Re: another question about the turtle plan]

[Guest guest]

Daisy,

If you click on the link in the message footer (Link #6 to the Frequently

Asked for Recipes) it'll take you to the Files section and the Folder where

you'll find the Creamed Chipped Beef recipe.

With the Atkins Rolls, the more you make them, the better you'll do. It's

like making meringue. You really do need a good non-stick pan for them, and

I find you still have to butter it up very well. And then if you remove

them from the pan fresh out of the oven, they have less of a tendency to

stick.

Just be sure to follow a few guidelines in making the rolls. Here are some

of the best tips I can give you . . . . Start with room temperature eggs.

Use a squeaky clean glass or metal bowl, not plastic. Make sure the beaters

are very clean and grease-free as well. (Egg whites won't whip up if there

is even a speck of fat in them.) Use the cream of tartar or the same amount

of vinegar in them to help increase the volume and stabilize them. Whip

them until they are very stiff and almost dry looking before gently folding

in the yolk mixture.

Good luck.

Terry

[Guest guest]

Cyn,

I've never frozen them, but refrigerated in a plastic bag, they'll stay

fresh for several days. That is, if that LAST around your house that long?

No matter how many I make, they seem to disappear within 24 hours, max!

Terry

[Guest guest]

Cyn,

I've never frozen them, but refrigerated in a plastic bag, they'll stay

fresh for several days. That is, if that LAST around your house that long?

No matter how many I make, they seem to disappear within 24 hours, max!

Terry

[Guest guest]

Lol! That's what I'm afraid will happen at my house,

too. I can see myself making up a bunch of rolls and

waking up the next morning with nothing of them left

but the crumbs in my husband's beard!

I was wondering, because this will be the last weekend

I have free to cook up a bunch and I wanted to take a

supply with me when I go to my MIL's house the weekend

before Christmas. I may have time next Sunday to make

them; think they'll keep for a week? Actually, I

think I'll stick a batch in the freezer this weekend.

I'll let everyone know how it turns out.

thanks!

Cyn

--- " Terry L. Ross " wrote:

> Cyn,

>

> I've never frozen them, but refrigerated in a

> plastic bag, they'll stay

> fresh for several days. That is, if that LAST

> around your house that long?

> No matter how many I make, they seem to disappear

> within 24 hours, max!

>

> Terry

>

>

__________________________________________________

[Guest guest]

> i want to start the turtle menus on monday but i have a couple of

questions

> about them on is how do you make the creamed beef and i tryed making the

> atkins rolls on thanks giving and they were runny and when i

> cooked them they stuck to the pan

>

> daisyMS

Did you start this diet because of the MS? A friend of mine who has just

been diagnosed was told by her specialist that LowCarb was now the

recommended diet for MS sufferers. Sorry if I am being nosy.

jinxie

[Guest guest]

> i want to start the turtle menus on monday but i have a couple of

questions

> about them on is how do you make the creamed beef and i tryed making the

> atkins rolls on thanks giving and they were runny and when i

> cooked them they stuck to the pan

>

> daisyMS

Did you start this diet because of the MS? A friend of mine who has just

been diagnosed was told by her specialist that LowCarb was now the

recommended diet for MS sufferers. Sorry if I am being nosy.

jinxie

[Guest guest]

It's true, you have to practice with the Atkin's

Rolls, but they are worth it! The first few times I

tried, they were a disaster! I learned that I wasn't

beating the egg whites long enough. The first batch

that came out right, were great! Even my husband

likes them!

One word of warning. Never, never, let the pan of

rolls sit in the oven an hour *before* you remember to

turn on the oven Everything starts to separate and

turns into a big mess! I tried cooking them after I

did this and they were very flat and stuck to the pan

I do have a question, how long do the Atkin's Rolls

stay fresh? And how do they do when you freeze them?

Thanks!

Cyn

--- " Terry L. Ross " wrote:

> Daisy,

> With the Atkins Rolls, the more you make them, the

> better you'll do. It's

> like making meringue. You really do need a good

> non-stick pan for them, and

> I find you still have to butter it up very well.

> And then if you remove

> them from the pan fresh out of the oven, they have

> less of a tendency to

> stick.

>

> Just be sure to follow a few guidelines in making

> the rolls. Here are some

> of the best tips I can give you . . . . Start with

> room temperature eggs.

> Use a squeaky clean glass or metal bowl, not

> plastic. Make sure the beaters

> are very clean and grease-free as well. (Egg whites

> won't whip up if there

> is even a speck of fat in them.) Use the cream of

> tartar or the same amount

> of vinegar in them to help increase the volume and

> stabilize them. Whip

> them until they are very stiff and almost dry

> looking before gently folding

> in the yolk mixture.

__________________________________________________

[Guest guest]

It's true, you have to practice with the Atkin's

Rolls, but they are worth it! The first few times I

tried, they were a disaster! I learned that I wasn't

beating the egg whites long enough. The first batch

that came out right, were great! Even my husband

likes them!

One word of warning. Never, never, let the pan of

rolls sit in the oven an hour *before* you remember to

turn on the oven Everything starts to separate and

turns into a big mess! I tried cooking them after I

did this and they were very flat and stuck to the pan

I do have a question, how long do the Atkin's Rolls

stay fresh? And how do they do when you freeze them?

Thanks!

Cyn

--- " Terry L. Ross " wrote:

> Daisy,

> With the Atkins Rolls, the more you make them, the

> better you'll do. It's

> like making meringue. You really do need a good

> non-stick pan for them, and

> I find you still have to butter it up very well.

> And then if you remove

> them from the pan fresh out of the oven, they have

> less of a tendency to

> stick.

>

> Just be sure to follow a few guidelines in making

> the rolls. Here are some

> of the best tips I can give you . . . . Start with

> room temperature eggs.

> Use a squeaky clean glass or metal bowl, not

> plastic. Make sure the beaters

> are very clean and grease-free as well. (Egg whites

> won't whip up if there

> is even a speck of fat in them.) Use the cream of

> tartar or the same amount

> of vinegar in them to help increase the volume and

> stabilize them. Whip

> them until they are very stiff and almost dry

> looking before gently folding

> in the yolk mixture.

__________________________________________________