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Old 06-25-2009, 07:11 PM   #121
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one piece of string cheese / 1tsp pizza sauce on top
4 pieces of pepperoni on the cheese
parmesan cheese sprinkled over it all
crushed red chilies
microwave for 1- 1/2 minutes
MMMMMMM
(use a paper plate or you'll be scrubbing for days!)
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Old 10-13-2009, 06:40 PM   #122
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I would love the recipe for the pumpkin shake but the link won't open does anyone have it?
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Old 10-13-2009, 07:15 PM   #123
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Zucchini noodles are to die for. I use a Y-shaped juliene peeler to make "spaghetti" or use vegetable peeler to make "linguine" type. Any cream sauce, lc spaghetti sauce, works especially well. Throw them in at the last minute to heat through and you have al- dente "pasta." The bigger the zucchini, the longer the "pasta." Great idea, love the pictures!!! Recipes are fantastic. Pam
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Old 10-13-2009, 07:23 PM   #124
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Bob, you're the man!!! AND you have a beautiful kitchen

Ten thumbs up for you!!
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Old 10-13-2009, 09:45 PM   #125
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Quote:
Originally Posted by bobo36us View Post
Swifty1014 & wenig..............Here is how you make the Zoodles.
You will not believe how TASTY these are!!! Mushrooms, Heavy Cream,
Parmesan Cheese, Zucchini, what's not to like???

The dish is nicknamed "Zoodles", like maybe the Zucchini is a
substitute for real noodles, but this dish is not a substitute for anything!!!

It is an EXTREMELY tasty stand alone side dish that I would make
even if I wasn't low carbing!

By the way, this is not my creation. I think there are some threads
on here about these.

This was a really big batch, that would probably feed about 6 people.
We started with 3 Zucchinis, and a large container of Mushrooms (12oz I think).

Just slice the Zucchini with a vegetable peeler. Throw away the very first
strip, and then work your way around the vegetable leaving on just enough
green for color.

Cook the mushrooms down, and make sure all of the water is evaporated.

Add about 1 1/2 Tablespoons Butter, 1/3 Cup Cream, and 1/2 Cup Parmesan.

Simmer to thicken. Add salt and pepper.

Stir in Zucchini. The Zucchini goes in last because it doesn't need to cook very long.

Simmer until thick.

Top with Parmesan. Enjoy.
.................................
The Parmesan! I cannot for the life of me understand how anyone can like that stuff. (My DH & DD both love it. ) Other than that, it looks delish. Maybe with a different cheese.
I cannot however get myself to pay $2 a pound for zucchini. That's what it was at the store the other day. I like it, but just not that much. And my DH doesn't care for it.

Last edited by crazywoman-n-wy; 10-13-2009 at 09:56 PM..
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Old 11-05-2009, 11:51 AM   #126
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Oh my goooooodness! This is an amazing thread! I just started induction this week so I haven't had any sweets this whole time... and even aside from the sweets I can't WAIT to start making some of those dishes!!
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Old 11-05-2009, 06:11 PM   #127
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Old 12-19-2009, 02:09 PM   #128
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Holy moly, good stuff here!!!
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Old 12-27-2009, 09:36 PM   #129
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subscribing as well
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Old 12-28-2009, 10:28 AM   #130
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I started a thread hoping to get some input from kevinpa, but I got desperate and experimented therefore, I am answering my own question. Hopefully this will help those of you who have been missing real crust pizza as I had. I have tried for years all types of crusts, from the egg and cheese to some really bad carbquik crusts and thanks to kevinpa, allrecipes and my dad's pizza recipe, I have a winner.

Pizza crust

1/2 tsp. brown sugar (gets eaten by the yeast)
2 and 1/4 tsp. active yeast
1 and 1 1/2 cup warm water (110 degree)
1/2 teaspoon salt
2 Tbs. Olive oil (I used the extra light as it was out already)
1/2 packet of splenda
1 TBS. Saco Buttermilk Powder
around 3 cups of Kevinpa's cookie and bread mix( his newest mix)

Extra Olive Oil for handling the dough

Mix the brown sugar and yeast in a large bowl. Add warm water and stir until the yeast and the brown sugar have dissolved then let sit for an additional 10 minutes

then mix in the salt and oil, next the buttermilk powder, 1/2 packet of splenda and 2.5 cups kevin's flour mix. The dough will be pretty wet. Continue to add the flour mix to thicken it up some. I used the dough hook on my machine starting at the point where I added the flour mix for the second time. I added up to 3.25 cups of the mix and it was still fairly doughy. I let the machine work the dough for 6-8 minutes then put in a warm oven to rise. The oven was not on at that point. In about 50 minutes it had risen 2.5-3 times in size. I punched down and turned out on WPI 5000. It was too sticky for the WPI to work as a nonstick barrier. I worked in about 1/8 of a cup of wpi and it was still sticky. I decided to use olive oil instead and worked the dough by hand onto my baking stone. I had enough dough to make a 12-14 inch pizza on that and 2 in my 8 inch cast iron pan. The cast iron version was a hands down favorite with my husband. He liked both however. I think they key to this pizza crust is the fact that it is still sticky when you work with it. BTW there is no off taste- the splenda cured that and the texture is perfect. I did pre-bake the crusts- the regular recipe on allrecipe's site that I got part of this from did so I figured I would too. I do not know for sure but I think that the dough will hold up to toppings pre baked. The cast iron version (oiled pan with light olive oil also) was alot like pan pizza from Pizza Hut. I am so excited. My husband thought the thinner crust tasted a little plain- he had no idea that for low carb baking that was a compliment. However I may add a little Italian seasoning to the thin crust next time I make it. Try it and let me know what you think! I am really excited to be eating real pizza. Even my picky teenager ate it.
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Old 12-29-2009, 07:42 AM   #131
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Tried his recipes and they were.. great !!!
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Old 12-29-2009, 02:57 PM   #132
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Mmmmmm
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Old 01-01-2010, 03:52 PM   #133
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Love it! Thanks 4 the work u put into this!
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Old 01-01-2010, 04:14 PM   #134
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why havent I seen this thread before? lol am saving it so I can read tomorrow
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Old 01-02-2010, 03:36 PM   #135
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i just made Bobo's zoodles, im not an experienced potato peeler and they werent as perfect looking but they were yummylicious! I only made some for myself and used one zuchinni 2 tbl of parmesan cheese and about 1 1/2 tbl of cream and they were very creamy and the sauce was thick. This will be a regular side for me!
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Old 02-19-2010, 05:32 PM   #136
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x marks the SPOT!!! Made the banana split cake O MY!!!!
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Old 03-22-2010, 04:52 PM   #137
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Old 03-24-2010, 04:50 PM   #138
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OMG great pictures!
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Old 03-24-2010, 05:29 PM   #139
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Wow, yum. Question? What could one substitute for mushrooms in the zoodles? I can't do mushrooms
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Old 03-24-2010, 05:34 PM   #140
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Anything you want! I usually make zoodles with some bell peppers, add some chicken and top with alfredo. Or, I just make them sauteed in olive oil and garlic. Really, it's whatever you like.
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Old 03-27-2010, 05:15 PM   #141
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Quote:
Originally Posted by Teresa123 View Post
Anything you want! I usually make zoodles with some bell peppers, add some chicken and top with alfredo. Or, I just make them sauteed in olive oil and garlic. Really, it's whatever you like.


Awesome, thanks Green peppers sound good. Can't wait to try them!
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Old 03-28-2010, 05:29 PM   #142
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marking my spot
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Old 03-29-2010, 08:02 AM   #143
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OMG...these all look so good. Having great recipes is the key for me sticking to this, thank you so much!
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Old 03-29-2010, 08:06 AM   #144
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Wow-just saw this thread, yum yum yum
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Old 03-29-2010, 10:12 AM   #145
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I love the Banana Split Cake.. All the recipes look fabulous.. I love LC eating.
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Old 03-30-2010, 11:19 AM   #146
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Wonderful! Thanks!
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Old 03-31-2010, 06:50 PM   #147
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BoBo was so good to post all of his recipes with pictures.... hope he is o.k.
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Old 04-01-2010, 06:19 AM   #148
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BoBo was so good to post all of his recipes with pictures.... hope he is o.k.

Me too. I miss him.
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Old 04-05-2010, 12:08 PM   #149
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O.K. I want to move into the guest room!
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Old 04-05-2010, 01:24 PM   #150
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Marking my spot for Zoodles.
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