Unhealthiest Recipes
Jul 15, 2012, 9:10 pm
#31
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The Italian one is good! I've made it, and lived to tell the tale 
provided you have one portion, it is fine - probably less fat and fewer calories than in most pizza slices in the US!
provided you have one portion, it is fine - probably less fat and fewer calories than in most pizza slices in the US!
Jul 16, 2012, 11:08 am
#32
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Jul 17, 2012, 7:17 am
#33
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We stayed in this little cottage for 'pack holiday', and the leaders made fried breakfast each morning, and did the fried bread - first time I ever had it - in the bacon fat.
Jul 17, 2012, 2:22 pm
#34
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Everyone knows that the Scottish diet is one of the healthiest out there. Greasy Scotch pies, fried breakfasts, fish 'n' chips washed down with pints of beer and a few ciggies......just some of the foods and afters which has helped us Scots having one of the best rates of hard disease in the world.
And you won't get much healthier than that all time Scottish favourite recipe......"tablet".....apart from the cup of milk that is.
And you won't get much healthier than that all time Scottish favourite recipe......"tablet".....apart from the cup of milk that is.
Jul 17, 2012, 4:03 pm
#35
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I think traditional pound cake is a pretty unhealthy recipe
Pound of Butter
Pound Of Sugar
Pound of Eggs
Flour, salt etc.
Jul 17, 2012, 4:37 pm
#36
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Jul 18, 2012, 4:06 pm
#37
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Jul 19, 2012, 12:43 pm
#40
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Had a friend that introduced me to bacon gravy for breakfast.
Fry up a bunch of bacon. Use the fat to make a "sawmill gravy" (roux with flour, then add milk and generous amount of pepper).
Serve over biscuits, toast, pieces of cardboard...whatever.
lethal.
Fry up a bunch of bacon. Use the fat to make a "sawmill gravy" (roux with flour, then add milk and generous amount of pepper).
Serve over biscuits, toast, pieces of cardboard...whatever.
lethal.
Jul 19, 2012, 12:56 pm
#41
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My mother used to make a breakfast dish that consisted, as far as I could tell, of:
4 packs of refrigerated, store-bought biscuit dough* (so 40 biscuits), with each biscuit cut into quarters, then rolled in a mix of brown sugar, cinammon, and butter, then mashed together in a bundt pan, then drizzled with more brown sugar and butter, and then baked. The butter:brown sugar:biscuit weight ratio was probably something like 1:1:1.
Done properly, the dish has a really hard (but sweet) shell and a soft (but sweet) interior.
It probably isn't that unhealthy, but it has to have a ton of sugar in it and I'm shocked that I wasn't diagnosed with diabetes growing up.
*And since we were poor, we weren't buying the healthy stuff, but more like the cheapest, bottom of the bin stuff that is full of chemically created compounds and substances. Nowadays, I can't eat the stuff without wretching, and it is home made biscuits for me or nothing.
4 packs of refrigerated, store-bought biscuit dough* (so 40 biscuits), with each biscuit cut into quarters, then rolled in a mix of brown sugar, cinammon, and butter, then mashed together in a bundt pan, then drizzled with more brown sugar and butter, and then baked. The butter:brown sugar:biscuit weight ratio was probably something like 1:1:1.
Done properly, the dish has a really hard (but sweet) shell and a soft (but sweet) interior.
It probably isn't that unhealthy, but it has to have a ton of sugar in it and I'm shocked that I wasn't diagnosed with diabetes growing up.
*And since we were poor, we weren't buying the healthy stuff, but more like the cheapest, bottom of the bin stuff that is full of chemically created compounds and substances. Nowadays, I can't eat the stuff without wretching, and it is home made biscuits for me or nothing.
Jul 19, 2012, 1:01 pm
#42
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My mother used to make a breakfast dish that consisted, as far as I could tell, of:
4 packs of refrigerated, store-bought biscuit dough* (so 40 biscuits), with each biscuit cut into quarters, then rolled in a mix of brown sugar, cinammon, and butter, then mashed together in a bundt pan, then drizzled with more brown sugar and butter, and then baked. The butter:brown sugar:biscuit weight ratio was probably something like 1:1:1.
Done properly, the dish has a really hard (but sweet) shell and a soft (but sweet) interior.
It probably isn't that unhealthy, but it has to have a ton of sugar in it and I'm shocked that I wasn't diagnosed with diabetes growing up.
*And since we were poor, we weren't buying the healthy stuff, but more like the cheapest, bottom of the bin stuff that is full of chemically created compounds and substances. Nowadays, I can't eat the stuff without wretching, and it is home made biscuits for me or nothing.
4 packs of refrigerated, store-bought biscuit dough* (so 40 biscuits), with each biscuit cut into quarters, then rolled in a mix of brown sugar, cinammon, and butter, then mashed together in a bundt pan, then drizzled with more brown sugar and butter, and then baked. The butter:brown sugar:biscuit weight ratio was probably something like 1:1:1.
Done properly, the dish has a really hard (but sweet) shell and a soft (but sweet) interior.
It probably isn't that unhealthy, but it has to have a ton of sugar in it and I'm shocked that I wasn't diagnosed with diabetes growing up.
*And since we were poor, we weren't buying the healthy stuff, but more like the cheapest, bottom of the bin stuff that is full of chemically created compounds and substances. Nowadays, I can't eat the stuff without wretching, and it is home made biscuits for me or nothing.
Actually, I think that's a Pillsbury recipe.
Jul 19, 2012, 3:12 pm
#44
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I can't say it was Pillsbury, but I've certainly had variations on this as well. Not an original.
Jul 19, 2012, 3:35 pm
#45
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