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Get series about HEALTHY, and LOW CARB FOOD
CookingWithCarlo.com ^
| A Dad, Chef, Freeper
Posted on 09/01/2003 5:41:39 PM PDT by carlo3b
Get series about HEALTHY, and LOW CARB FOOD
This, and future threads, will attempt to answer some of your questions and requests regarding HEALTHY food in general, and LOW CARB, LOW CALORIE diets and recipes in particular. With my background as a Master Chef, and Natural Foods Sexonutritionist, aka SexyChef (/dreamer) Bwhahaahahahahah, it affords me a wonderful vantage point to assist in creating this forum, where everyone can contribute, exchange ideas and voice their valuable opinions. Moderating in no way qualifies me as an authority on this, or any other subject.*..heheheh ..that has never inhibited me before.. blush
* (a cheap unofficial GENERAL ESCAPE CLAUSE.. HA!)
There are many other FReepers, (you know who you are.. LOL) on this amazing site that have a great deal more detailed knowledge and information on specific topics, that will no doubt emerge. Sooooooo, lets get started..
This TRAIN IS LEAVING THE STATION... chew, chew
(chew chew,not Choo, choo, get it? food).. Hahahahhahaha... {{{{{crickets}}}}} .....GULP!....this is gonna be a long thread.. :)
TOPICS: Culture/Society; Editorial; Front Page News; Miscellaneous; News/Current Events; Philosophy; Political Humor/Cartoons; Unclassified; Your Opinion/Questions
KEYWORDS: atkins; bayofpigs; caleries; carbs; chickenlivers; diets; fat; food; fun; health; houseofcarlo; lowcarbs; nobeer4steveo; recipes; sexychefindreams; skinny; vegetables
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To: petuniasevan
Stop the Pop & drop 5 Lb. in a week or less!
I find a dash of lemon juice in my water makes it easier to drink all day.
121
posted on
09/01/2003 7:42:59 PM PDT
by
Richard-SIA
(Nuke the U.N!)
To: carlo3b
NEVER, ever, take me off your ping list. These recipes sound soooooooooooooooo good! Can't wait for the book!
122
posted on
09/01/2003 7:43:19 PM PDT
by
christie
(http://www.clintonlegacycookbook.com)
To: carlo3b
Please add me to your ping list.
I have been doing Atkins for 30 days now and I am down 10 lbs.
123
posted on
09/01/2003 7:50:00 PM PDT
by
Spunky
(This little tag just keeps following me where ever I go.)
Comment #124 Removed by Moderator
To: randita
any ideas for "fake sweets"? I'm also getting tired of sugar free jello and pudding. I'll try the pumpkin pie. Give them up. Just hold out and then about once every six weeks buy 5 pounds of the richest chocolates you can find and gorge till you blow chunks.
It's almost carb free if you do it fast enough, and it will ruin your apetite for sweets for another 6 weeks.
So9
125
posted on
09/01/2003 7:53:11 PM PDT
by
Servant of the Nine
(I am not reptilian, I just have a low basal metabloism.)
To: carlo3b
Too cool! Sign me up!
126
posted on
09/01/2003 7:53:16 PM PDT
by
Bommer
(Tom Dasshole is a Domestic Enemy!!!)
To: carlo3b
QUICK...put me on your ping list......PLEASE!
To: carlo3b
I hadn't planned on dieting but the food sounds too yummy to pass up....please add me. Thanks
128
posted on
09/01/2003 8:01:44 PM PDT
by
Krodg
(We have the ability because the leader in command knows who's in control....God Bless America.)
To: carlo3b
If you are annoyed that you were pinged in the first place, please accept my apology, I have lost my ping list because of a computer crash.Well, I'm annoyed because I wasn't pinged. LOL, please add me to your list again, sweetums.
129
posted on
09/01/2003 8:03:46 PM PDT
by
MaeWest
To: PoisedWoman
Mediterranean Pork Medallions
Forget the Frogs, I call this is the Italian-Greek version...Hahahahaha
- 1/2 whole pork tenderloin (approx. 2 lbs.) cut into 1/2" thick rounds
- 2 Tbls. butter or pure olive oil
- 1/4 cup sliced shallots, or scallions
- 4 Tbls. heavy whipping cream
- 1/4 cup chicken broth
- 3 Tbls. Chianti wine (optional, I put it in just to call it Italian..HA!)
- 3 Tbls. capers, drained
- 2 Tbls. coarse grained mustard (you could use Dijon, but don't tell anyone)
1) Use a mallet or rolling pin, to flatten pork rounds slightly to scant 1/2" thickness. Sprinkle w/salt & pepper.
2) Sauté in butter or olive oil until brown and cooked through, about 2 minutes per side. Transfer pork to a plate.
3) Add shallots to skillet and stir 1 minute.
4) Add chicken broth and cream. Boil until sauce is thick enough to coat a spoon, stirring up browned bits, about 3-5 minutes. 5) Mix in capers and mustard. Return pork to sauce. Simmer to heat through.
Makes 4 servings - 4 carbs per serving.
130
posted on
09/01/2003 8:06:22 PM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: carlo3b
weak defence....just 'fess up...
131
posted on
09/01/2003 8:06:22 PM PDT
by
citizen
(Write-in Tom Tancredo President 2004!)
To: carlo3b
Please add me to your ping list. Your receipes sound wonderful -- doing Atkins now.
132
posted on
09/01/2003 8:06:28 PM PDT
by
Elkiejg
To: carlo3b
I just gained 10 pounds reading this recipe....I'll have to make it:0)
133
posted on
09/01/2003 8:08:35 PM PDT
by
geege
To: carlo3b
Please add me to all your ping lists!
Thanks!
To: carlo3b
You can add me to your wonderful ping list!
To: carlo3b
Please add me to the list.
136
posted on
09/01/2003 8:15:59 PM PDT
by
Diva
To: carlo3b
Me! Me! Me! Add me please! Thanks.
137
posted on
09/01/2003 8:22:01 PM PDT
by
reformed_dem
(This tagline is only a test.)
To: randita
There are all kinds of low-carb chocolates and bars on the market now. I buy mine from Trader Joe's and Wal-Mart. A little more expensive than the real stuff, but it actually tastes good. At Wal-Mart you can find it in the pharmacy. Albertsons carries some Atkins food. TJ's also carries Atkins ice cream.
138
posted on
09/01/2003 8:33:21 PM PDT
by
reformed_dem
(This tagline is only a test.)
To: carlo3b
Carlo,
Please add me to your ping list.
Thanks so much
To: carlo3b
Been low carbing since January, (70 lbs down) will be continuing for the rest of my life, anything to help with adding interest to what I eat is very welcome.
Please add my name to your list.
140
posted on
09/01/2003 8:36:32 PM PDT
by
DeSoto
(Always do right. This will gratify some people and astonish the rest.- Twain)
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