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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
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To: carlo3b
Add me too please!
141
posted on
09/01/2003 8:42:52 PM PDT
by
Sunshine55
(Use your tax rebate to buy American!)
To: carlo3b
Add me to your low-carb recipe ping list please.
I have been doing semi-Atkins for a month now (down 18 pounds), and I am running out ways to cook the few things I do cook. I could use some ideas, preferably ones an amateur can reasonably approximate :-)
142
posted on
09/01/2003 8:43:39 PM PDT
by
fnord
(Pronounced like it's spelled)
To: carlo3b
ping me Carlo
143
posted on
09/01/2003 8:45:32 PM PDT
by
philo
To: carlo3b
Carlo, please add me to your ping list. Low carb has my attention. Makes sense.
144
posted on
09/01/2003 8:46:09 PM PDT
by
upchuck
(Taglinus FreeRepublicus: Four time winner :-)
To: carlo3b
Please ping to all low-carb, Atkins Diet threads.
I love your sense of humor.
145
posted on
09/01/2003 8:46:42 PM PDT
by
Jemian
(Line up in a stright circle and count off by ones.)
To: Jemian; Mrs.Liberty
Please add me and MrsLiberty. THanks,
merry10
146
posted on
09/01/2003 8:51:15 PM PDT
by
merry10
To: carlo3b
Please add me to your ping list -- I need inspiration! 2 weeks in, 8 lbs. down and would like to lose another 40. Long way to go! Dh lost about 90. Looks great. I gotta catch up!
147
posted on
09/01/2003 8:54:11 PM PDT
by
StarCMC
(God protect the 969th in Iraq and their Captain, my brother...God protect them all!)
To: carlo3b
SCOTCH EGGS
6 large (or 8 medium) eggs
1 lb. lean bulk sausage
1/2 c. flour
1/2 c. fine breadcrumbs
1 egg beaten well with 2 tbls milk or cream
oil for frying
Hardboil eggs, cool them completely and then peel. Divide sausage into 6 or 8 even pieces, depending on whether you used large or medium eggs. Take one piece of sausage, flatten it in the palm of your hand, and then wrap it around an egg. As the sausage gets warmed by your hands, it will be easier to completely cover the egg. Make sure there are NO white spots showing.
After all eggs are covered roll them lightly in the flour, dip in the egg/cream mixture, then roll lightly in the crumbs. You should have lots of flour and about 1/3 of the crumbs left.
Heat the oil and fry the eggs until deep brown. It will take several minutes to make sure the sausage is well cooked.
Drain on paper towels, and refrigerate eggs immediately. These are meant to be sliced in half and eaten cold. Yummmmmm.
148
posted on
09/01/2003 8:57:00 PM PDT
by
RightField
(the older you get ..... the older "old" is ......)
To: brewcrew
Balsamic Shrimp and Prosciutto WrapsThis is the best tasting appetizer that even your teenage kids could make.. and wouldn't that be fun.. and a great memory!
- 1/2 C. sugar
- 25 large peeled and deveined shrimp with tails on
- 4 oz. prosciutto ham
- 1 C. plus 2 Tbls.. pure olive oil (divided)
- 4 large garlic cloves, peeled
- 3 Tbls. pesto
Balsamic sauce
Place vinegar in saucepan and bring to boil over medium heat. Add sugar and return to a hard simmer for 4 to 5 minutes, until mixture coats spoon. Let cool slightly.
Garlic Oil
In large sauté pan, heat 1 cup olive oil with garlic over very low heat, 20 to 25 minutes, until garlic begins to soften and turn slightly brown.
Shrimp
Preheat oven to 400°F
1) Wrap each shrimp in strip of prosciutto.
2) Cut ham into strips, long enough to wrap around the shrimp only twice..
3) In large skillet, sear shrimp in the 2 tablespoons oil on one side for 1 1/2 minutes. Then turn shrimp over and place on baking sheet with sides..
Bake for 3 minutes or until shrimp are thoroughly cooked.
To serve, Place shrimp over lettuce leaves, then top with pesto, then drizzle with balsamic sauce and garlic oil.
Makes about a dozen heavenly appetizers.
149
posted on
09/01/2003 8:57:51 PM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: carlo3b
Of course I want to be on your fat behind list. LOL
150
posted on
09/01/2003 9:06:43 PM PDT
by
kitkat
To: carlo3b
Ping me, please.
To: carlo3b
ping
To: carlo3b
Add me, please. Thanks.
153
posted on
09/01/2003 9:19:23 PM PDT
by
ksmvk
To: jilliebean; carlo3b
jilliebean???? This is gonna get confusing!!!
WELCOME!!
154
posted on
09/01/2003 9:22:21 PM PDT
by
jellybean
(How will I know whether people are talking to me or you??)
To: bentfeather
Grilled Marinated London BroilFor my cook-out buds, this one takes the prize!
- 1/2 cup pure olive oil
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar
- 2 tablespoons fresh squeezed lemon juice
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon-style prepared mustard
- 2 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds flank steak, or London broil (interchangeable)
1 In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic and ground black pepper. Mix together well. Place meat in a glass bowl and pour marinade over meat, turning meat to coat thoroughly. Cover and refrigerate for 6 hours.
2 Preheat an outdoor grill for medium high heat and lightly oil grate.
3 Grill meat over medium high heat for 10 minutes per side or to desired doneness.
This makes 4 good sized servings
155
posted on
09/01/2003 9:24:25 PM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: carlo3b
You are making me hungry. The London Broil sounds good!
156
posted on
09/01/2003 9:27:09 PM PDT
by
christie
(http://www.clintonlegacycookbook.com)
To: carlo3b
Thanks for putting me on your list carlo3b. My wife had been on Atkins for 18 months and looks fabulous. Me...I'm a beer drinking slob. I'll pass this on to her. Thanks.
157
posted on
09/01/2003 9:29:26 PM PDT
by
PGalt
To: carlo3b
ping for later low-carb reference
To: carlo3b
ping me too please!
159
posted on
09/01/2003 9:37:15 PM PDT
by
lardog
To: BillF
ping, should we ping the rest of dcchapter ?
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