HOME > Chowhound > Home Cooking >

Discussion

Your "evil food" (super unhealthy) recipe?? :)

Mine is an English muffin half spread with some full fat mayo & sprinkled with sugar, grilled in a toaster oven until the mayo gets bubbly & slightly browned. I discovered this method of eating English muffins when I was like 10.

Do any of you guys have super unhealthy food recipe you guys don't eat anymore??

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Nope, if I love it I eat it, if only rarely.
    I find the notion of evil food distasteful.

    5 Replies
    1. re: magiesmom

      Hello, and thank you for your reply! :)

      I was just saying it was an evil kind cos it is SO unhealthy & yet super delicious & addictive, but it can also kill some of us.

      (Note: my doctor tells me I can't eat so much fat because of my organ condition, and also my grandma recently passed & the ultimate cause was her type II diabetes.)

      Sorry if my post was upsetting, and thank you for your input. Please take care :) <3 xox

      1. re: wasabi9988

        It wasn't upsetting. Just a pet peeve about calling food evil.
        Food is just food.
        If anything fits the category for me it is processed food like Cheetos, but if I liked them I would still eat them moderately.

        1. re: magiesmom

          Agreed, food should not have a value judgement - it's not good or bad.

          1. re: fldhkybnva

            Someone once noted that in 21st century America, food has become one of the few things considered "sinful."

            1. re: fldhkybnva

              But processed foods engineered from GMOs to be as addictive as possible...those are "bad" if there is a bad. Or at least the intentions behind them and their impact are.

      2. A favorite recipe from Mom: apple dapple coffee cake. Which is a simple, very rich coffee cake baked full of apple slices (no peel! this is cake!) with a crucial added ingredient: milk sauce. 2 c milk, 1 c sugar, one stick butter, a little vanilla. Cooked up and poured on your apple cake, ohhh. I eat it once a year, and it's like going to heaven.

        1 Reply
        1. re: Teague

          We used to make that, only we used cream instead of milk!

        2. Hostess Twinkies and Hostess Cupcakes. I've bought them twice since they came back, and damn, I enjoyed the hell out of each and every one. Not a recipe, but wow, I'm so enamored of them. and I don't have much of a sweet tooth usually.

          1 Reply
          1. re: EWSflash

            I think the newer ones taste better because they're actually fresh...as in, made recently! LOL

          2. Yorkshire pudding where the batter is poured right into the hot drippings (fat) from a rib roast. Soaks it all up and turns golden brown.

            1. Toutons. Bread dough fried in salt pork and then spread with molasses. I also like the rashers I render the fat from -- especially when the rind is crunchy!

              1. my best friend makes a cake called Wom Kim... from some out-west diner. you eat it warm with cream poured over it. it is delicious, gooey, buttery wonderfulness. we have it at Christmas time... http://habeasblogus.blogspot.com/2007...

                1. Bread pudding. Any attempt to 'healthify' it will diminish it's deliciousness. It's an occasional indulgence.

                  1 Reply
                  1. re: madtheswine

                    I have a stupidly insane recipe for bread pudding made with Sara Lee pound cake, chocolate milk, peanut butter.... LOVE IT!!!!!

                  2. Chop up some ham, mix it with pimento cheese. Then crack open a tube of biscuit dough. Split the biscuits almost through, put in as much of the cheese mixture as you can and seal this biscuits back together. Slit the top a little bit, brush with melted butter and bake 'em up. I made these for a white trash themed party once, and people went nuts for them.
                    Oh, the shame....

                    10 Replies
                    1. re: alliegator

                      That's too funny, my buddy brought a bunch of these over as finger food for a wine tasting my wife set up.

                      He split the biscuit into quarters, stretched them out a little bit, added a small dollop of pimento cheese to two of the quarters, and then sealed the top with the rest of the biscuit. He didn't use ham though, which is a shame.

                      They were great finger foods, and since most of our guests were Southern, they went over like gangbusters.

                        1. re: foiegras

                          Maybe you're just too classy. I've been to several. Which kind of makes me think that people know I can bring it when it comes to trash :D

                          1. re: alliegator

                            Well, it may look that way ... but I'd like everyone having these parties to know that I have relatives who make red-eye gravy, whose entire houses are decorated with Avon collectibles. For whom no accessory is more important than the spittoon.

                            I can bring it toooo! I am genetically qualified. Just sayin'.

                            1. re: foiegras

                              Avon collectibles--bwahaha! I SO forgot about those.
                              I think the solution here is clear: throw your own!

                              1. re: foiegras

                                red eye gravy is great! but I can go without the Avon.

                                1. re: Madrid

                                  Yeah, born Kentuckian here. I "do" red eye gravy, but just can't with the Avon collectibles. I have relatives who truly thought they'd get rich "investing" in that stuff.

                                  Give me the biscuits and gravy anytime, tho.

                                  1. re: pine time

                                    I always wondered looking at the Avon catalogs of my childhood, 'Who buys this stuff? Who collects cologne bottles shaped like cars?' And then I found out. The effect of a houseful (I'm talking every surface) is really stunning.

                                    And btw, if you're wondering how to know whether you've arrived or not, let me ask you ... Do you own a Cracker Barrel franchise? (This is considered the pinnacle of achievement in that branch of the family.)

                                    1. re: foiegras

                                      LOL..said relative built "custom" shelving (aka pine boards) for the huge Avon collection. The tonnage of dust collecting on them (oh, that's the collectible part?) was astounding. Great people, though, but funny choices.

                                      I'm a huge fan of Cracker Barrel (none in my current area), so owning a franchise is funny!

                                      1. re: pine time

                                        This is freakin' cracking me up!!!
                                        My mom had those catalogs, and I would look through and I didn't get it. I'm a suck for all that's cute, but you can't put it all in your home. Gawd.
                                        But, I also like Cracker Barrel, especially when hung over.
                                        Another evil food my dad used to make for us was Ellio's pizza. Anyone remember that one?

                        2. My favorite sandwich: liverwurst, Swiss cheese, sliced egg layered onto good white bread with plenty of mayonnaise, preferably homemade. A leaf or two of lettuce as a sop to my conscience … I do have one of those maybe once a year. Also, at least once a year if we're having a cold snap (or cool-enough snap - this is SoCal!) I need to make either a choucroute garni, braised sauerkraut with a jumble of meats and sausages baked in, or a cassoulet with lamb shoulder, duck legs and sausages. Then take it to a potluck, since Mrs. O no longer eats meat, and have two helpings!

                          1. I still eat this, but not nearly as much as I would like, because it would make me huge.

                            Basically, pasta with cream sauce and shellfish. I mix it up a bit (i.e., adding mushrooms etc. to the sauce, and different types of shellfish). But the bottom line is pasta + rich cream sauce (no faking it) + parmigiano + shellfish. SO GOOD.

                            If there are other lovers of no-holds-barred bad-for-you goodness - here's one iteration (including bacon, portobello and lobster) - http://definitelynotmartha.blogspot.c...

                            4 Replies
                            1. re: defnotmartha

                              When I was young and skinny, I discovered fettucine alfredo. Just didn't know what was in it that made it so luscious, but my thighs knew, like, instantly.

                              1. re: pine time

                                Did you know that the original recipe contained no cream? NOT MINE!
                                CP

                                1. re: Chefpaulo

                                  No, that certainly wasn't the recipe I ate!

                                  1. re: pine time

                                    I'll have to look into this more but I recall the original recipe called for butter, Parmesan and a few ladles of the starch water collected from multiple boilings of the pasta. The starch became so concentrated that the butter and cheese additions made it taste and feel like cream. Correct me if I'm in error. It's been a few years.
                                    CP

                            2. I think it is more about portion control than the food item. My devil is that I don't stop. I can't even have a chip in the house or it must be devoured. So evil but true.

                              1. Caramel corn. I don't have the recipe handy, but it calls for a whole stick of butter, plus brown sugar and corn syrup.

                                1 Reply
                                1. re: 4X4

                                  Butter, brown sugar and corn syrup. That's three of the four food groups, already.

                                2. I make this maybe once every year, year and a half…

                                  2 or 3 (depending on size) boneless/skinless chicken breasts in a shallow, square baking dish
                                  1 slice of swiss cheese on top of each breast
                                  1 bag of crushed garlic croutons poured on top of that
                                  1 C (I actually use slightly less, because 1 C is insane) of melted butter poured over that
                                  1 can of slightly diluted Cream of Mushroom soup topping all of that, smoothed out.
                                  Cover with foil and bake for 1 hour at 375, then uncover and bake for another 15 minutes. Kind of a really salty, greasy take on chicken and stuffing. Kind of. I actually like it better cold the next day, straight out of the fridge, when all the crouton bits are congealed together because of the cold butter and soup. So yummy.

                                  1 Reply
                                  1. re: schrutefarms

                                    P.S. This dish is called "Tamara's Garlic Chicken". I have no idea who Tamara is, and there is no garlic in this recipe. (Except for the garlic croutons, which, really, can be any seasoned croutons.)

                                  2. Oma's chicken. Take a whole chicken separated into sections (breast, leg, thigh, etc sometimes I get extra thighs and legs and throw them in). Add one stick unsalted butter (ok, maybe 1 and a half). 3 onions, cut into quarters, and about 8 potatoes, cut into chunks.
                                    Cook in slow cooker (Oma used her oven but the slow cooker is better for me) for about 8 hours on low, or until the potatoes are 'soft' and the chicken is cooked through and tender. Season with salt and pepper to taste.

                                    She made this all of the time. The best is dipping a homemade dinner roll into the 'juice' (aka fat).

                                    I haven't made it in years but when I do the smell of it cooking reminds me of her and family gatherings.

                                    1. My favorite sandwich to splurge on calories is liverwurst, butter, spicy mustard, and kosher dill pickle on some baguette.

                                      Growing up...and this is a something I still make 2 or 3 times a year for my kiddo now....my mom used to heat up some garlic bologna (the ring kind), boil some taters, and heat up some baked beans. She'd throw a good half stick of butter in the beans. Slice up the taters, add some salt and more butter, throw beans and sliced up bologna on top. It looks like a pile of vomit but it is freaking delicious.

                                      1. A Kentucky Hot Brown. An open-face sandwich of turkey (some folks add ham) topped with lots of Mornay sauce and bacon, then broiled with cheese on top. The only thing vaguely 'healthy' about it are the thin slices of tomatoes some people put on top (with cheese over them of course). I call it a 'heart attack on a plate'.

                                        2 Replies
                                        1. re: Boston_Otter

                                          Oh, yes. A Hot Brown is wonderfully delicious.

                                          1. re: tidbitt

                                            Ah, haven't had one since Churchill Down days. Great memories!

                                        2. doesn't qualify for super bad, especially because it involves swiss chard, but also calls for creme fraiche, butter, goat cheese, and pine nuts.
                                          http://www.foodandwine.com/recipes/op...

                                          otherwise my guilty favorites include melted cheese, bacon, nuts, and bread. And BLT's with or without pimento cheese (always includes mayo), with mayo, of course.

                                          I still eat all of these, just not that often.

                                          1. Another good one is corned beef hash with a poached egg on top.

                                            3 Replies
                                            1. re: Tom34

                                              Mmmm….CANNED corn beef hash…fried with ketchup….

                                              1. re: schrutefarms

                                                I loved that canned corned beef hash. I wonder if the younger folks are eating it.

                                                1. re: Tom34

                                                  I know a 6'4" 15yr old guy who's addicted to the canned version. He even has a brand preference.
                                                  So at least SOME young folk are eating it.

                                            2. I pour the chicken drippings/fat on my potatoes ( or just eat it with a spoon); chicharones, gribines....I feel the arteries hardening but I do it anyway. :(

                                              1. The first time I made a cheesecake I was just so stunned by how much fat and sugar are in them that I couldn't eat cheesecake again for over a year. Now it's good a few times a year, but only a small serving.

                                                6 Replies
                                                1. re: AreBe

                                                  That's how we feel about pecan pie. Once you've made it and know what's in it, you're turned off of it for *quite* a while.....

                                                  1. re: linguafood

                                                    Fun fact about pecan pie: it was essentially invented by the Karo Syrup company. They created the idea of a pie that's basically made from corn syrup, pecans, and butter, and started putting it on their labels and ads as a "newly discovered traditional recipe". They even called it Karo Pie.

                                                    1. re: Boston_Otter

                                                      Yah, that doesn't surprise me one bit. Holy crap, that pie is practically sugar product.

                                                      1. re: linguafood

                                                        One of my wife's aunts makes it from scratch. Loaded with pecans all the way through, not just on the top. My god its good :-)

                                                        1. re: Tom34

                                                          Define from scratch. Does she make light and dark corn syrup and carob syrup herself?

                                                          1. re: linguafood

                                                            I don't know but it wouldn't surprise me if she did because baking is her passion and she spends several days baking for holidays. (She brings all the deserts)

                                                2. I make a dip that consists of mayo, sour cream, and cream cheese that's topped with bacon, turkey, and shredded cheese. There are tomatoes and parsley too, but that's just for decoration. We call it Hot Brown Dip, or BLT Dip, or Crack Dip.

                                                  1. I make my own very UN-healthy bagel chips. Have a yard sale slicer and ALWAYS check "day old" bakery area for bags of bagels. I know you can buy packaged bagel chips but I like mine VERY THIN, like chips. I GENEROUSLY drizzle with melted butter & olive oil and then into largeroasting pan... higher sides than bakiing sheet and less escapees during tossing. Into oven (about 350) and baked for probably close to 45 minutes... tossed every 10 minutes or so and liberally seasoned with Adobo. HOW can you beat salty and buttery?

                                                    Saw recipe for "everything bagel" bread sticks. Tube dough, brushed with butter, topped with seasoning mix... sesame seeds, poppy seeds, dried onion chips, garlic powder & coarse/pretzel salt... and baked off.

                                                    I like them sliced thin enough to be chippy, but thick enough to be dippy or spreadable with some other "unhealthy" thing like pimento cheese!?!

                                                    1. I've loved reading and commenting to all the above.

                                                      Having been off of red meat (except for occasional garnishments of Italian pork products), having moderated my dairy intake, having maybe four eggs a week but consuming plenty of fish, nuts, berries and fresh veggies....I will occasionally splurge in the saturated fat department. I recount my favorite springtime meal (actually mentioned on another thread) of childhood was.... fresh slow baked buttered shad with spring onions, shad roe sets wrapped in bacon and broiled, fresh potatoes Au gratin with Gruyere and fresh steamed asparagus with mom's home made Hollandaise. A pecan tart with whipped cream would follow. If that won't give you an infarction, I don't know what will......and I still make it to this day. Mmm...mmm...good!
                                                      CP

                                                      1. I just re-read wasabi9988's original post and follow-up, and realized most of us had missed the part about how there are some of us who CAN'T eat certain things they love anymore. Along those lines, I have to say that the craze for real ramen, with the broth made of pork bones boiled until it gets rich and milky, came at exactly the wrong time for me, because that's a major gout attack in a bowl. So many other things I love, organ meats especially, are off my menu forever except for in very careful moderation. And beer, especially dark, malty beer, is likewise dangerous, though the IPAs I most favor are much less so.

                                                        If it's a single dish or recipe I'd better not risk, my old Southern meat'n'three plate-lunch favorite of pork liver with onions and bacon, served in its own thick, rich gravy, would probably have me hobbling out the door.

                                                        3 Replies
                                                        1. re: Will Owen

                                                          There are a couple guilty pleasures that I just can't do anymore because the high sodium content makes me miserable. I grew up eating mac & cheese from a box, even though my mother could certainly cook, and I made a mean doctored m&c. Unfortunately even the organic ones have a zillion milligrams of sodium.

                                                          The other thing is my favorite brand of frozen pizza, which is definitely declasse. I buy a nice frozen crust (at several times the price of the terrible pizza) and make my own now, and it just isn't the same.

                                                          1. re: foiegras

                                                            V8 is bad too. And the lower sodium version is just not the same. I still indulge occasionally though, because I love it and will obsess until I get it. (hangs head in shame)

                                                          2. re: Will Owen

                                                            Talk to your doctor about gout medication.

                                                          3. I don't make this very often, probably only once every few years, but I used to make it for my family. Texas Sheet Cake. You make it with cocoa and buttermilk and butter and flour and you bake it in a sheet pan. You frost the baked cake with butter and powdered sugar and nuts. I don't know what it is, but people go ape over that cake. I used to use less sugar and fat than called for, but the cake is terribly caloric. It most certainly is not healthy. But it is hard to resist.

                                                            4 Replies
                                                            1. re: sueatmo

                                                              I can totally resist it, because it's not very chocolatey, at least the version I've had ... but I agree it's extremely popular!

                                                              Jerseygirl, I really like V8 too, though I haven't had it in years ...

                                                              1. re: foiegras

                                                                Gracious, that cake is quite dark and chocolatey. I agree that it isn't bittersweet. But not a light devil's food, by any means.

                                                                I honestly think it has a flat chocolate taste, but it is chocolate. And the frosting makes it even more so.

                                                              2. re: sueatmo

                                                                My Mom makes this! And yes, people love it!

                                                                1. re: sueatmo

                                                                  Yeah, I've made a version of that Texas cake, too--really sweet.

                                                                  However, I think the chocolate Coca Cola cake from Cracker Barrel is much better (even sweeter, probably). Mr. P. and I split one (with ice cream, of course) during our twice a year C.B. 400 mile round-trips.

                                                                2. None that I've stopped eating. As to unhealthy, I still have a fondness for bacon tempura.

                                                                  1. From years of cooking brunches in restaurants:

                                                                    Place sausage pieces, mushrooms, onions and home-fried potatoes on flat-top griddle and heat through. Scoop the mess into a small baking dish. At this point 1-2 poached eggs are optional. Drown the whole affair with Hollandaise or Bearnaise sauce.

                                                                    A woman named Katie Bull loved this dish. I first made it for her when she explained that she needed to eat the most fattening thing imaginable in order to fight a horrible hangover.