These were easy to make (really easy) and tasted good! I wouldn’t cut them into 20 pieces, like the recipe says, unless you want crackers the size of Cheez-Its. The crispy edges had a great flavor, so I think if we partially cooked these (until they were set enough to cut), then spread them out on a parchment-lined baking sheet to finish cooking, they would be even better!
Cheese Crackers
4 Tablespoons Parmesan or Romano cheese, finely grated 2 eggs (or 2 large egg whites = 1/4 cup egg substitute) 2 Tablespoons butter 1/4 cup sesame seeds (crushed in a blender) 1 Tablespoon heavy cream (or half and half/whole milk) Pinch of salt
Nutrition as written (20 crackers): Per Serving: 32 Cal (80% from Fat, 12% from Protein, 8% from Carb); 1 g Protein; 3 g Tot Fat; 1 g Carb; 0 g Fiber; 0 g Sugar
Nutrition, with egg whites and half and half (20 crackers): Per Serving: 28 Cal (77% from Fat, 14% from Protein, 9% from Carb); 1 g Protein; 2 g Tot Fat; 1 g Carb; 0 g Fiber; 0 g Sugar
One quick note about getting copies of Dr. Atkins’ original book: I noticed, when updating my Amazon store (look over there) there are a lot more copies of the book available. I have listed the 1972, 1980, 1984, and 1990 publishing dates. I think up until the 1990 version, they are roughly the same. Judith, this is the closest thing I could find to a barbecue sauce recipe from my books.
Steak Sauce 11 Tablespoons 1/2 cup Hunt’s Tomato Puree (sauce) 1/4 cup water 5 teaspoons distilled vinegar 1/4 teaspoon orange extract 1/8 teaspoon salt 1 small clove garlic, crushed 1 teaspoon grated onion 1/2 teaspoon Maggi Seasoning 20 drops of Tabasco sauce Blend and refrigerate until serving time.
WAIT! I found it (I think). It was included in a Barbecued Spareribs recipe!
Dr. Atkins Barbecue Sauce 1/4 cup chopped onions 1 Tablespoon bacon drippings 1/4 teaspoon garlic powder 1/2 cup water 1/8 cup lemon juice 2 Tablespoons tarragon vinegar 1 Tablespoon Lee & Perrins Worcestershire Sauce 3 Tablespoons brown Sugar Twin 1 cup Hunt’s tomato juice 3 Tablespoons of soy sauce (how funny, the note says this can be purchased in a health food store) 1/4 teaspoon paprika 1 Tablespoon Gold Seal cocktail sherry (optional) Saute the onion in bacon drippings until brown, add garlic powder and cook 1 minute. Add remaining ingredients and simmer for 25 minutes.
Atkins “Noodles” 2 eggs at room temperature, separated 1/4 teaspoon Krazy Salt (or seasoned salt) 3 Tablespoons butter Melt butter in a cookie sheet that has sides. Beat whites with salt until stiff. Beat yolks with a fork and fold them into the whites. Spread egg mixture on the cookie sheet and bake at 350 degrees F for 10 minutes, or until slightly browned. When cool, slice into strips and use in soups. Total Grams: 1.2 Grams per serving: .6 From the Dr. Atkins’ Diet Revolution (1972)
Matzoh Ball Soup Serves 8 1 egg, separated 1 1/2 Tablespoons chicken fat (or butter if you can’t find it) 1.4 cup hot water or soup 1/4 teaspoon salt 3/4 cup crushed Baken-ets (pork rinds) 2 quarts chicken soup Beat yolk of egg with softened chicken fat (or butter) until thick and well blended. Pour into hot water and beat well. Fold in salt and Baken-ets. Beat egg white until stiff but not dry, and fold into pork rind mixture. Chill for about 1 hour. Heat 2 quarts chicken soup to boiling. Wet hands with cold water, and shape mixture into medium-sized balls, about the diameter of a quarter. Reduce heat, cover, simmer gently for 20 to 25 minutes, and serve. Total Grams: Trace From the Dr. Atkins’ Diet Revolution (1972)
Diet Revolution Rolls (aka Oopsie rolls or Cloud Bread) There are tons of variations of this recipe out there (and I have tried quite a few, including substituting avocado for the cottage cheese) but this one is the best! These are not excessively moist, do not collapse to nothing (they do collapse when they cool but not nearly as bad as other recipes), and they have a great texture. Makes 6 Rolls (2 rolls per serving)
3 eggs separated
1/4 teaspoon cream of tartar
3 Tablespoons cottage cheese (NOT low-fat)
1 package Sugar Twin (or 1/4 teaspoon sweetener of choice)
Pam spray (optional)
Preheat oven to 300 degrees F. Spray Pam on Teflon cookie sheet (or use ungreased parchment paper). Separate eggs very carefully (make sure that none of the yolk gets into the whites). Beat egg whites with cream of tartar until whites are stiff but not dry. Blend yolks, cottage cheese and Sugar Twin together until thoroughly incorporated. Fold yolk mixture into beaten egg whites (be extremely careful not to break down the egg whites). Mix for no more than a minute. Place the mixture carefully on the teflon cookie sheet (parchment paper), gently putting one Tablespoon full on top of another until each “roll” is about 2 inches high (or use 1/3 cup ice cream scoop). Repeat this until you have 6 piles. Rolls should resemble delicatessen rolls. Place the cookie sheet in the oven and bake for about 1 hour. Let them cool before removing from the baking sheet (the will deflate a bit). Do not slice to use for a sandwich (they are not thick enough). One roll=one slice of bread Per Roll: 39 Cal (56% from Fat, 38% from Protein, 6% from Carb); 4 g Protein; 2 g Tot Fat; 1 g Carb; 0 g Fiber; 0 g Sugar Caraway Rolls
Mix 1 Tablespoon of caraway seed into yolk mixture.
Per Roll: 40 Cal (56% from Fat, 38% from Protein, 7% from Carb); 4 g Protein; 2 g Tot Fat; 1 g Carb; 0 g Fiber; 0 g Sugar Onion Rolls
2 Tablespoons minced onion
1 Tablespoon butter
In a small frying pan on medium heat, sautee 2 Tablespoons Onion in 1 Tablespoon melted butter until they are almost brown. Let cool, then mix into yolk mixture. Per Roll: 58 Cal (68% from Fat, 26% from Protein, 6% from Carb); 4 g Protein; 4 g Tot Fat; 1 g Carb; 0 g Fiber; 0 g Sugar Serving examples:
Just Out Of The OvenGrilled Breakfast BurgerFrench Toast with Sugar-Free Syrup
Bread Crumbs
Double Dipped (egg, then breadcrumbs twice) Fried Chicken Thigh
Bread Crumbs
One entire batch of Diet Revolution Rolls (without sweetener or salt, if you plan on using either in the bread crumbs)
Put the six cooked (and cooled) rolls into a blender or food processor. Process until the rolls become fine crumbs. For drier crumbs, either let the rolls dry overnight before processing. Season according to your tastes/recipe and use in any recipe to replace traditional bread crumbs. When used as breading, this tastes like flour breading (not actual bread crumbs). Total Grams: 3.1
Diet Revolution Bread
2 Tablespoons Soya Powder (if you have to buy this, here’s a non-affiliate link to what I bought: http://a.co/d/ggqvd01)
1 Tablespoon water
While making the Diet Revolution Rolls above, mix these ingredients in with the yolk/cottage cheese mixture. Let this sit for 15-20 minutes. This allows the soya powder to re-hydrate (and not become hard rocks in the bread). Proceed with the rest of the recipe above. Originally from the Dr. Atkins’ Diet Revolution (1972), pages 225-227.
Mustard Sauce
Makes 1 cup (16 Tablespoons)
3 Tablespoons onion, chopped
1 Tablespoon butter
8 Tablespoons Dijon mustard
1/4 cup heavy cream
1/2 teaspoon Worcestershire Sauce
1/2 Tablespoon chopped chives
Saute onions in butter until soft.
Stir in mustard and cream until well heated (do not boil).
Blend in Worcestershire Sauce.
Sprinkle with chives.
Serve hot.
Total Grams: 7.0
Grams Per Tablespoon .4
From the Dr. Atkins’ Diet Revolution (1972)
I am adding the 7 day menu from the Dr. Atkins’ Diet Revolution (1972) book to the About 1972 Atkins page. In doing so, there are dishes listed that I have not posted to my blog (until today). Get ready for some posting craziness! 🙂
Scrambled Eggs with Spicy Ham Serves 2 4 thin slices boiled ham Mustard sauce 2 Tablespoons butter 4 eggs Salt Pepper 1 Tablespoon heavy cream Cut ham in half to make squares. Spread with Mustard Sauce. Melt butter in skillet. Beat eggs with cream, salt, and pepper and scramble in the butter until lightly cooked. Spoon out some scrambled egg in center of each square, roll up, fasten with toothpicks, and serve hot. Total Grams 4.0 Grams Per Serving 2.0 From the Dr. Atkins’ Diet Revolution (1972)
Well, I finally got around to making these but changed it up a bit and LOVE THEM! A side note: I noticed, when I checked the original recipe in my post last week, I neglected to include the link to the actual recipe. If you notice that on others, please let me know. Here’s the original recipe: http://www.epicurious.com/recipes/food/views/Ham-and-Horseradish-Stuffed-Eggs-10205 And here’s what I did: 6 Eggs 2 Tablespoons Mayonnaise 1 Tablespoon Sour Cream 2 teaspoons prepared Horseradish 1/2 teaspoon Grainy Mustard 1 slice thick-cut Bacon (streaky or whatever kind you have), minced Salt and Pepper to taste Same directions as any deviled eggs (hard boil the eggs, peel, slice in half, dump the yolks in a bowl, mash them, mix with the rest of the ingredients, then fill up the egg white halves). Let them sit in the refrigerator for about half an hour to let the flavors blend. YUM! Great breakfast! 🙂
Since I have been craving horseradish, I finally bought some. We also bought a tri tip to cook over some hardwood charcoal (the best smell in the world). So, I looked around the web for some recipes and couldn’t figure out which one to try. I pretty much just made it up as I went along and am very happy with the result. This is the brand (and style) I bought. Looking at the prepared creams, I saw that every single one had corn syrup in it.
UPDATE: It turns out I know the wife (Facebook friend: amazing what you miss when all you talk about is food, crafts and politics lol) of THE grower of the horseradish used by Beaverton Foods (the makers of Tulelake Horseradish)! If you are on Facebook, please like their page: Organic Horseradish Roots – Tulelake, CA.
And here’s what I came up with. It is amazing how flexible this is, depending on your tastes. I just added a bit of this and that until I was happy. Now, I have more than enough to satisfy my craving!
Horseradish Cream
4 Tablespoons prepared Horseradish
1/2 cup (4 ounces) Sour Cream
3 to 4 Tablespoons Mayonnaise
1/4 teaspoon Worcestershire sauce
1/2 teaspoon Prepared Mustard
1/4 to 1/2 teaspoon Black Pepper
1 teaspoon Splenda (or other sweetener)
Mix it up and let it sit. How long? I let it sit for about an hour while we were finishing the tri tip and letting it rest. All these amounts are approximate. I started with just sour cream and it was too bland. Added a pit of mayonnaise and it got better. Then just kept adding a bit of this and that until I loved the flavor. I’m pretty sure I ended up adding another Tablespoon of Horseradish in the end. I ate about 1/2 cup with dinner (yeah, that much) and ended up with roughly 1 cup leftover. I split that between 2 1/2-pint jars: one for the fridge and one for the freezer.
I know I reblogged this recipe just a few days ago but I had to try making it NOW. Well, I originally made this video for a small group of friends (that’s why the quality of the camera work is lacking) but thought I would share my experience with all of you. I will make these again but like Shannon did!
