Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Support Groups > The Golden Years
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 02-11-2004, 08:30 AM   #31
Blabbermouth!!!
 
Kathy4HIM's Avatar
 
Join Date: Oct 2002
Location: Paragon, Indiana
Posts: 7,085
Gallery: Kathy4HIM
Stats: 271.5/256.2/170
WOE: low carb
Start Date: re-start Jan. 2007
bumping this up to request a recipe..............

Does anybody have a good recipe for a flour-less chocolate cake? Sugar free, of course...........

TIA

Kathy
Kathy4HIM is offline   Reply With Quote

Sponsored Links
Old 02-11-2004, 08:35 AM   #32
Blabbermouth!!!
 
Kathy4HIM's Avatar
 
Join Date: Oct 2002
Location: Paragon, Indiana
Posts: 7,085
Gallery: Kathy4HIM
Stats: 271.5/256.2/170
WOE: low carb
Start Date: re-start Jan. 2007
DUH-----I didn't realize this was a "STICKY"........I did a "search" to find it. DUH DUH and double DUH...........LOL

Kathy
Kathy4HIM is offline   Reply With Quote
Old 02-11-2004, 11:11 AM   #33
MAJOR LCF POSTER!
 
murflaw's Avatar
 
Join Date: Jan 2004
Location: West Central Florida
Posts: 1,487
Gallery: murflaw
Stats: 200/153/135
WOE: LC
Start Date: 01/05/04...restart 12/16/07
FLOURLESS CHOCOLATE CAKE

Flourless Chocolate Cake

Serves 8
Oven temp: 275*
45-55 min.

6 tbls unsalted butter
8 oz.chocolate chopped fine (I used atkins
bars.)
6 large eggs, separated
1/2 cup splenda
sweetened whipped cream, for serving

1. Preheat oven to 275* w/rack in the center.
Butter the bottom and sides of a 9-inch springform pan. set a side.

2. Place butter and chocolate in a large heatproof bowl and microwave in 30 second increments, stirring each time, until completely melted. Let cool slightly, whisk in egg yokes one at a time.

3. In a large bowl,beat egg whites until soft peaks form. Gradually add splenda and continue
beating until glossy stiff peaks form.
Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in the remaining egg whites.

4. Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45-50 minutes. Cool completely on a wire rack; remove sides of the pan. Serve at room temp, with whipped cream, if desired.
__________________
"One man's wilderness is another man's amusement park."
murflaw is offline   Reply With Quote
Old 02-11-2004, 02:06 PM   #34
Blabbermouth!!!
 
Kathy4HIM's Avatar
 
Join Date: Oct 2002
Location: Paragon, Indiana
Posts: 7,085
Gallery: Kathy4HIM
Stats: 271.5/256.2/170
WOE: low carb
Start Date: re-start Jan. 2007
THANKS so much for the recipe!

Kathy
Kathy4HIM is offline   Reply With Quote
Old 02-13-2004, 08:24 AM   #35
Blabbermouth!!!
 
Begete's Avatar
 
Join Date: Feb 2003
Location: Whidbey Island
Posts: 5,694
Gallery: Begete
Stats: 3/24/13 188.4/165/140 Restart 2/16. 171/157.4/130
WOE: Atkins
Start Date: 2/1/2003 at 199
Garden Club Pork Tenderloin

Garden Club Pork Tenderloin
Use low carb brown sugar, but adjust quantity to equal 2 TBS

Marinade
1/4 cup soy sauce -- Mix together
1/4 cup bourbon -- for marinade
2 Tablespoons brown sugar

Sauce
1 1/2 teaspoons Vinegar Mix all 5 things together
1 Tablespoon dry mustard several hours before
1/3 cup sour cream serving, and leave out at
1/3 cup mayonnaise room temperature
1 Tablespoon grated onion

Marinate pork tenderloins for sevevral hours, turning several times. Roast in a 350 oven, basting with marinade, for 45 minutes or 30 minutes per pound (if in package of two, figure out time based on half of poundage of package as you want the pork slightly pink inside).

It is important to make the sauce several hours before serving. This sauce tastes horrible immediately after mixing it up. But after several hours it is fantastic with the meat.

Slice meat into thin slices and serve with sauce on the side.

- - - - - - - - - - - - - - - - - -
Begete is offline   Reply With Quote
Old 02-13-2004, 07:53 PM   #36
Blabbermouth!!!
 
Begete's Avatar
 
Join Date: Feb 2003
Location: Whidbey Island
Posts: 5,694
Gallery: Begete
Stats: 3/24/13 188.4/165/140 Restart 2/16. 171/157.4/130
WOE: Atkins
Start Date: 2/1/2003 at 199
Garden Club Pork tenderloin

Garden Club Pork Tenderloin


Marinade
1/4 cup soy sauce -- Mix these 3 things together
1/4 cup bourbon -- for marinade
2 Tablespoons brown sugar or low carb equivalent

Sauce
1 1/2 teaspoons Vinegar Mix all 5 things together
1 Tablespoon dry mustard several hours before
1/3 cup sour cream serving, and leave out at
1/3 cup mayonnaise room temperature
1 Tablespoon grated onion

Marinate pork tenderloins for several hours, turning several times. Roast in a 350 oven, basting with marinade, for 45 minutes or 30 minutes per pound (if in package of two, figure out time based on half of poundage of package as you want the pork slightly pink inside).

It is important to make the sauce several hours before serving. This sauce tastes horrible immediately after mixing it up. But after several hours it is fantastic with the meat.

Slice meat into thin slices and serve with sauce on the side.
Begete is offline   Reply With Quote
Old 02-14-2004, 01:36 AM   #37
Old Wise One
 
jezzie's Avatar
 
Join Date: Oct 2000
Location: Hudson River Valley
Posts: 45,362
Gallery: jezzie
Stats: choosing to be scale-free;
WOE: (48% C; 33% Fat; 19% P; )
Start Date: 11/22/11 - MediterrAsian, Flexitarian, Oz-ish
'Baked Halibut'

Ingredients:
2 Halibut filets
1/2 cup sliced zucchini
1/2 cup sliced summer squash

2 cloves chopped garlic
1/2 tsp. paprika
1/2 tsp mustard powder
2 Tbs. olive oil
1 tsp. lime juice

Preparation: place each fillet on aluminum foil. Cover fish
with sliced vegetables. Coat with oil, lime juice, and spices.
Wrap the sides of the foil up over the fish and vegetables
and pinch ends together. Bake at 375* for twenty minutes.

Servings: 2
Carbs per serving: Aproximately 4

~jezzie
jezzie is offline   Reply With Quote
Old 02-15-2004, 06:08 PM   #38
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,539
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
Cheesecake Muffins

CHEESECAKE MUFFINS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg gelatin (plain)
1 cup boiling water
16 oz soft cream cheese
1 tsp vanilla OR almond extract
¾ cup of granulated Splenda

Dissolve gelatin in boiling water and stir well. Cut cheese into small
pieces and place in dissolved gelatin. Add vanilla, sweetener and beat well with electric mixer (2 min. on med/hi). Pour into 12 muffin cups. (If using muffin
cups, put cupcake paper in cup first)

You could also put some Sugar Free Cherry Pie Filling (at WalMart) on top of each cheesecake after they have chilled a bit or a fresh
strawberry.

If you want a little crust on the bottom, you could use a lowcarb
cookie..they sell those boxed ones at Super Wallie.

Chill til firm, 2-3 hours. (Makes 12
42.5 carbs total recipe
CarolynF is offline   Reply With Quote
Old 02-15-2004, 06:13 PM   #39
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,539
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
Sweet Treats

Here are three bar recipes that sound wonderful..I have made
the Yummy Bars..


BROWNIES

1/2 C plain cocoa powder
1 stick (1/2 C) butter
2/3 cup splenda
1/3 cup chopped walnuts (optional)
2 eggs
1/2 cup almond flour
1 teaspoon vanilla extract
1/2 teaspoon baking powder
pinch salt

Preheat oven to 350

Melt butter, beat in eggs, vanilla, cocoa, and splenda
Mix together almond flour, salt, baking powder well, then blend briefly with the wet ingredients. Stir in walnuts.

Bake in buttered 8" pan for 25-30 minutes, or until a knife comes out with a few crumbs on it (brownies are better underdone than overdone!)




Cool Lemon Bars

Ingredients for "cookie" bottom:

1 cup Atkins Bake Mix (you can use the lowcarb bake mix at WalMart)
1 stick (1/4 lb) butter - softened
1/4 cup Splenda®

Preheat oven to 350°F.
Put all ingredients in food processor and process in pulses until crumbly. Press into a greased 9x13x2 cake pan. Bake 15 minutes or until just browned. Allow to cool while you prepare filling.

Ingredients for filling layer #1:
4 eggs
1 cup Splenda®
5 Tablespoons lemon juice
1 tsp lemon zest (grated lemon rind)
1/2 pkg sugarfree lemon jello
2 Tablespoons water

Beat these ingredients together well. Pour over slightly cooled crust and put back in oven for 30 minutes or until set (watch carefully - ovens vary!) Cool completely. Then mix...
Ingredients for filling layer #2:
3 Tablespoons Splenda®
3 oz cream cheese
1 Tablespoon lemon juice

Blend all ingredients for final layer well, and drizzle over bars. Refrigerate and cut into squares and enjoy!
Makes 24 3"x1 1/2" bars. 3 grams carb per square.


YUMMY BARS
1/4 C butter
1 C ground pecans (grind in blender in 1/4 cup batches until meal/flour like)
2 TBL Splenda
1 C unsweetened shredded coconut
1 C coarsely chopped (like chips) dark sugar free chocolate (I used 3 Carbolite bars)
1 C chopped walnuts
1 1/2 C low carb sweetened condensed "milk"?see recipe below (use ½ of the recipe)
Preheat oven to 325

Melt butter in 9x9 or 8x8 pan in oven. If using liquid sweetener, add to butter, it not add sweetener to pecans. Mix pecan meal and spread evenly over melted butter. Layer rest of ingredients evenly in order as shown. The condensed "milk" should cover and seep down into the layers. Bake for 30-40 minutes, cool completely and refrigerate until really cool.




Low Carb Sweetened
Condensed Milk

Ingredients:
2 1/2 cups heavy whipping cream
6 egg yolks
1 cup Splenda

Whisk all ingredients (added in the order given) in a saucepan over low heat, stirring constantly until thickened. Cool completely, add to sealable non-metal container and refrigerate. Use within 7-10 days.

Makes approx 1 1/2 pints. 40 carbs in entire recipe; 4 grams per 1/4 cup serving.
CarolynF is offline   Reply With Quote
Old 02-17-2004, 09:03 PM   #40
Senior LCF Member
 
Slots's Avatar
 
Join Date: Jan 2004
Location: Eastern Washington
Posts: 62
Gallery: Slots
Stats: 181/130/125ish
WOE: Atkins
Start Date: 8/21/2003
Baked Cottage Cheese Custard

I took the recipe below, and used DaVinci "Buttered Rum" instead of the water, eliminated the splenda and vanilla, and I used nutmeg instead of cinnimon on the top ......yummy

I had to cook it an extra 10 minutes, but that may be because the water I put around it in the pan wasn't warm enough.

Try any flavor you want.
It turned out good, warm, and was terrific cold the next day.

Making it this way, cuts the carb count to 3 carbs each, and gives you variations.
Not sure where I got the recipe, but it's delish, thanks to whom ever.

*********************
Baked Cottage Cheese Custard
Total carbs: 23 g 6 servings (3.6 each)

3 eggs
3/4 cup heavy cream
3/4 cup water
1 cup cottage cheese
1/2 sweetener to equal 1/2 cup sugar
1 tsp. vanilla
cinnamon

Directions:
Combine all ingredients EXCEPT cinnamon in the blender.
Blend until smooth.
Pour into 6 6 oz. custard cups ( If you don't have any, use oven safe coffee cups).
Sprinkle with cinnamon. Place in a large baking pan, and pour enough hot water in pan to reach 1 inch up on custard cups.
Bake at 350 for 35 minutes. Refrigerate.
__________________
"Some days are just a waste of makeup"
Slots is offline   Reply With Quote
Old 02-18-2004, 03:24 PM   #41
Big Yapper!!!!
 
Joplin38's Avatar
 
Join Date: Jan 2003
Location: Wichita, Ks.
Posts: 9,107
Gallery: Joplin38
Stats: 205/187/162
WOE: Atkins
Start Date: 1/07/03
Make the Mushroom Chicken and Sausage Casserole that I believe Dottie Or LindaSue posted. This is GREAT!!!

3 - 4 Cups cooked chicken, cubed
1 lb. pork sausage (hot)
1 stalk celery, chopped fine
1 Tbls. onion, chopped fine
1/2 lb. mushrooms, sliced
8 oz. cream cheese, softened
16 oz. bag frozed cauliflower, cooked & well drained.
8 oz. shredded cheddar
Salt
1/2 teas. black pepper
Paprika

Brown the sausage with celery, onions and mushrooms. Stir the cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all ingredients and spread in a greased 9x13 baking dish. Dust top with paprika. Bake covered with foil at 350 for about 30 min. Uncover and bake until hot and bubbly and top is slightly browned about 15 min.

Loretta


I substituted shredded cooked cabbage for the cauliflower and slivered green pepper for the celery because that's what I had in the house.

If you don't like mushrooms, could use celery and green pepper or roasted red peppers or pimento. I don't think you want this runny anyway.
__________________
Janie

Last edited by Joplin38; 02-18-2004 at 03:44 PM..
Joplin38 is offline   Reply With Quote
Old 02-18-2004, 03:29 PM   #42
Very Gabby LCF Member!!!
 
Jewels's Avatar
 
Join Date: Sep 2002
Location: Pacific NW
Posts: 9,504
Gallery: Jewels
Janie or Loretta, DH doesn't like mushrooms, can I just leave them out or will the liquid be different? They do cook down and leave some liquid.
Jewels is offline   Reply With Quote
Old 02-19-2004, 04:57 AM   #43
MAJOR LCF POSTER!
 
murflaw's Avatar
 
Join Date: Jan 2004
Location: West Central Florida
Posts: 1,487
Gallery: murflaw
Stats: 200/153/135
WOE: LC
Start Date: 01/05/04...restart 12/16/07
For My Chocolate Loving Friends

Larry's post needs to be here for sure:

For my Chocolate Loving Friends
I have received many IM's and emails about chocolate recipes. Here are some I have been gathering.

Enjoy

Chocolate Truffles
Makes as many pieces as you cut it into!
Ingredients:
4oz. Unsweetened chocolate
5 Tbsp. Splenda
5 Tbsp. butter, at room temperature
5Tbsp. whipping cream, at room temperature
2 tsp. vanilla extract
2oz. crushed macadamia nuts (optional)

The success of this recipe depends upon the melted chocolate and butter being at the same temperature. If not, the chocolate and butter will separate.

Melt the chocolate either in the microwave or in a bowl over a pot of simmering water. Stir in the Splenda and cool to room temperature. Combine the chocolate and butter until smooth. Stir in cream and vanilla, then the nuts if using.

Spread evenly into a small, parchment lined loaf pan. Chill until firm. Cut into pieces and store in the freezer.

Chocolate Cappuccino Mousse
Ingredients
8 fl oz Heavy cream
8 oz Unsweetened chocolate, cut into small chunks
1 tablespoon Da Vinci Gourmet sugar free Vanilla Syrup

In small saucepan melt half of the chocolate in the heavy cream over medium low heat, stirring occasionally. Remove from heat and stir in remaining chocolate with syrup until smooth.

Cool for ten minutes and pour into eight wine glasses. Chill to set in refrigerator.

MOUSSE
Ingredients
2 tablespoons water
1 package unflavored gelatin
10 oz milk
2 oz sweetener
1/4 cup Da Vinci Gourmet sugar free vanilla Syrup
1 large egg
4 large egg yolks
2 tablespoons instant cappuccino or strong coffee, room temperature
12 oz Heavy cream

Pour two tablespoons water into a small bowl. Sprinkle gelatin over water and set aside. In medium saucepan combine milk with 1/2 the sugar and syrup and heat over medium low to dissolve sugar, approximately eight minutes. Beat egg, egg yolks and remaining 1/2 of sugar with electric mixer for two minutes or until pale yellow in color.

Whisk coffee into hot milk mixture. Gradually, stir the hot milk into the beaten eggs. If this is done too quickly you will cook the eggs. Return mixture to saucepan and cook over moderate heat, stirring constantly until the custard coats the back of a spoon with a sauce like glaze. Whisk in gelatin.

Pour contents into a large bowl. Place over ice and chill in refrigerator stirring every five minutes until cold, approximately 30 minutes. Meanwhile, beat the double cream on high speed with electric mixer until stiff.

Using a spatula, fold the whipped cream into the chilled custard. Spoon mousse into wine glasses and chill for at least one hour.


Garnish: Beat one pint of heavy cream with sweetener to taste. Add one tablespoon Da Vinci Gourmet Vanilla syrup and beat to a whipped consistency. Using a large spoon or pastry bag dollop or pipe a large rosette in center of mousse. Place several chocolate covered espresso beans in center of whipped cream topping


Chocolate Muffins
Makes 12
Ingredients:
4oz butter
4oz cream cheese
4oz ground almonds
4oz Soya Protein Isolate
5 eggs
1 cup water
2 tbs sweetener
1 tsp salt
1.5 tsp baking powder
3/4 tablespoon vanilla extract
1.5oz Unsweetened chocolate

Cream butter and cream cheese, beat in eggs add vanilla and water, stir to mix.

Mix all the powdered ingredients together and add with your chocolate (well crushed, but not too fine), to the liquid mix. Add a little more water if your mixture is too sticky. It should be the consistency of a sponge mixture.

Bake in a 12 hole muffin tray for approx. 20 - 25 minutes until risen and golden.

Chocolate Orange Candy
Ingredients:
4oz Unsweetened chocolate
4tbs cup heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon orange flavoring (extract)
8-10 teaspoons granular Splenda

Put the chocolate in a microwave safe container and nuke on medium power 1 to 1 1/2 minutes. The chocolate should just be starting to melt.

Pour in the cream and nuke at low power 2 to 3 minutes, stirring occasionally until chocolate is melted and mixture is smooth and creamy - watch carefully so the cream doesn't overheat and scald.

Let cool a few minutes, then stir in vanilla, orange flavoring and Splenda. Spoon it into some small tinfoil cups and chill for 1-2 hours.

Peanut Butter Cups
Ingredients:
4oz unsalted butter
2 oz unsweetened chocolate
3 tbs Splenda
2 tbs heavy cream
5 tbs peanut butter
chopped walnuts

Melt butter, chocolate, and Splenda in the microwave. Stir in cream and peanut butter. Line 10 muffin tins with cupcake papers.

Place nuts in the bottom of each tin. Divide chocolate mixture between the tins. Freeze until firm.

These need to be stored in the freezer because they melt quickly. You can eat them right out of the freezer.


Chocolate Mousse
Serves 4.
Ingredients:
8oz unsweetened chocolate
3tbsp strong espresso coffee
1oz butter
1.5 tbsp dark rum
3 large eggs

Half fill a medium saucepan with water and bring to the boil. Turn down the heat to establish a gentle simmer.

Meanwhile, break the chocolate into pieces and place in a bowl with the coffee and butter: you need a bowl that can be suspended over the saucepan of just-simmering water so that the ingredients can melt but not actually come into contact with the water.

Stir occasionally until all the ingredients are amalgamated. Remove the bowl from the pan, stir in the rum and then allow the mixture to cool for a few minutes.

Separate the eggs - the yolks into a small bowl without breaking them, and the whites into the bowl of a mixer.

While the chocolate mixture is still relatively hot, stir in the egg yolks one by one, mixing in well between each addition, the idea being that the yolks "cook" slightly.
Beat the egg whites until they form firm peaks.

Take two tablespoons of the egg white and gently stir them into the chocolate to slacken the mixture. Then fold in the rest with a metal spoon until there are no streaks or pockets of egg white.

Pour the chocolate mixture into little pots or ramekins - filling them almost to the brim. Alternatively, pour into a bowl and serve scoops into serving dishes.

Either way, cover individually with a sheet of cling-film and chill in the fridge for at least six hours or overnight.

Profiteroles
Makes at least 24
Ingredients:
1/2 Ground Almonds
1/2 Gluten Flour
2oz Unsalted Butter
1 Pack sweetener
2 Eggs well beaten
5oz Water

Chocolate sauce
2oz Unsweetened chocolate
2oz Unsalted Butter
60z Heavy Cream - Whipped

Preheat oven to at 400 F / 200 C.

Measure out the flours and sweetener and combine in a bowl or jug.

Put water in medium saucepan together with butter. As soon as the butter is melted and the mixture comes to a boil turn off the heat immediately.

Tip all the flour in at once, beating vigorously with an electric hand whisk until you have a smooth ball of paste and the sides of the saucepan are clean.

Add the beaten eggs a little at a time, mixing in thoroughly before adding more. Beat until you have a smooth glossy paste.

Place teaspoons on a greased baking sheet (or mini muffin tins) and bake for 10 minutes. Increase temp to 425 F / 225 C and bake for a further 15-20 minutes until buns are crisp, light and golden. Pierce the sides and let cool on a rack.

Split and fill with cream.
Melt chocolate and butter (adding sweetener if necessary) and pour over the top.


__________________
See you on the other side.

KOKOMO
murflaw is offline   Reply With Quote
Old 02-21-2004, 10:29 AM   #44
Blabbermouth!!!
 
Begete's Avatar
 
Join Date: Feb 2003
Location: Whidbey Island
Posts: 5,694
Gallery: Begete
Stats: 3/24/13 188.4/165/140 Restart 2/16. 171/157.4/130
WOE: Atkins
Start Date: 2/1/2003 at 199
Bread, muffins, bagels and pizza

OK, the bagels, pizza, muffins and bread are from

Nutrawize Nutrition 516-593-5369 and unfortuately, Linda, the pizzas do have soyflour as well as bran flour, almond flour,sesame flour, vital wheat, etc. I suggest anyone interested just call them and ask what is in the product you want.

The pizza - which we are having for lunch, is 5 grams of carb per oz of which 4 grams are fiber, so for those who deduct fiber, there is only 1 gram per net carb. Each pizza is 8 oz, about the size of a personal pizza at most chains. DH and I share one for lunch, tho we do add a little more sauce and cheese.

I am going to post this on the review sticky, too, because these products taste better and have better texture than most of their counterparts, though they are expensive.
Begete is offline   Reply With Quote
Old 02-24-2004, 08:32 AM   #45
MAJOR LCF POSTER!
 
FebDeb's Avatar
 
Join Date: Mar 2001
Location: Central Wisconsin
Posts: 1,203
Gallery: FebDeb
Stats: 236 in 2001; 205/205/160
WOE: Physician Prescribed
Start Date: Restart October 2009
I just received this recipe from my daughter and I will print it as is, although the pasta can be eliminated, modified, or substited for depending on what part of the plan you are on.


CHAMPAGNE SHRIMP & PASTA

8 oz. angel hair pasta
FebDeb is offline   Reply With Quote
Old 02-24-2004, 08:43 AM   #46
MAJOR LCF POSTER!
 
FebDeb's Avatar
 
Join Date: Mar 2001
Location: Central Wisconsin
Posts: 1,203
Gallery: FebDeb
Stats: 236 in 2001; 205/205/160
WOE: Physician Prescribed
Start Date: Restart October 2009
I just received this recipe from my daughter and I will print it as is, although the pasta can be eliminated, modified, or substited for depending on what part of the plan you are on.


CHAMPAGNE SHRIMP & PASTA

8 oz. angel hair pasta,
1 TBs extra virgin olive oil ,
1 cup sliced fresh mushrooms ,
1 # medium shrimp peeled& deveined ,
1 1/2 cups champagne ,
3 Tbs chopped fresh parsley,
Freshly grated Parmesan cheese
2 plum tomatoes, diced
1/4 tsp salt
2 Tbs minced shallots
1 cup heavy cream
salt & pepper to taste

cook pasta in boiling water until al dente; drain

Heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce and heat through. Adjust seasonigs to taste.
Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To Serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.

This recipe from allrecipes.com
FebDeb is offline   Reply With Quote
Old 02-24-2004, 02:52 PM   #47
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,539
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
Kansas City Brisket

This is my favorite way to cook brisket....

5 lb. brisket, trimmed of fat
liquid smoke--1/3 of a bottle
soy sauce-sprinkles
onion powder-sprinkles
garlic powder-sprinkles
celery salt-sprinkes
(whatever extra spices you like)

You can do this two ways...Marinate the beef in the seasonings
overnight..OR the quick way is to sprinkle the beef with all
the seasonings and cook it. Place beef in a 9 x 13 pan and cover
the pan with foil tightly. Bake for 5 hours at 300 until tender.

Remove the beef and let it cool..for an hour OR overnight..well
wrapped in the fridge. Take pan drippings/liquid and pour into
a bowl...Cool it down and pour off the fat.

Slice the brisket against the grain on the diagonal..and place
slices in a baking dish..I use a 9 x 13..Then take your drippings
and put them in a sauce pan..Add lowcarb barbecue sauce..
some sweetner..(sf maple syrup, splenda, whatever) to taste..
After you get the flavoring you like, pour the sauce over the
brisket and bake for 30 minutes covered with foil..

It's the very best way to cook brisket..
CarolynF is offline   Reply With Quote
Old 02-26-2004, 05:29 AM   #48
MAJOR LCF POSTER!
 
murflaw's Avatar
 
Join Date: Jan 2004
Location: West Central Florida
Posts: 1,487
Gallery: murflaw
Stats: 200/153/135
WOE: LC
Start Date: 01/05/04...restart 12/16/07
Champagne Shrimp & Pasta

A kind person on the Recipe Board looked this up for me. Here's the counts for Judy's champagne Shrimp & Pasta:

As listed, figuring 2 tablespoons of Parmesan cheese, MasterCook lists for the entire recipe:

1830 Calories; 113g Fat (64.8% calories from fat); 104g Protein; 34g Carbohydrate; 3g Dietary Fiber; 1024mg Cholesterol; 1503mg Sodium. Exchanges: 0 Grain(Starch); 13 1/2 Lean Meat; 2 Vegetable; 1/2 Non-Fat Milk; 20 1/2 Fat.

Not bad, even if you count the champagne.

If you delete the champagne from the recipe, the counts look like this: 1529 Calories; 113g Fat (66.5% calories from fat); 104g Protein; 24g Carbohydrate; 3g Dietary Fiber; 1024mg Cholesterol; 1514mg Sodium. Exchanges: 0 Grain(Starch); 13 1/2 Lean Meat; 2 Vegetable; 1/2 Non-Fat Milk; 20 1/2 Fat.

**edited to say... these counts are NOT including the pasta, of course!**
murflaw is offline   Reply With Quote
Old 03-06-2004, 06:14 AM   #49
Big Yapper!!!!
 
Joplin38's Avatar
 
Join Date: Jan 2003
Location: Wichita, Ks.
Posts: 9,107
Gallery: Joplin38
Stats: 205/187/162
WOE: Atkins
Start Date: 1/07/03
Grilled Red Snapper with Mustard
serves 4

1/2 c dijon mustard
1 T red wine vinegar
1 tsp ground red pepper (cayenne)
4 red snapper fillets

Spray grill pan or skillet with nonstick spray. Lightly salt. Combine mustard, vinegar and red pepper. Coat fillets with mixture and grill on medium heat for about 4 minutes per side.

Soooo easy and was great.
Joplin38 is offline   Reply With Quote
Old 03-06-2004, 01:18 PM   #50
Way too much time on my hands!
 
Loretta V's Avatar
 
Join Date: Jun 2002
Location: Kentucky
Posts: 20,272
Gallery: Loretta V
Stats: 140/119/120
WOE: Low Carb & Modified JUDDD Jan. 2012
Start Date: July 2001/ Low Carb Friends 9/2001
COLOSSAL CABBAGE

4 cups of shredded cabbage (next time I will just chop it)
1/4 cup of cream
1 TBS instant minced onion
1/2 tsp salt
1/4 tsp pepper
1/2 cup of cheese (the choice is yours), grated or shredded

Mix all ingredients in 2 qt bowl. Place in microwave oven and cook covered 6 min, stirring once. Let stand for 2 min.
Loretta V is offline   Reply With Quote
Old 03-07-2004, 08:51 AM   #51
Way too much time on my hands!
 
LoveMontana's Avatar
 
Join Date: Dec 2000
Location: NY/PA border in the Finger Lakes region of NY
Posts: 30,345
Gallery: LoveMontana
Stats: 5'1" 155/ 100/112. Not bad for an old gal
WOE: Atkins
Start Date: Dec.1997
Homemade yogurt...

You will need:
Yogurt starter ( I use Yogourmet from the health food store or it's available on line)

Candy thermometer

clean containers with a cover ( I use canning jars covered with foil to keep out the light )

60 Watt light bulb on a drop light...place light bulb in your oven with an oven thermometer and let the oven warm to approx. 112 to 115 degrees..

Heat 1 quart of half and half to 180 degrees on a candy thermometer....

(You can also use heavy cream for the best tasting, creamy yogurt ever or use whole milk. Believe me. half and half is best.)

rapidly cool in a sink of cold water and ice cubes to 112 degrees on the candy thermometer...remove from cold water.

Remove 1 cup of the heated half and half and add yogurt starter, whisk.. ( do this quickly ) Add back into the rest of the half and half and pour into clean containers..cover..


place in the oven to "set" for 4 1/2 to 6 hrs. depending on how tart you want it. Keeps up to three weeks in the refrigerator.

You can add splenda and your choice of flavorings or low glycemic fruit if you like.

Last edited by LoveMontana; 03-07-2004 at 08:55 AM..
LoveMontana is offline   Reply With Quote
Old 03-10-2004, 07:37 PM   #52
Senior LCF Member
 
Slots's Avatar
 
Join Date: Jan 2004
Location: Eastern Washington
Posts: 62
Gallery: Slots
Stats: 181/130/125ish
WOE: Atkins
Start Date: 8/21/2003
Low-Carb Cheesy Chicken Green Bean Casserole

Low-Carb Cheesy Chicken Green Bean Casserole
Tried a new recipe today, and can't remember where I got it,
but, it's a "keeper" for sure, Original below, and MY "tweeks" below that .....

******************************

Low-Carb Cheesy Chicken Green Bean Casserole

boneless chicken breasts ( 5 small ones)
1 cans french cut green beans - well drained
1/2 of a med. yellow onion sliced very thin and separated into rings
2 stalks celery, sliced small
2 tbsp butter

1/2 cup heavy cream
1/4 cup mayonnaise
1 cup assorted shredded cheese (I used mozz & cheddar)
3/4 tsp salt
1/2 tsp pepper
1/2 tsp. garlic powder

Brown chicken in skillet until almost done (apply seasonings as you like).
Place chicken into the bottom of casserole dish and put green beans on top.
Saute onions & celery in butter in the same skillet used for the chicken, until soft.
Meanwhile, mix the rest of the ingredients together with the sauteed onion & celery and pour over chicken.
Sprinkle with parmesan. Bake for 30-40 minutes @ 350 degrees.

Serves 4. I calculated it to be approx. 6g. of carbs per serving.

******************************

notes from me:

I de-boned and cubed up the turkey carcass I had left over instead of using chicken breasts, added some saute'd mushrooms, used 1 whole sweet onion, and it was DELISH.

I also skipped the salt, the cheddar and parmesam, and added extra mozz instead. (all of a package).
I had lots of turkey, so I used a 13 X 9 glass dish, made it 3 cans of beans, added the mushrooms, and sprinkled on the mozz instead of mixing it with the sauce.
Increased the sauce a litttle, but didn't triple it.
Then I poured the sauce on, and put the rest of the mozz on the top....fantastic.
You could use left over pork roast too !!

My hubby caught me making portions to freeze, and made me save him out a big bowl for his breakfast.

PS
Guess you can tell I have trouble following an original recipe !
Slots is offline   Reply With Quote
Old 03-13-2004, 03:12 AM   #53
Old Wise One
 
jezzie's Avatar
 
Join Date: Oct 2000
Location: Hudson River Valley
Posts: 45,362
Gallery: jezzie
Stats: choosing to be scale-free;
WOE: (48% C; 33% Fat; 19% P; )
Start Date: 11/22/11 - MediterrAsian, Flexitarian, Oz-ish
Originally posted by Lisa UK ... it's a keeper for me.

Cauliflower-Cheddar Soup
by my friend Barb in CA

1/4 cup onion, chopped
1 clove garlic, minced
2 Tablespoons butter
2 cups coarsely cut cauliflower
1 cup homemade chicken stock
1/2 cup heavy cream
4 oz. Cheddar cheese grated
2 tablespoons minced chives or green onions

Cook onion and garlic in butter until softened. Add cauliflower and stock and cook until very tender. Stir in cream and cheese; puree with a stick blender or put in a food processor. If you don't have either, use a potato masher. It won't be as smooth but will still be good. Garnish with chives.
Makes 2 servings.

~jezzie
[color=chocolate]You cannot add to the peace and good will of the world if you fail to
create an atmosphere of harmony and love right where you live and
work.
Thomas Dreier[/color]
jezzie is offline   Reply With Quote
Old 03-13-2004, 05:26 AM   #54
Old Wise One
 
jezzie's Avatar
 
Join Date: Oct 2000
Location: Hudson River Valley
Posts: 45,362
Gallery: jezzie
Stats: choosing to be scale-free;
WOE: (48% C; 33% Fat; 19% P; )
Start Date: 11/22/11 - MediterrAsian, Flexitarian, Oz-ish
Originally posted by Cap 57

Banana Bread or Muffins

1/4c Diabetisweet (I used Stevia Ultimate & Whey Low)
1/8c granulated Splenda or 16 drops liquid Splenda
1 egg
1 med. banana, mashed
1/2 tsp. vanilla
1/2 tsp. banana extract
2 Tab. sour cream
1/4c cooking oil (I used Canola)

Mix the above in large bowl.

Sift in the following:

3/4c WPI (Wheat Protein Isolate)
1/3c almond meal
1/4 tsp. baking soda
1/4 tsp salt
1/4 tsp. baking powder
(I also add 3 Tab. ground flax and 1 Tab. wheat bran)

Mix into wet ingredients until incorporated. Add 1/4 cup chopped walnuts. Put into greased muffin tins. (The recipe says it makes 10. I only get 8).
Bake at 350 for 22-24 min. Original recipe says less than 35 carbs for whole recipe.
jezzie is offline   Reply With Quote
Old 03-15-2004, 06:05 AM   #55
Big Yapper!!!!
 
Joplin38's Avatar
 
Join Date: Jan 2003
Location: Wichita, Ks.
Posts: 9,107
Gallery: Joplin38
Stats: 205/187/162
WOE: Atkins
Start Date: 1/07/03
Low Carb Lemon Cheese Cake
with a Pistachio Crust


INGREDIENTS:
2 Pounds Cream Cheese
¾ C. Splenda No Calorie Sweetener
5 Eggs
1 tsp. Vanilla
2 tsp. Lemon Zest finely grated
2 tsp. Lemon Juice

DIRECTIONS:
1.Blend Splenda and Cream Cheese for 2 minutes on
medium speed.
2. Add 1 egg at a time till it is just combined, low speed, scraping sides. Add vanilla, lemon zest and lemon juice and mix
2 minutes at low speed.
4. Put in high sided cake pan lined with parchment paper and the pistachio crust. Wrap bottom in heavy duty foil. Bake in a water bath at 350 degrees until set (approx. 1 ½ hours), cool at room temperature for one hour, then refrigerate for 3 hours. I baked on the lower rack with a sheet of aluminum foil on top rack to prevent browning.

PISTACHIO CRUST:
½ Pound Pistachios, chopped fine
2 Tbsp. Melted Butter
1 Tbsp. Splenda
Mix all ingredients, place a parchment paper circle in the bottom of the cake pan, press the pistachio mixture to cover the bottom of the pan evenly.

I decorated top with a slice of lemon that had been snipped from side to middle and then twisted. You could top with blueberries or raspberries but we just used dollop of whipped cream.
Joplin38 is offline   Reply With Quote
Old 03-18-2004, 03:33 PM   #56
Way too much time on my hands!
 
Loretta V's Avatar
 
Join Date: Jun 2002
Location: Kentucky
Posts: 20,272
Gallery: Loretta V
Stats: 140/119/120
WOE: Low Carb & Modified JUDDD Jan. 2012
Start Date: July 2001/ Low Carb Friends 9/2001
Lower Fat French Dressing

This recipe for French Dressing from my ALex Haas cookbook.

4 T Olive oil
4 T water
2 T skim milk ( his calls for heavy cream)
6 T vinegar
4 t sugar equivalent sweetner
1/2 t salt
2 t paprika
1 t garlic powder
1 t onion powder or minced onion flakes
1/2 tsp xanthum gum

In microwavable 2 cup bowl, place the water, sugar, and paprika and mix well. Microwave until it is very warm but not boiling. Remove from the micro and add the vinegar, milk, and then the salt and spices, mixing continuously. Now is the time to add the xanthumgum. Let it set for about 15 min, stirring every 5 min. Refrigerate until used. MIx well before using.

Makes about 1 cup or 16 servings

Carbs per T 0.5
Fat 3.9
Protein 0.1

Pretty good.
__________________
Goal 120 12/01/01
5'2"

Maintaining 118/122 **** 13 YEARS
WHEREVER YOU ARE - BE ALL THERE!
BarbCO 4-15-2007
OLD WISE ONE
Jezzie 4-23-2012
Loretta V is offline   Reply With Quote
Old 03-28-2004, 12:35 PM   #57
Senior LCF Member
 
Slots's Avatar
 
Join Date: Jan 2004
Location: Eastern Washington
Posts: 62
Gallery: Slots
Stats: 181/130/125ish
WOE: Atkins
Start Date: 8/21/2003
Banana Peanut Butter Nut Muffins

Banana Peanut Butter Nut Muffins
Serving Size : 18 muffins, at 2 carbs, 1 fiber each.

3 Large Eggs
1 1/2 Cube Butter -- melted
1 1/2 Tablespoons Peanut Butter
1 Teaspoon Banana Extract
1 1/4 Cups Vanilla Protein Powder
1/4 Cup Splenda
1/4 Cup Erythritol
1 1/2 Teaspoons Baking Powder
1/8 Teaspoon Salt -- (optional)
1 Cup Golden Flax Seed Meal
1 Cup Banana DaVinci SF Syrup
1 Cup Walnuts (optional) -- finely chopped

Beat Eggs, add melted Butter, beat again.
Add Peanut Butter, and Banana extract, and beat again.

In separate bowl, mix well, Splenda, Erythritol, Baking Powder,
Protein Powder, and Flax Seed Meal.
Add to Eggs, and beat in.

Add DaVinci Syrup, and beat in.
Stir in chopped Walnuts, if using.

Pour into foil lined muffin tins. Makes 18
Bake at 350 degrees for approx. 25 minutes

NOTES :

Omit Salt if using salted butter.
Regular Flax Meal is OK, but makes muffins look like dirty meatballs !
Erythritol can be replaced with extra Splenda, or another substitute.
These freeze fantastic.
If using Walnuts, add 1 carb per muffin
Slots is offline   Reply With Quote
Old 03-29-2004, 04:57 AM   #58
Old Wise One
 
jezzie's Avatar
 
Join Date: Oct 2000
Location: Hudson River Valley
Posts: 45,362
Gallery: jezzie
Stats: choosing to be scale-free;
WOE: (48% C; 33% Fat; 19% P; )
Start Date: 11/22/11 - MediterrAsian, Flexitarian, Oz-ish
Mustard Barbecue Sauce

From a Dana Carpenter E-zine.
~jezzie

Memphis Mustard Barbecue Sauce
Dana Carpenter

This tasty Memphis-style barbecue sauce is one of
the lowest carb in the book, and packs a serious
mustard note. Enjoy!

1/2 cup white vinegar
1/4 cup mustard
2 tablespoons minced onion
1/2 tablespoon paprika
2 tablespoons tomato paste
2 cloves garlic
1/4 teaspoon cayenne
1/4 teaspoon pepper
1/4 teaspoon salt
2 teaspoons Splenda

Just measure everything into a non-reactive
saucepan, whisk it together, bring it to a
simmer, and let it simmer for 5 minutes or so.

Makes about a cup, or 8 servings of 2 tablespoons
each. 3 grams of carbohydrate each, with 1 gram
of fiber, for a usable carb count of just 2
grams. 1 gram protein. 15 calories.
jezzie is offline   Reply With Quote
Old 04-15-2004, 05:57 PM   #59
Senior LCF Member
 
Join Date: Aug 2002
Posts: 561
Gallery: Irishnonee
chicken-cabbage-bacon
slice cabbage thin put into bottom of pan
chicken breast on top of cabbage
slice of bacon on top of chicken
thin slice of cheese on top
small amount of water in bottom of pan bake till the chicken is done and cabbage is tender.
Irishnonee is offline   Reply With Quote
Old 04-27-2004, 09:44 AM   #60
Old Wise One
 
jezzie's Avatar
 
Join Date: Oct 2000
Location: Hudson River Valley
Posts: 45,362
Gallery: jezzie
Stats: choosing to be scale-free;
WOE: (48% C; 33% Fat; 19% P; )
Start Date: 11/22/11 - MediterrAsian, Flexitarian, Oz-ish
Grilled Teriyaki Chicken Thighs

Serving: 4
Prep Time: 5 minutes
Cook Time: 24 minutes
Total Time: 29 minutes (plus 8 hours marinating time)

8 large chicken thighs, (may use skinned)
1/2 cup lc teriyaki sauce (I use Yakitori)
6 scallions, chopped
1/4 cup lime juice
2 pkgs. Splenda
2 cloves garlic, minced
Tobasco sauce (to taste)

1. Place the chicken plus other ingredients in a glass bowl and marinate in the refrigerator for 8 hours.

2. Preheat the grill to medium heat. Bring the marinade to a boil in a small saucepan; use for basting.

3. Cook the chicken, with the grill lid open, over medium heat, for 12 minutes on each side, or until cooked through, baste often with the marinade
jezzie is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

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



All times are GMT -7. The time now is 01:36 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.