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Old 08-13-2006, 07:21 AM   #31
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Question Kevin

I weigh everything, can you give me your best guess as to how much cauliflower by weight? Can this recipe be frozen? Before baking? After baking? Either one?

I have a hugh head of caulifower and am going to make this recipe and "potato salad" I am the only one eating this WOE so I want to be able to freeze some and I know I can't freeze potato salald.

Thanks Beth
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Old 08-13-2006, 07:41 AM   #32
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Beth, I have never tried to freeze this. Since both my DW and I eat LC, I pretty much plan our meals and recipes to be mixed and matched together until they are gone. I also have quite an assortment of containers that I can easily vacuum seal to make the leftovers last longer in the fridge.

Sorry I can't be much help in that area.
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Old 08-13-2006, 07:54 AM   #33
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Quote:
Originally Posted by Kevinpa
Beth, I have never tried to freeze this. Since both my DW and I eat LC, I pretty much plan our meals and recipes to be mixed and matched together until they are gone. I also have quite an assortment of containers that I can easily vacuum seal to make the leftovers last longer in the fridge.

Sorry I can't be much help in that area.
I have a vacuum sealer also. I just got a new one with the cantainers About how long do you keep food that is vacuumed sealed? Unvacuumed, I only keep food prepared for 3 days not counting the day I made it.

Do you know about how much cauliflower by weight I should use?

Thanks Kevin
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Old 08-13-2006, 08:21 AM   #34
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I keep the temperture in my fridge quite cool, about 35 or 36 degrees. I have no problem if need be to keep certain things 7 to 10 days under vacuum. Most times that is not neccesary.
I don't weigh cauliflower but try to choose medium heads, if I get a larger one, I'm a throw it in kinda guy and then adjust the other ingredients accordingly. So far I have always been a pretty good judge.
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Old 08-13-2006, 12:08 PM   #35
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Quote:
Originally Posted by Kevinpa
I keep the temperture in my fridge quite cool, about 35 or 36 degrees. I have no problem if need be to keep certain things 7 to 10 days under vacuum. Most times that is not neccesary.
I don't weigh cauliflower but try to choose medium heads, if I get a larger one, I'm a throw it in kinda guy and then adjust the other ingredients accordingly. So far I have always been a pretty good judge.

I made this today and it is extremely good. I am going to freeze a portion to see how it works.

I had a bit of a problem; I used 1/2 & 1/2 and mine seems a little watery so next time I will use the heavy cream.

Also, my cheese is grainy and not nicely melted!! This has happened to me before in other baked dishes. Do you know what I am doing wrong??

It tasted great but the texture isn't as good as it should be.

Thanks, again Kevin.
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Old 08-13-2006, 01:09 PM   #36
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Do you use finely shredded cheese?
Store bought or hand shredded, I alway use the very fine stuff.
It always melts so much better.
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Old 08-19-2006, 08:47 PM   #37
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I made this today using French cut frozen green beans that I thawed first. All I can say is Yummmmmmm! I think I will try it with monterey jack cheese next time since I have a few other cauliflower recipes that use with cheddar cheese.
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Old 08-20-2006, 12:18 AM   #38
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This looks WONDERFUL!!!

Thanks for the recipe.

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Old 08-21-2006, 07:24 AM   #39
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I made this yesterday and added a pound of hamburger meat, it was great. I think next time I will try using Pepper Jack cheese to give it a little kick. It was excellent though with the hamburger added.
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Old 08-24-2006, 02:54 PM   #40
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I made this tonight and added 1 1/2 lb cooked chicken breast to it and turned it into a complete meal......Yum!
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Old 01-14-2007, 10:00 AM   #41
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I made this again today adding chunks of zucchini......YumO!

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Old 01-14-2007, 02:11 PM   #42
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That is one beautiful recipe! Thanks.
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Old 01-15-2007, 09:19 AM   #43
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I am so glad this thread came back around. I know I have this printed off and lost in my pile of "to try" recipes.

It was very cold here yesterday and I made this for supper. Oh, this gets promoted from the pile of recipes to our recipe book. We will be making this plenty.

Thanks Kevin for coming up with this recipe and bringing the thread back!
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Old 02-11-2007, 10:05 AM   #44
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I just made this (w/ tweeks) for lunch and the family ate it up before the main course was done!

Scalloped Cauliflower and Green Beans

1 fresh head cauliflower
about 30 - 40 frozen green beans (broken in 1/2 then partially thawed in micro)
1 "Mexican" Green onion (Like a lg. green onion with a disproportionately lg head)- finely chopped
12 oz shredded cheddar cheese + or - to taste (slightly short on shredded chedder so I made up the difference + about 1/8 cup with Green can parm.)
1 cup Sour cream and H&H mixture (Out of cream)
salt and pepper to taste
4 T. butter
5 or 6 slices of thin sliced ham (My DD's think bacon overpowers most dishes)

Preheat oven to 350°F. Cut up cauliflower and microwave in a tablespoon of water for 8 min to partially cook, add frozen Green beans the last 4 minutes then season with salt and pepper. In a greased large casserole dish combine cauliflower, green beans, green onions, butter, ham and 1/2 cheddar cheese mixture. . In a micro safe dish combine, Sour cream, H&H, Butter and remaining cheese. Heat 'till creamy. Stir and pour over top and place dish in oven. If dish is very full, put a cookie sheet under it to prevent bubble-over in oven. Bake 30 to 45 minutes till bubbly hot.


Thanks Kevin (again)

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Old 02-14-2007, 06:28 PM   #45
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Oh my!
Out of about twenty recipes that I try, I put one on the 'keeper' list.
This made the list, hands down. Delicious!
Thanks, Kevin.
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Old 02-25-2007, 07:10 AM   #46
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I finally tried this recipe and we loved it. I used frozen cauliflower and I added fresh zuccini and mixed everything together including the cream (I just forgot the cream went last). As I often do, I only made 1/2 recipe since there's only two of us. It was delicious. Definitely a keeper. Thanks Kevin for another great recipe.
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Old 02-25-2007, 05:20 PM   #47
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Okay... this was my first Kevinpa recipe. OMG!!! This is really a Sunday best side dish. I made it exactly as the recipe calls out and mine was not at all runny. It was fabulous. We had it with the Cola Chicken recipe from LindaSue's web site http://www.genaw.com/lowcarb/cola_chicken.html made just like the recipe calls out as well.

Where do you guys get your genius when it comes to creating these recipes? I feel sort of bad when everyone raves about my cooking…. I couldn’t do it without all the help from people like Kevinpa.

I am going to take this recipe to a potluck at work on Wednesday!

Next recipe of Kevinpa's I want to try is Potato Hamburger Casserole

http://mysite.verizon.net/vzeehtdx/kevinssite/id80.html
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Old 02-26-2007, 12:08 PM   #48
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I love this! The leftovers warmed up so well for the lunch today!
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Old 03-21-2008, 03:24 PM   #49
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BUMP..My vegetable for Easter Sunday LC meal!
Happy Easter and HUGS
Christina
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Old 03-22-2008, 05:20 PM   #50
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Thanks for the bump. I had forgotten all about this one and it is great.
Happy Easter.
Brenda
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Old 03-23-2008, 06:01 AM   #51
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Quote:
Originally Posted by Kevinpa View Post
We had this for our dinner last night by itself. I had a double portion, but still at 9 carbs for a meal, that is a bargain. With my exercise level of 3 times a day I have been maintaining quite nicely on approx. 40 to 60 carbs a day.

Carolyn, altought I bake a lot I still have to apply portion control. I am fortunate to have a gallary of taste tester that help make certain that things don't remain around too long to tempt me. I also make and share quite a bit with my diabetic father in law who otherwise would be consuming vast amounts of high carb goodies if I didn't.
Kevin, I live in Pittsburgh !!! My family invites you over for Dinner! and a cooking lesson!!!! You can share with us too!
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Old 03-23-2008, 06:22 AM   #52
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My family invites you over for Dinner! and a cooking lesson!!!!
I could always use a few more cooking lessons Marla.
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Old 03-24-2008, 06:41 AM   #53
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This was also the hit of the day! I'm gonna do the "adding meat" to it next to make it a one meal dish!

Everyone loved it! Even the finicky children who only wanted to eat the chocolate bunnies!

Having that along side the Pita Rolls and the Chocolate Pudding pie....pretty good

Thanks Kevin

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Old 09-29-2008, 03:40 PM   #54
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Mmmmmmmmmmm, I was just thinking I need to use my cauli and green beans before they start going bad on me! This recipe looks perfect!
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Old 09-30-2008, 12:35 AM   #55
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This looks amazing! I'm definitely going to give it a try soon!
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Old 09-30-2008, 05:46 PM   #56
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[COLOR="DarkSlateGray"]Hi Kevin...
Used the original post recipe and added about 3/4 pound of shredded pork roast we had left from last week, a small can of green chili and some roasted garlic spices - awesome supper.

Nice idea...we were discussing the possibility next time of using rutabaga instead of cauliflower...if we do, we'll report.
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Old 11-18-2008, 05:20 PM   #57
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Bumping this wonderful recipe again to use for Thanksgiving meal!!

TY Kevin!

HUGS
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Old 11-20-2008, 05:05 PM   #58
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[COLOR="DarkOrchid"]I can't wait to try this, it looks amazing![/COLOR]
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Old 12-18-2008, 09:57 AM   #59
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Oh man, this looks awesome! Thank you Kevin
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Old 04-16-2010, 07:09 AM   #60
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bumping cause it's good
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