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Old 06-18-2005, 11:20 PM   #11
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Location: USA
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Some great ideas...

Cream of Cilantro
3 c Plain yogurt
2 c Cilantro leaves
1 c Half and half
1/2 c Chopped green onion
1 tb Minced fresh parsley
3 c Chicken broth
Cilantro sprigs for garnish
Tortilla chips, crushed, for garnish
Sour cream for garnish

1.Blend yogurt, cilantro, half and half, onion and parsley in a processor until smooth. Transfer to a large bowl. Stir in broth. Refrigerate overnight to allow flavors to mingle.
2.Best served chilled, but can also be heated VERY GENTLY over low heat - heat slowly or the yogurt will curdle.

Oyster and Brie Bisque
2 sticks Butter, unsalted
1 c Celery, chopped
1 c Onion, chopped
White pepper to taste
Cayenne pepper to taste
1/2 c AP flour
1 lb Brie cheese, cut into small pieces, rind removed
6 c Cold water
2 c Heavy cream
36 Shucked oysters, with liquor
1/2 c Champagne
1/4 c Dry sherry
4 slices bacon, cooked and crumbled

1.In a large soup pot, melt one stick of butter. Add the celery, onions, white pepper and cayenne. Stir and cook over low heat until vegetables begin to soften.
2.In another pan, over low heat, make a roux by combining 8 tb melted butter and the flour to make a base for thickening the soup. Cook at least 2 minutes, stirring constantly, so the floury taste is eliminated.
3.Add the roux to the vegetables and mix thoroughly to combine. Add the cheese and mix to melt.
4.Add the water, cream, oysters and their liquid. Simmer the soup until the oysters begin to curl just slightly - do not overcook or the oysters will be tough. Add the champagne and sherry and heat through. Serve warm with bacon crumbles and fresh bread.

Avocado Veloute
6 tb Butter
1 c Finely minced scallions, green part only
2 Garlic cloves, mashed
2 lg Ripe avocados
1 Lemon, juiced
4 tb Flour
6 c Hot chicken stock
Salt and freshly ground white pepper
3 Egg yolks
1 c Heavy cream
1/2 c Heavy cream, whipped

1.In a small heavy saucepan melt 2 tb butter. Add the scallions and garlic and cook, covered, over low heat for 5 minutes or until the scallions are very soft but not browned. Remove them to a blender.
2.Add the coarsely mashed pulp of avocados. Sprinkle with 1/2 of the lemon juice and blend the mixture at high speed until it becomes a smooth puree. Set aside.
3.In a large saucepan melt the remaining butter. Add the flour and cook the mixture, stirring constantly, for 2 minutes without browning. Add the hot chicken stock and whisk until the soup becomes slightly thick and very smooth. Season the soup with salt and pepper and let it simmer, partially covered, for 30 to 40 minutes.
4.In a mixing bowl combine the egg yolks and cream; blend them well. Fold the avocado puree into the cream and yolk mixture. Pour the mixture into the soup and, stirring constantly, heat the soup through without letting it come to a boil. Correct the seasoning and keep the soup warm. Serve the soup garnished with chives and a spoonful of whipped cream.

Potato Chowder
6 oz Bacon, cut in small pieces
1 lb Potatoes, peeled and cut in 1/2 inch cubes
1/2 c Onion, diced
4 cloves Garlic, smashed, and chopped
1 c Chicken broth
1 1/2 ts Crushed red pepper flakes (or to taste)
4 c Milk, room temperature (can use part cream)
1 tb Cornstarch
Salt and pepper to taste
3 c Corn kernels (fresh or frozen)
1/2 c Red pepper, diced
2 tb Green onion, thinly sliced, white and green parts
2 tb Parsley, finely chopped

1.Cook bacon in a large dutch oven until just crispy. Remove bacon (for garnish) and reserve some of the fat.
2.Add the potatoes, onion and garlic. Stir to coat with fat. Cook for about 5 minutes until onions become softened.
3.Add chicken broth and red pepper flakes. Cook over medium until potatoes are sl. tender.
4.Stir two tablespoons of milk into the cornstarch. Add to the potato mixture and cook briefly. Add remaining milk, S & P to taste.
5.Bring mixture to a low boil, stirring, and allow to thicken. Reduce heat and stir in the corn and peppers.
6.Cook several more minutes or until vegetables are tender. Garnish with bacon crumbles, green onions and parsley.

Avocado Mousse
1 pk Unflavored gelatin
1/4 c Coconut rum (can use plain)
1 Ripe avocado
1 c Lemon or vanilla yogurt
3 Egg whites
1/4 c Sugar
Chopped pistachios

1.Sprinkle gelatin over rum in a small saucepan; let stand for 5 minutes to soften gelatin. Heat, stirring constantly, over low heat until gelatin dissolves, 3-5 minutes. Remove from heat.
2.Cut avocado into quarters. Puree avocado and yogurt in a blender. With blender running, slowly pour in gelatin mixture and continue to process until thoroughly blended. Transfer to a large mixing bowl.
3.Beat egg whites in a mixer bowl to soft peaks. Gradually beat in sugar and continue to beat until stiff. Gently fold egg whites into avocado mixture. Spoon into serving bowls and refrigerate, covered, for 2 hours. Sprinkle with pistachios just before serving.

Roquefort Cheesecake
2 tb Butter
1/2 c Breadcrumbs, toasted
1/4 c Freshly grated parmesan
1/2 lb Bacon, fried until crisp, crumbled, and 1 tb drippings reserved
1 Onion, minced
28 oz Cream cheese, room temp.
1/2 lb Roquefort cheese
4 Eggs
1/3 c Whipping cream
1/2 ts Salt
2-3 drops hot pepper sauce

Preheat oven to 325F. Butter a 9" springform pan.
1.Mix breadcrumbs and Parmesan. Sprinkle mixture in pan, turning to coat. Refrigerate.
2.Using 1 tb reserved bacon drippings, saute onion over low heat until translucent, stirring occasionally, about 10 minutes.
3.Mix cream cheese and Roquefort in blender or processor until smooth.
4.Add eggs, cream, salt and pepper sauce and process until smooth.
5.Blend onion and bacon crumbles into the cheese filling; filling should not be totally smooth.
6.Pour into prepared pan. Set pan in roasting pan for a bain marie. Add enough hot water to come halfway up sides of the springform pan.
7.Bake 1 hour and 20 minutes. Turn oven off and let cheesecake rest in oven with door ajar for 1 hour. Transfer to rack, cool to room temp.


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Old 06-19-2005, 06:16 PM   #12
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luvs i'd say eat a ton of candy bars but you don't eat chocolate anymore. that should be againt the law you know lol. j/k.

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Old 06-19-2005, 06:37 PM   #13
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delicious! these sound awesome, kansas, especially the rorquefort cheesecake recipe. thanks.
middie, i used to eat candy bars to keep my weight up a couple years ago. they were perfect: loaded with calories and compact so they didn't fill me up too much. yum, i loved kit-kats, big kats, twix bars, almond hershey's....
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
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Old 06-21-2005, 11:43 AM   #14
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I'm not sure if these will help, but here are some high calorie/fat recipes I have.

Cheese Meatloaf
2 cups fresh bread crumbs
3/4 cup onion, minced
1/4 cup green pepper, minced
2 eggs
2 lbs. gound beef
2 T. horseradish sauce
1 1/2 t. salt
1 t. mustard
1/4 cup milk
1/4 cup catsup
16 or so slices of american cheese

Beat eggs slightly. Add beef and other ingredients except cheese.

Layer with cheese in loaf pan ending with meat on top and serving enough cheese to cover top layer. Bake at 400 for 50 minutes. Remove from oven and top with cheese. Return until cheese melts. Let stand a few minutes before serving.

Fiesta Skillet Dinner
taco seasoning mix
1 lb. ground beef
1 cup uncooked instant rice
1/2 cup water
1 (14 1/2oz.) cans chunky tomatoes with seasoning
4oz. (1cup) cheddar cheese, cubed 1/2"
tortilla chips

Cook ground beef until browned. Drain off fat and add seasoning packet. Stir in rice, water and tomatoes with juice. Continue cooking until mixture comes to a boil. Reduce heat to low. Cover and cook stirring occasionally, until rice is tender.

Stir in cheese and serve with chips.

Hash Brown Casserole
1 packet (32oz.) frozen hash browns or tater tots, thawed
1/2 cup butter melted
1/2 cup chopped onion
1 can cream of chicken soup
1 (8oz.) carton sour cream
1 cup cheddar cheese shredded
2 cups crushed corn flakes

add in ideas: ground beef or shredded chicken, cooked

Combine potatoes, onion, soup, sour cream, meat and cheese and stir.

Put into casserole dish. Combine cornflakes and margarine. Sprinkle on top.

Bake at 350 for 50 minutes.

Homestyle Chicken Fried Steak with Country Gravy

3/4 pound tenderized beef round steak cut 1/4 to 1/2 inch thick
salt and pepper
2 T. Crisco
1 1/3 cup milk
1/8 t. basil
2 T. flour
1/8 t. black pepper

Cut round steak into 4 serving sizes. Season with flour salt and pepper. Dip in egg white and dredge with flour.

Add crisco to pan. Heat and Add meat and cook until browned on both sides and no longer pink, about 8 minutes. Transfer meat to platter and keep warm.

In a bowl whisk milk, basil, flour and pepper until smooth. Pour into hot skillet. Cook stirring constantly until gravy comes to a boil. Boil stirring for 1 minutes. If needed add a little milk to thin. Top meat and serve.

Michael's Delightful Dish
1 pound ground beef
dash garlic salt
dash pepper
1 T. sugar
2 (8oz.) cans tomato sauce
1 (5 to 8 oz.) package noodles (I like shells, penne or bow tie with this)
1/4 to 1/3 cup onion, chopped
1 (8oz.) carton sour cream
1 (3oz.) package cream cheese
1/2 cup cheddar cheese, grated

Brown beef and pour off excess fat. Add garlic salt, pepper, sugar and tomato sauce. Cover and simmer 15 minutes. In the meantime cook noodles according to package directions. While sauce and noodles are cooking, blend onion, sour cream, and cream cheese. Grease a 9x13 inch casserole dish with butter and then make alternate layers of noodles, meat sauce, sour cream mixture, and grated cheese, ending with cheese. Bake uncovered for 20 minutes at 350.

Creamed Chicken and Biscuits
1/2 large onion
1 1/2 t. butter
4 cups chopped cooked chicken
1 (10 3/4oz.) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento
1 cup shredded mild cheddar cheese
6 frozen biscuits, thawed (I use refrigerated canned biscuits)

Preheat oven to 350. Grease the bottom and sides of a 11x7 inch baking dish. Chop the onion. Heat butter in skillet. Stir in onion and saute until tender. Combine onion, chicken, soup, sour cream, milk, and pimiento in medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes and remove from oven. Sprinkle baked layer with 3/4 cup of the cheese. Arrange biscuits over top and spinkle remaining cheese over that. Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes longer.

Pineapple upside down biscuits (Paula Deen)
1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)

Preheat the oven to 400 degrees F.
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

Heather's Special K Bars (peanut butter is full of calories and fat)
1 cup creamy peanut butter
1 cup sugar
1 cup white corn syrup
6 cups special K cereal
almond bark, chocolate chips, or white chocolate and chocolate chips mixed together

Slowly boil all ingredients then add the special K. Then you just put in a greased long cake pan and let sit. Top with melted almond bark and chocolate chips or with white chocolate and chocolate chips mixed together. Done, Easy

Homemade custard over pond cake

2 eggs
1/2 cup sugar
2 T. flour
pinch salt
1 1/2 cups milk
3/4 t. vanilla
lump butter
pound cake

scald milk and let cook to warm. Combine sugar, flour, salt and beaten eggs. Very gradually add to warm milk and heat over a double boiler. Continure cooking until thick, stirring constantly. Spoon should come out well coated. After cooking add vanilla and butter. Serve over pound cake.

Vanilla Milk Shake

Blend until smooth, 4 cups good quality vanilla ice cream, 2 t. vanilla extract, 8 T. sugar, 2 cups milk, less for thicker milkshakes.
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Old 06-21-2005, 12:21 PM   #15
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Luvs, I'm so jealous!!! I have a love/hate thing for you right now. **from someone who always has to watch what they eat to NOT gain weight. *sigh* I will have to live vicariously through you.

Can you do me a favor and go eat a really good, but HUGE super-sandwich with a side of macaroni salad for me? And maybe a bag of chips and REGULAR coke! I would love to "have" that for lunch today...instead of my plain salad and soup.
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Old 06-21-2005, 01:16 PM   #16
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abj! Those sound fantastic! I love hash brown casserole!!!
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
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Old 06-21-2005, 01:32 PM   #17
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abj, thanks for the ideas! much appreciated.
and htc, if i go eat that sammich for you right now will you forgive me?
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
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Old 06-21-2005, 01:58 PM   #18
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hahhaahah, yup, just make sure to finish the whole meal for me!
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Old 07-10-2005, 01:54 AM   #19
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i have been using some of these ideas in my cooking, incorporating them into what is make. thanks for all the help, guys. they definately help keep my weight higher than it would be without the extra calories. i am making kansas's roquefort cheesecake as soon as i get the cheeses and jkath's malted milk as soon as i get the malt.
i have been eating soooo much food and drinking whole milk and juice like there's no tomorrow and i lost 18 pounds instead of putting on the weight i need to. i'm getting so frustrated. i just don't get it. i put excessive amounts of cream and butter into anything i can. i just don't get it. i have reflux and some stomach troubles and that isn't helping one bit.
my insurance company won't cover the medication that can fix things even though i got a pre-auth. sigh. gotta call monday and complain. the story of my life. fighting with my insurance company.
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
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Old 07-10-2005, 08:43 AM   #20
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Luvs, my mother has very bad reflux problems. She has been hospitalized many times with that and some other stomach problems. She has been to specialist all over trying to fix her problems, but hasn't had much luck. Several years ago a friend of hers told her to try charcoal. She eventually found that takeing the charcoal along with 2 other over the counter medications together seem to work very well for her. It took her 15 years to finally find something that worked better than the medications that the doctors gave her. She can't eat anything acidic or garlic. She dorpped so much weight and is in the same position as you. She is 5'3" and weighs 95lbs. She trys to eat, but when she does her stomach doesn't agree. For lunch she usually digs into a jar of peanut butter to get calories.

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