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Old 01-20-2006, 05:02 PM   #31
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Quote:
Originally Posted by Andy M.
Sizzles:

I noticed from the "Food You Wouldn't Put In Your Mouth" thread that you don't care for frogs legs or fried caterpillers. Try this:

"But try steaming it for a quick few minutes, then put in an oven proof bowl, in another bowl, mix, cream, milk butter and gruyere cheese, pour on top of the frogs legs and fried caterpillers, sprinkle bread crumbs and put in the oven on very hot for 7 to 10 mins.Serve with whatever your hear desires."
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Old 01-20-2006, 05:03 PM   #32
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Originally Posted by mudbug
*creeping gingerly up to the fondue pot with her eeeny weeny piece of cauli grasped at the end of the trembling fondue fork*

OK, just this once. Got any Rotel?
If you eat just 3 small pieces then we can switch over to chocolate fondue
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Old 01-20-2006, 05:09 PM   #33
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dipped, chewed, swallowed (three times). where's my strawberry for the chocolate fondue?!
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Old 01-20-2006, 06:54 PM   #34
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Quote:
Originally Posted by mudbug
mish you can have my beets too,
Last time I made pickled beets, I added cauliflower florets, and they were delicious. They turned out to be a lovely pink, sweet/sour and crunchy. I didn't can them...just put them in a 2-quart canning jar and kept in the fridge. They last forever.
My pickled beet recipe, using canned whole beets from the grocery, is in the canning section.

Raw is really the way to go with cauliflower. It's a great with a ranch or french onion dip, and adds a nice crunch to all kinds of salads. I wouldn't maked a 7-layer salad without it.
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Old 01-20-2006, 07:07 PM   #35
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Quote:
Originally Posted by mudbug
mish you can have my beets too, unless I'm makin' that Ozzie Chocolate Beetroot cake.
More for me I will have to look into that cake, mud. Sounds wonderful.

When I go to a salad bar, some of the first things I put on my plate are, broccoli (raw), beets, & garbanzos. I like cauliflower, but prefer it cooked.

Guessing you guys would hate brocoflower (sp) and borscht, as well. MEN! Give 'em a steak and baked potato & they're happy.
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Old 01-20-2006, 08:28 PM   #36
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Mish, I found some brocciflower at the market the other day. Since I was making a 7 layer salad to take to a wake, I bought it.
It's such a beautiful lime green, and looks great in the salad. I find the flavor exactly like cauliflower. Wish I could find some of the purple variety.
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Old 01-20-2006, 08:30 PM   #37
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Quote:
Originally Posted by Constance
Last time I made pickled beets, I added cauliflower florets, and they were delicious.
How could I forget about pickled cauliflower??? Oh so good!!!
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Old 01-20-2006, 08:39 PM   #38
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Quote:
Originally Posted by valnaples
Have you heard of Cauliflower Popcorn? You basically remove core and tough stems and cut up the florets into appx. size of popcorn, then toss with 3 Tbsp. of olive oil and 2 teaspoons salt...roast in a 450 degree oven in shallow roasting pan for about 45-50 minutes, turning/stirring the pieces every 15 minutes. You want them good and browned, but not blackened, before taking out of the oven.
Valnaples, that sounds devine!!! (copy/paste/printing.....) Thanks!!!
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Old 01-20-2006, 08:45 PM   #39
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Quote:
Originally Posted by Constance
Mish, I found some brocciflower at the market the other day. Since I was making a 7 layer salad to take to a wake, I bought it.
It's such a beautiful lime green, and looks great in the salad. I find the flavor exactly like cauliflower. Wish I could find some of the purple variety.
I agree, Constance. The color is pretty and it does taste like cauliflower. I was hoping for more of a combination of tastes - broccoli and cauliflower. When I see the purple, must give it a try - just to see what it tastes like.
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Old 01-20-2006, 08:47 PM   #40
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Quote:
Originally Posted by mish
When I see the purple, must give it a try - just to see what it tastes like.
Grape
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