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Recipes
Adrianna's breading mix
By scottsdalejulie
none
- Ingredients:
- 1/2 1/2 1/2 cup parmesan cheese (the green can kind)
- That's it! Well, that's the basic measurement. This mixture covers one pound of food. Like I mentioned you can season it any way you like, with garlic powder, onion powder, seasoning blends, any way you would season breadcrumbs for breading.
- 2 1 up a basic egg wash. 2 eggs and 1 tablespoon of water and beat them until combined. Dip the meat/chicken into the egg wash then into the "breading." Fry or bake and there you go, delicious!
- to only trace carbs in this recipe not including the spices you use which sould be very minimal as well. Please check you spice blends to make sure they don't have any added sugars in them.
- This recipe is induction friendly!
mandarin orange salad
By scottsdalejulie
none
- Prep Time:
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- Betsy's Mandarin Orange Salad
- By: JULIEBARNEY
- "This spectacular salad features red leaf lettuce tossed with sugared almonds, mandarin orange segments and red onions, and topped with a sweet and tangy vinaigrette."
- Rate/Review | Read Reviews (1 review)
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- Kitchen-friendly view
- 25 Min
- Cook Time:
- none
- Ready In:
- 25 Min
- Servings
- 5 5
- Original Recipe Yield5 servings
- What’s Changed
- I use alive butter lettuce and I use bottled dressing Marie's.
- Ingredients
- 1/2 cup vegetable oil
- 1/4 cup cider vinegar
- 1/4 cup white sugar
- 2 teaspoons dried parsley
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1/2 cup sliced almonds
- 1/4 cup white sugar
- 1 head red leaf lettuce - rinsed, dried and torn
- 1 red onion, chopped
- 1 cup chopped celery
- 2 (11 ounce) cans mandarin orange segments, drained
- Directions
- 1 . In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
- 2 . In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
- 3 . In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.
Beef Briskit
By scottsdalejulie
done
- --------------------------------------------------------------------------------
- This is my favorite way to cook brisket....
- 5 lb. brisket, trimmed of fat
- liquid smoke--1/3 of a bottle
- soy sauce-sprinkles
- onion powder-sprinkles
- garlic powder-sprinkles
- celery salt-sprinkes
- (whatever extra spices you like)
- You can do this two ways...Marinate the beef in the seasonings
- overnight..OR the quick way is to sprinkle the beef with all
- the seasonings and cook it. Place beef in a 9 x 13 pan and cover
- the pan with foil tightly. Bake for 5 hours at 300 until tender.
- Remove the beef and let it cool..for an hour OR overnight..well
- wrapped in the fridge. Take pan drippings/liquid and pour into
- a bowl...Cool it down and pour off the fat.
- Slice the brisket against the grain on the diagonal..and place
- slices in a baking dish..I use a 9 x 13..Then take your drippings
- and put them in a sauce pan..Add lowcarb barbecue sauce..
- some sweetner..(sf maple syrup, splenda, whatever) to taste..
- After you get the flavoring you like, pour the sauce over the
- brisket and bake for 30 minutes covered with foil..
CHERRY ENCHILADAS
By scottsdalejulie
NONE
- Original Recipe Yield5 servings
- Ingredients
- 1/2 1/2 1/2 cup water
- 1/2 1/2 1/2 cup butter
- 1/2 1/2 1/2 cup white sugar
- 5 5 inch) 5 (10 inch) flour tortillas
- 1 1 ounce) can 1 (21 ounce) can cherry pie filling
- 2 2 2 tablespoons white sugar
- 1/2 1/2 1/2 teaspoon ground cinnamon
- 1 1 1 tablespoon crushed sliced almonds
- Directions
- 2 2. to 375 2 oven to 375 degrees F (190 degrees C). Combine 2 tablespoons sugar, cinnamon and almonds in a small bowl or cup; sprinkle over the top of the enchiladas.
- 3 3. 35 to 40 35 to 40 minutes in the preheated oven, or until outside edges of the tortillas are golden brown. Let cool slightly before serving.
Cinnamon Cookies
By scottsdalejulie
none
- Coconut Flour Cinnamon Sugar Cookies
- 2 eggs
- 1 c. equivilent Sweetzfree
- 1 teaspoon vanilla
- pinch of salt
- 1/4 c. coconut oil
- 4 T. coconut flour
- 2 T. wheat protein isolate 5000
- 1/4 t. baking powder
- 1 teaspoon cinnamon
- 1 tablespoon polydextrose plus
- I mixed eggs, Sweetzfree, vanilla, salt, and coconut oil in a large mixing bowl.
- Mix together the flours and baking powder then add to the liquid ingredients. The dough was rather sticky so I let it set for about 10 minutes to thicken a bit.
- While that thickened I combined the cinnamon and polydextrose plus in a small glass dish.
- I then formed the dough into 1 1/2 inch balls and then rolled them in the cinnamon mixture, coating thoroughly. I then placed them on a parchment paper covered cookie sheet about an inch apart and then flattened them to about 2 inch diameter.
- I then baked them in a 350 oven for 15 - 16 min.
- This made 1 dozen cookies. 2.5 carbs for entire batch.
Quick Salsa
By scottsdalejulie
npne
- Ingredients [ View Metric ] 1 large can Whole tomatoes
- 1 bunch Green onions coarse chopped
- 1 bunch Cilantro coarse chopped
- Lime Juice to taste
- Jalapeno peppers (sliced & pickled) to taste
- Salt to taste
- .NEW! Eat healthier with nutrition info!
- Try BigOven Pro for Free Preparation
- Put all the ingredients in the food processor and process till desired consistency. The flavors really meld after and hour or so
New Mexico Red Chilie Sauce
By scottsdalejulie
none
- Directions:
- Change Measurements: US | Metric
- Prep Time: 15 mins
- Total Time: 35 mins
- 1 Remove stems and using a small knife slice the chilies lengthwise.
- 2 Remove seeds and veins.
- 3 Rinse with hot water.
- 4 Put chilies in a large pot and cover with water, bring to a low boil.
- 5 Let chilies boil until they turn bright red and soft, approximately 10 minutes.
- 6 Remove from water and let cool; reserve water for later use.
- 7 Working in batches fill a blender less than half way up with chilies and add about 2 cup of the water from the pot. Cover and blend on high (careful here, this stuff tends to splatter).
- 8 Once the blender is going remove the lid and add more chilies and water depending on the consistency, you don't want it too thick or too thin. you'll know its the right consistency when you can see a spinning vortex while blending.
- 9 These amounts will yield approximately 2 blenders full. Each batch should have approximately 4 oz chilies, 1 tsp garlic powder and 3 teaspoons sea salt. Add salt one tsp at a time and taste for preference.
- 10 Let blend on high for approximately 10 minutes each batch.
- Read more: http://www.food.com/recipe/red-chili-sauce-314038#ixzz1DyIbNwS9
low carb breading
By scottsdalejulie
none
- Ingredients:
- 1 bag of pork rinds 3 3/4 oz (This is the standard bag size found in most grocery stores in the chips and snack aisle)
- 1/2 cup parmesan cheese (the green can kind)
- That's it! Well, that's the basic measurement. This mixture covers one pound of food. Like I mentioned you can season it any way you like, with garlic powder, onion powder, seasoning blends, any way you would season breadcrumbs for breading.
- Just mix up a basic egg wash. 2 eggs and 1 tablespoon of water and beat them until combined. Dip the meat/chicken into the egg wash then into the "breading." Fry or bake and there you go, delicious!
- There's only trace carbs in this recipe not including the spices you use which sould be very minimal as well. Please check you spice blends to make sure they don't have any added sugars in them.
- This recipe is induction friendly!
Kevin Pa' Pecan Pie
By scottsdalejulie
none
- Pecan Pie Anyone?
- Pecan Pie
- 8 servings 5 carbs each.
- Crust
- 1/3 c. + 1 T. shortening (I used crisco green with no trans fats)
- 3/4 c. Carbalose flour
- 1/4 c. resistant wheat starch
- 2 T. + 1 t. cold water
- Cut shortening into flour until the particles are like small peas.
- Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.
- Roll out between 2 lightly dusted(WPI) sheets of wax paper.
- Set dough into 9 inch pie plate.
- Prick crust all over with a fork and set aside.
- Filling
- 2 Eggs
- 1 Cup Mock Isomalt Light Corn Syrup (3:1 isomalt/water)
- 1/4 Cup Erythritol
- 1/2 cup equivalent liquid splenda
- 2 Tablespoons Carbalose flour
- 1/4 Teaspoon Salt
- 1 Teaspoon Vanilla
- 1-1/2 Cups pecans
- Preheat oven to 375.
- Spread pecans in the unbaked 9-inch pie shell.
- Mix remaining ingredients and pour over pecans.
- Bake in 375 oven for 40 to 50 minutes or until filling is set.
Sour Cream Cake Muffins
By scottsdalejulie
none
- ORANGE SOUR CREAM CAKES
- 5 ounces butter, softened *
- 1 cup granular Splenda or equivalent liquid Splenda (see my comments below)
- 4 eggs
- 2 tablespoons orange zest, 7 grams **
- 1 teaspoon orange extract
- 1 teaspoon baking powder
- 1/2 cup sour cream
- 6 ounces almond flour, about 1 1/2 cups