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  #16   ^
Old Sun, Jan-01-06, 20:31
MissSherry's Avatar
MissSherry MissSherry is offline
Registered Member
Posts: 3,066
 
Plan: M&E Maintenance <5carbs
Stats: 170/109.5/115 Female 5'1"-5'2" w/ shoes
BF:31.1%/21.3%/19%
Progress: 110%
Location: By the beach in Florida
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I make these but use cream cheese.

Pic of my burger sized ones:
http://i28.photobucket.com/albums/c...FL/DSCF0333.jpg
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  #17   ^
Old Mon, Jun-05-06, 17:13
liddie01's Avatar
liddie01 liddie01 is offline
Butter is Better!
Posts: 5,894
 
Plan: Atkins OWL
Stats: 234/220.4/160 Female 5"8.5"
BF:its back again!
Progress: 18%
Location: Mount Carmel, Pa.
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funny, I made them yesterday, and they aren't bad, i used them as a bun for my burger at a cookout, it made the burger very pleasent to eat
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  #18   ^
Old Sun, Aug-06-06, 10:10
deirdra's Avatar
deirdra deirdra is offline
Senior Member
Posts: 3,974
 
Plan: HF/vLC/GF,CF,SF
Stats: 197/136/150 Female 66 inches
BF:
Progress: 130%
Location: Alberta
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For some reason, the eggy taste goes away after they have been in the fridge overnight.

Even if the whites don't whip up properly, you can still cook them in a muffin tin - they are more like biscuts.

Last edited by deirdra : Sun, Aug-06-06 at 10:34.
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  #19   ^
Old Sun, Aug-06-06, 11:29
liddie01's Avatar
liddie01 liddie01 is offline
Butter is Better!
Posts: 5,894
 
Plan: Atkins OWL
Stats: 234/220.4/160 Female 5"8.5"
BF:its back again!
Progress: 18%
Location: Mount Carmel, Pa.
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I make them a lot, they are ok to hold my burger, sometimes i use onion powder instead of sweetner.
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  #20   ^
Old Sun, Oct-22-06, 02:38
WyoDiva's Avatar
WyoDiva WyoDiva is online now
Posts: 9,833
 
Plan: Atkins '72
Stats: 300/244.3/180 Female 5'10"
BF:W/T/F
Progress: 46%
Location: Wyoming USA
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This is one of my favorite LC recipes. Once in a while, they don't turn out (no idea why)...but as someone said, put them in a regular muffin pan or even pour into a greased cake pan and bake - you get a souffle-like result then.

I have a muffin-top pan...they turn out SO well in this pan. Perfectly sized and browned.

I like the cream cheese version best, but sour cream, cottage cheese, and ricotta all work well, as well as adding things like onion or garlic powder, parsley, parmesan (for savory taste) or cocoa and a few drops of Sweetzfree/sweetner, or cinnamon/sweetner of choice.

Great for toast, a base for egg or other meat salads, sandwiches, burger buns, plain with butter, ground up for coating meats, french toast...the possibilities are endless.

And even if you eat the whole batch, hey, it's only 3 carbs!!! My kind of LC dish...
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  #21   ^
Old Tue, Dec-26-06, 11:52
justducky2's Avatar
justducky2 justducky2 is offline
Senior Member
Posts: 111
 
Plan: Almost vegan,lowGI,lowfat
Stats: 270/236/150 Female 5'6"
BF:
Progress: 28%
Location: CA, USA
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Miss Sherry,
will you share your recipe for the buns with the cream cheese, please??
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  #22   ^
Old Tue, Dec-26-06, 14:26
Huskerchic's Avatar
Huskerchic Huskerchic is offline
Senior Member
Posts: 1,375
 
Plan: Atkins
Stats: 156/135/130 Female 5' 2
BF:22 %
Progress: 81%
Location: Lincoln, NE (GO HUSKERS!)
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Here is the link to her website. Hopefully this helps and I won't get in trouble for posting this !!!

http://horseartandgifts.com/sherries_recipes.htm
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  #23   ^
Old Wed, Dec-27-06, 22:53
justducky2's Avatar
justducky2 justducky2 is offline
Senior Member
Posts: 111
 
Plan: Almost vegan,lowGI,lowfat
Stats: 270/236/150 Female 5'6"
BF:
Progress: 28%
Location: CA, USA
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Thanks for taking the risk, Huskerchic! What a great site!
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  #24   ^
Old Fri, Feb-02-07, 15:49
tmatrocks's Avatar
tmatrocks tmatrocks is offline
Senior Member
Posts: 1,087
 
Plan: Atkins
Stats: 455/224/200 Male 6-3
BF:
Progress: 91%
Location: Chicago
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Electric beater for the whites, or hand whip?
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  #25   ^
Old Sun, Feb-04-07, 12:03
waywardsis's Avatar
waywardsis waywardsis is offline
Dazilous
Posts: 2,657
 
Plan: NeanderkIF
Stats: 140/114/110 Female 5 feet 2 inches
BF:
Progress: 87%
Location: Toronto, ON
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Electric beater!! The whites need to be super-stiff, like when you turn the bowl upside-down, they don't budge. Also, you need to be careful not to overmix - fold gently for no longer than a minute.

I make these dairy-free, with mayo...they turned out great! I am having a steak sandwich right now!
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  #26   ^
Old Tue, Feb-06-07, 08:47
Voo36's Avatar
Voo36 Voo36 is offline
Senior Member
Posts: 3,122
 
Plan: Low Carb Intuitive Eating
Stats: 289.0/261.2/199 Female 71 inches
BF:
Progress: 31%
Location: Hueytown, AL
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I liked this recipe .. thanks !

I added 3 Tbs of vital wheat gluten and 1/4 tbs baking powder to mine. Came out with more "oomph and body" to it. Very nice for a scrambled egg / baon / cheese sandwhich the next morning.
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  #27   ^
Old Tue, Feb-06-07, 15:31
msdbobby's Avatar
msdbobby msdbobby is offline
~ JUST DO IT!!! ~
Posts: 3,104
 
Plan: 5% Carbs/75% Fat/20% Prot
Stats: 191/175/150 Female 5'2"
BF:Getting lower
Progress: 39%
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I've been wondering what the original Rev Roll recipe was like. I'm happy w/ the 6 egg cream cheese version, hated the all butter batch I made. It's nice to finally know what the original recipe called for.

I've been reading about alot of people using muffin top pans. I have one so I'm going to try it.

WyoDiva's right, sometimes they just don't turn out right. I can't figure out why, I always use the same recipe.
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  #28   ^
Old Sun, Mar-11-07, 14:07
farplaces's Avatar
farplaces farplaces is offline
Registered Member
Posts: 58
 
Plan: Atkins
Stats: 148/141.6/130 Female 63.5
BF:
Progress: 36%
Location: North Carolina
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Has anyone tried this lately? Can you put them in the fridge? What are they supposed to look like when they are "done"?
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  #29   ^
Old Sun, Mar-11-07, 14:53
Nico78's Avatar
Nico78 Nico78 is offline
Senior Member
Posts: 284
 
Plan: Atkins mostly
Stats: 191/175.7/132 Female 5'2"
BF:
Progress: 26%
Location: Göteborg, Sweden
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I'm curious about what I could use instead of the tartar sauce, an alternative... just mayo maybe?
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  #30   ^
Old Sun, Mar-11-07, 15:10
TarHeel's Avatar
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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It's "cream" of tartar, not tartar "sauce", so I'm pretty sure mayonnaise won't work as a substitute.

Kay
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