Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 09-11-2004, 02:46 PM
Hahabogus
 
Posts: n/a
Default Egg Batter

@@@@@ Now You're Cooking! Export Format

Egg Batter

main dish

4 thin chicken, fish, steak, chops, or cutlets/fillets/slices/stems

=== EGG BATTER ===
2 large eggs
2 tablespoons heavy cream
1 teaspoon dried basil
Freshly-ground black pepper; to taste
1 tablespoon chopped fresh parsley - (to 2)
1/4 cup grated romano cheese; enough to make a thick batter
Oil; to deep fry

Mix all batter ingredients together until blended. Heat oil until very
hot.

Dip the item into the batter coating it well. Place battered items only a
couple at a time into the hot oil and fry until completely cooked and the
outside is golden brown. Drain on paper towels.

This recipe yields 2 servings; 3.5 carb grams per serving.

Comments: Serve with either a red, or butter-wine sauce. Or try some
fresh squeezed lemon juice and grated cheese.

If you have extra batter leftover, drop by spoonfuls into the hot oil and
fry for a delicious treat

Source:
"Low Carb Diet Recipes at http://www.dietlowcarb.com"
S(Formatted for MC6):
"06-26-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 173 Calories; 14g Fat (71.5%
calories from fat); 10g Protein; 2g Carbohydrate; trace Dietary Fiber;
222mg Cholesterol; 229mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean
Meat; 0 Non-Fat Milk; 2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 2 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.66 **



--
Starchless in Manitoba.

Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
using batter Jordon General Cooking 2 20-09-2010 03:55 PM
using batter Jordon Vegan 2 20-09-2010 03:55 PM
Batter, batter everywhere. No Name General Cooking 18 05-12-2009 08:02 PM
Batter vs. Dough At what point does a batter become a dough or does a dough become a batter? Richard Hollenbeck Baking 3 15-12-2006 01:31 AM
Batter Pro The Wolf General Cooking 18 28-12-2004 10:27 PM


All times are GMT +1. The time now is 12:08 AM.

Powered by vBulletin® Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
Copyright 2004-2019 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017