100% Carb Free

Pork Rinds are not just to eat by themselves...

Pork Rind Cheeseball

7 oz pork rinds - pulverized
2 - 8oz pkgs cream cheese
1 chopped tomato
2 Tbl chopped onion
2 Tbl chopped garlic

Soften cream cheese and mix together tomatoe, onion, garlic and half of the pork rinds, form into a ball and roll in remaining half of pork rinds until coated, chill until firm. Serve on crackers or more pork rinds.

Pork Rind Stuffing

1 cup chopped celery
1/2 cup chopped onion
Bells poultry seasoning to taste
Salt & pepper to taste
1 pkt of sweetner
1/2 stick butter

Sautee all but rinds & broth in a frying pan until celery and onions are transparant & tender. Mix in broth & rinds and mix until all is coated and moist. Put into baking dish and bake for 30-45 minutes at 400 until set like regular bread stuffing.

(2) 7oz bags of pulverized pork rinds
1 can of sodium free chicken broth

"You Won't Believe Its Pork Rinds" - French Toast

Heat small amount of oil or butter in frying pan. Mix all ingredients well & add pork rinds, allow mixture to stand 5 minutes until a gloppy consistancy. Drop by 1/4 cup onto hot frying pan, cook on both side until golden brown. Serve with your favorite low carb syrup. Recipe by: Rani Merens

1.5oz of pulverized pork rinds
2 eggs beaten
1/4 cup heavy cream
3 packets splenda
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Vanilla extract
1/2 cup water

Pork Rind Stuffed Mushrooms

20 Medium mushrooms washed
3oz of pulverized pork rinds
3 Tbl butter
2 Tbl fine chopped onions
salt & pepper to taste

Remove stems from mushrooms and chop fine, sautee onions & mushrooms until onions are transparant, add pork rinds and stir until rinds are moist. Fill caps with pork rind mixture and bake for 15 minutes at 350. Dust with paprika & parsley to garnish.

Crunchy Tortilla & Pork Rind Soup

Break pork rinds & tortilla into pieces and set aside. Sautee onions, water, sauce, salt & pepper and bring to boil.
Line 4 bowls with tortilla pieces, pour in soup, garnish with pork rinds and cheese.

14 low carb tortilla (fried crisp)
2 cups tomato sauce
2 cups of water
1/2 cup chopped cajun pork rinds
1/2 cup chopped onion
grated mozorella cheese
Salt & pepper to taste

Peruvian Style Pork Rind Dip

2 cups of cottage cheese
2 hard boiled egg yokes
1/4 cup mayo
1 - 2 Tbl hot pepper flakes or tobasco
2 Tbl finley chopped onion
Salt & pepper to taste
Few drops of lemon juice
Mash cottage cheese & yokes until creamy. Add remaining ingredients and mix well. Chill and serve with pork rinds.