Is My Cooking Night. So I Made The Pizza, The Waffles With A Cream Cheese Spread, The Bread, And Mock Mcmuffins I Think I'm Set For The Week.
Love You Guys Who Come Up With This Great Food. Thanks To All!!

Dawna
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  #40   ^
Old Tue, Nov-04-03, 21:13
MishInAZ MishInAZ is offline
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Posts: 85
 
Plan: Atkins
Stats: 205/199/130 Female 65"
BF:33%
Progress: 8%
Location: Phoenix, AZ
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Quote:
Originally Posted by MURPHY
Thank You, Thank You, Thank You, Love This I Have To Say I Didn't Think This Would Be Good But Omg. Just Had A Hamburger For The First Time In 4 Months Thought I Died And Gome To Heaven. This Is My Cooking Night. So I Made The Pizza, The Waffles With A Cream Cheese Spread, The Bread, And Mock Mcmuffins I Think I'm Set For The Week.
Love You Guys Who Come Up With This Great Food. Thanks To All!!

Dawna


Dawna...

Don't forget about bacon cheeseburgers, ham and cheese, grilled cheese <--although I haven't tried that one yet but not sure why it wouldn't work) and a host of others sandwiches.

Now if we could just find faux peanutbutter!
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  #41   ^
Old Wed, Nov-05-03, 09:30
MURPHY's Avatar
MURPHY MURPHY is offline
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Posts: 45
 
Plan: ATKINS
Stats: 159/132/135 Female 5'5"
BF:
Progress: 113%
Location: WACO TEXAS
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THANKS FOR THE REMINDER. TONIGHT I THINK I'M GOING TO HAVE A BLT MMMMMMMMM. LONG TIME NO SEE MAY TRY THE GRILLED CHEESE IDEA MYSELF WITH HAM. COLD WEATHER FOOD. IT'S GOING TO GET COOLER DOWN HERE. SO A GRILLED CHEESE AND CHICKEN NOODLE (TOFU) SOUP SOUND GREAT. THANKS AGAIN FOR ALL OF YOU WHO MAKE UP THESE GREAT FOOD IDEAS.

DAWNA
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  #42   ^
Old Sat, Nov-22-03, 10:29
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roche roche is offline
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Plan: General Lowcarbing
Stats: 188/185/150
BF:
Progress: 8%
Location: Jello Capital
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Hm......I'll definitely have to try this recipe. Every recipe I have tried for Revolution Rolls has not worked out for me. But I am willing to give it another shot!!

TIA, roche
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  #43   ^
Old Sat, Nov-22-03, 12:47
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Azure Azure is offline
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Posts: 177
 
Plan: Low carb and clean eating
Stats: 355/277/180 Male 5'11"
BF:
Progress: 45%
Location: Worcester, MA
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anyone figured out a way to make it not be so sticky? It sticks to plates, itself, everything, making it easy to tear.
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  #44   ^
Old Sat, Nov-22-03, 13:08
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TarHeel TarHeel is offline
Give chance a chance
Posts: 16,944
 
Plan: General LC maintenance
Stats: 152.6/115.6/115 Female 60 inches
BF:28%
Progress: 98%
Location: North Carolina
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Quote:
anyone figured out a way to make it not be so sticky? It sticks to plates, itself, everything, making it easy to tear.


That's interesting. I last made Atkins Revolution Rolls back in 1974 from the recipe in his first book. They tasted just like ground glass. As far from sticky as they could possibly be. But I don't really remember them having cream cheese in them at the time. Perhaps the recipe has been perfected since then...

Kay
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  #45   ^
Old Sun, Nov-23-03, 11:44
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Bookery Bookery is offline
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Posts: 78
 
Plan: Atkins
Stats: 197/165/130 Female 5'4"
BF:??/29/20
Progress: 48%
Location: Massachusetts
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Quote:
anyone figured out a way to make it not be so sticky? It sticks to plates, itself, everything, making it easy to tear.


I haven't tried this recipe yet (planning on it as soon as I go home for Thanksgiving) but there are usually two generic ways to deal with stickiness: 1. flour, which is not an option in this case ;-> but also 2. oil/grease. Could you try brushing the "slices" with a little bit of oil or butter? That might help to keep them from sticking.

Holly
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