LowCarb is the real *SKINNY BEHIND* a world wide shrink.

CookingWithCarlo.com ^ | Jan.30 2004 | Carlo3b, A Dad, Chef, Freeper

[carlo3b]

GREAT CATCH...LOL.. :)

LowCarb Scalloped Eggs And Bacon

• 1/4 cup chopped onion
• 2 Tbsp. butter
• 2 Tbsp. soy flour
• 1-1/2 cups milk
• 1 cup shredded cheddar cheese
• 6 hard-boiled eggs, sliced
• 1-1/2 cups broken porkrinds
• 12 slices bacon, crisply fried and crumbled


1) Cook onion in butter until transparent.
2) Blend in flour, add milk and cheese, and cook, stirring until cheese is melted and mixture in slightly thickened.
3) Place a layer of egg slices in bottom of 7x11 inch glass baking dish.
4) Pour half the cheese mixture over eggs, then half the porkrinds, then half the bacon. Repeat layers.
Bake for 30 minutes at 350'.
A double recipe fits into a 9"x13" inch casserole.
This dish may be made one day ahead and refrigerated.
Serves 4

[Alamo-Girl]

Thank you so much for the recipe!

[carlo3b]

 
Here it is my Friend, a little something that Italians, as well as almost everyone else enjoys but can't quite make it as  well as their favorite authentic Italian Trattorie and Ristoranti!
Well, "THIS IS IT, JUST FOR YOUR SWEET VALENTINE" exactly as my family and I have prepared this wonderful dish all over the world! It's easy!

 FETTUCCINE ALL'ALFREDO
   (Egg noodles in the style of Alfredo)

•    1 lb, Fettuccine (I prefer dry, it holds up much better when time to sauté)
•    4 handfuls of freshly grated Parmesan Cheese (Parmigiano-Reggiano preferred)
•    1/4 lb, Butter
•    1/2 pint, Whipping Cream
•    1 tsp. fresh chopped Parsley (fresh flat Italian Parsley) nbsp;

  1) Bring ample (4 to 5 qt.) amount of salted water to a rolling boil, then add fettuccine.
  2) Slowly melt butter, and add cheese and cream which has been slightly whipped, and beat together, then set aside.
   Preheat all individual serving plates and forks.
  3) Place a large scope of mixture in a heated (but not too hot) large pot.
  4) When pasta is near done, (al dente') quickly drain and add at once to mixture, stirring constantly, then add the rest of the mixture, folding in at once, and serve immediately. Sprinkle generously with additional grated Parmesan, and fresh chopped parsley.
  Enjoy with a fine hearty red wine!

THE HOUSE OF CARLO

If she's a LowCarber, try this goodie...
 

LowCarb Cauliflower Alfredo

For those following a Low Carb diet, know that cauliflower is one of those veggies lowest in carbohydrates.
Did you know it is high in Vitamin C, a good source of folacin and an excellent source of natural potassium.

• lg. Cauliflower, prepare in whole or florets
• 6 Tbs. butter
• 2/3 Cup heavy cream
• 1 Cup Parmesan Reggiano cheese, freshly grated
• 1/2 tsp salt
• ground white pepper
• dash of ground nutmeg

Prepare Cauliflower:
Wash, drain and remove outer leaves; cut and trim stems. Break cauliflower into small florets, but it can also be cooked whole.
To microwave cauliflower florets, place in microwave-safe baking dish with 1/2 cup of water. Cover with plastic wrap, cook at high (rotating the dish at half-time) for 8 to 10 minutes or until stem ends are tender. Let stand, covered, 2 to 3 minutes before serving.
To microwave whole cauliflower, clean, trim and wrap in plastic wrap. Place, sealed edges down, on microwave-safe serving dish. Cook at high for 3 minutes, turn over, and cook at high for 3 minutes more or until tender. Let stand, covered, 3 minutes before serving.

Alfredo Sauce:
1) Place butter and cream in large skillet over medium-low heat.
2) Cook and stir until butter melts and mixture bubbles; cook and stir 2 minutes more. Stir in salt, pepper and nutmeg.
3) Remove from heat. Gradually stir in cheese until thoroughly blended and smooth.
4) Return briefly to heat to completely blend cheese, but do NOT let sauce bubble or cheese will become lumpy and tough

Buying and Storing Cauliflower:
Select heads that are firm and tightly-flowered, with fine white or creamy white florets and fresh-looking, green leaves. A large head will weigh about three pounds and serve four.
Brown spots on a white cauliflower are most likely only water marks, but yellowish ones may indicate excessive age.Store unwrapped in refrigerator cooler for up to five days.

LowCarb, copyrighted by Morelli Enterprises Inc.

[Incorrigible]

Bump

[carlo3b]

Thanks for the ping and the info. I am sold out 100 % to the Atkins.

Keep up the good work, and try this.. :)

LowCarb Faux Italian Chicken Parmesan

hehehehheeheh

• 6 boneless skinless chicken breasts, or you can use pork chops
• 1/3-1/2 cup crushed pork rinds
• 1/4 tsp Italian Seasoning
• 1/2 tsp garlic powder
• 3/4 cup Parmesan cheese (freshly grated works best)
• 1 egg
• 14 oz your favorite pasta sauce, I use a marinara sauce


1) Pour sauce in bottom of casserole dish.
2) Beat egg with fork. Mix crushed pork rinds and seasonings (adjust to your taste).
3) Dip chicken in egg then press into crumb mixture.
4) Layer pieces on top of pasta sauce.
Bake in oven at 350°F for about 40 mins or until chicken is done.

[carlo3b]

I've now been able to tighten my belt two notches, and my clothes are starting to look really baggy...

Hey Baggy drawers.. Here's something to help.. :)

LowCarb Sauce Marinara

• 3 Tbls pure olive oil
• 1 medium onion, peeled and finely diced
• 3 garlic cloves, peeled, and minced
• 1 tsp. fresh oregano, chopped, or 1/2 tsp. dried oregano
• 2 Tbls fresh basil, chopped, or 1 Tbls dried basil
• 1/2 t Red pepper flakes, (optional)
• 1 can (28 oz) crushed tomatoes
• salt and freshly ground black pepper

1) Put olive oil in a large skillet .
2) Peel and finely chop onion, and add to skillet and sauté on medium heat.
3) Add garlic to skillet; stir, carefully watching to prevent garlic from browning, but allowing the vegetables to become translucent.
4) Add oregano, basil, red pepper, black pepper, and crushed tomatoes.
Simmer the mixture uncovered, about 20 minutes

[carlo3b]

Put me on that ping list... My wife loves the recipes -

Yehaaaaaaaaaa!!. . :)

LowCarb Mediterranean Seafood Marinara with Cauliflower

• 1 lg. head cauliflower, separated into florets, steamed until al dente (done but still firm)
• 3 Tbls olive oil
• 3/4 stick butter
• 1 medium onion -- finely chopped (optional)
• 4 medium cloves garlic -- finely  chopped
• 1 lg. lemon, or 1/2 c white wine
• 5 lbs  medium roma, fresh tomatoes, diced into 1/4" pieces, or 3 ea. 14 oz cans diced
• 1 8 oz can quality tomato sauce
• 1 tsp. red pepper flakes, or to taste
• 2- 2 1/2 lbs shrimp -- peeled and deveined, and sliced lengthwise (called butterflied)
• 2- 2 1/2 lbs sea scallops, rinsed, then sliced 1/2 inch thick
• 1 bunch, about 5 oz., Fresh Basil, (leaves layed flat, then rolled tightly and sliced into thin ribbons)


1) In a large skillet, heat oil over medium high heat. Add butter, and melt.
2) Stir in optional onion and cook for 2 minutes.
3) Add garlic and cook for 30 seconds, do not brown garlic.
4) Add lemon or white wine and simmer for 2 additional minutes.
5) Stir in the shrimp. Cook for 1 minute.
6) Add red pepper flakes. Then stir in scallops. Simmer for 2 additional minutes.
7) Add tomato sauce, diced tomatoes.
8) Bring sauce to a simmer for 2 minutes. Stir in Basil and toss with pasta.
Serve immediately.
Add freshly grated Parmesan, or Romano cheese.
10-12 servings

 

[carlo3b]

LowCarb Great Northern Bean Stew

• 1 lb. great northern white beans
• 3-4 bacon strips
• 1/4 cup baked ham, diced
• 1/4 cup each chopped onions
• 1/4 cup carrots, diced finely
• 1/4 cup bell peppers
• 1/4 cup celery
• 1 14 oz can diced tomatoes
• 1 bay leaf
• salt and pepper
• 1/4 cup cooking oil


Let beans soak overnight in the refrigerator.
Put all ingredients in slow cooker/Crock Pot and cook on low about 4 hours. If the beans are cooked but the "gravy" is too thin, you may have to boil the beans on the stove until it is thicker, or place about a third into blender, then stir in.
Remove bay leaf, and serve over cauliflower florets.

 

[carlo3b]

Check back often.. there are many more recipes comingggggggg.. :)

Speedy LowCarb Butternut Squash Casserole

• 2 cups Butternut squash, sliced, cooked, and drained
• 1 small onion, finely chopped - optional
• 1/8 tsp. cinnamon
• 3 tablespoons butter, melted
• 2 tablespoons heavy cream
• 2 eggs, beaten
• 1/2 cup Cheddar cheese, grated.
• salt & pepper to taste
• 1/2 cup crushed pork rinds


1) Blend all ingredients. Place in a 1 quart casserole.
2) Cover top with crushed pork rind crumbs.
3) Bake uncovered at 325 degrees for 30 minutes, or until hot and bubbly.

[ecurbh]

Looks delicious! Thanks much.

[hattend]

Love these threads. Where else can I get history and safety lessons on chili peppers and lots of great recipes?

BTTT

[antivenom]

Hey you have an admirer...

DU DARE CLICK HERE?

[hattend]

Wow, those bozos can't even get through one post without throwing an f-bomb. Are they all mutant teenagers over there?

[antivenom]

Yea...guess we now know who the MTV target group is...</snicker>

[my_pointy_head_is_sharp]

I have lost 80lbs low carbing it since May!!!!

Wow!!! Congratulations!!! Sounds like you're doing everything right.

I feel sooo much better and the reflux is gone!!!

You know, it's funny - you eat better, and the reflux goes away. I was literally DYING with acid reflux. I won't go into the graphic details. But I changed my diet on 12/12/03 - thanks to Carlo - and the acid reflux is virtually gone. It's good to be human again. <:D

I only say "virtually" because I'm always afraid it will come back - but so far it hasn't. I could call it a miracle, if I wanted to be melodramatic. But it's just from eating right.

[my_pointy_head_is_sharp]

But it's a good kind of cry.

LOL! <:D

[my_pointy_head_is_sharp]

You would make someone a wonderful wife.

ACH, NO NO NO!!! He would make the best type of husband - one who cooks! <:D

Not to mention that he's handsome and smart and funny...

[mylife]

Your cider cream sauce is also excellent for poultry.

[mylife]

For the artichoke cheese dip, I find neufchatel cheese an excellent sub for the mayo, I use shallot vice the onion and add red marinated bell pepper.. yummy