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Old 03-02-2008, 10:44 AM   #331
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Cleo,

I sent your link and recipe to my email loop (about 400 ladies). I did not post the recipe, but told them to go to the link to get it!~ I pray you get the job ONLY if you won't leave us. Please promise????

I've made the deep dish version several times and it is so good, better the second day. And it is so supple, it rolls up. I'm thinking stuffed lasagana rollups.
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Old 03-02-2008, 10:47 AM   #332
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OMG! Are you serious?! 400?!

We need an I just passed out on the floor and left a crater smiley.

Thank you SO much. You don't know how much this means! I have been published pretty regularly through the Denver Post/Rocky Mountain News and am VERY thankful for this, but I wouldn't ever leave this place.

You guys are my friends, and about 99.9% of the reason these recipes even exist, let alone a lot of my inspiration for everything in general. I couldn't leave. You're my friend.

I would be lonely and pointlessly sad with out you guys.

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Old 03-02-2008, 10:50 AM   #333
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Mountain-- BTW, if you make the roll-ups let me know how they go? I am going to press my dough into a jelly roll pan, cook, and then slice it into strips. Then I want to try and stuff them and bake them...

Well, that's the plan, anyway.

LOL

If it works, those could stand as lasagna noodles, too... if they don't go all chewy. If it does, we can call it Italian Granola. LOL
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Old 03-02-2008, 10:53 AM   #334
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Cleo,
I will certainly let you know how it goes! I'm looking forward to all your creative versions! You are a creative LC cooking maven!

Oh, question, can we click on the page more than once and give you added counts, or does it see us and only count once no matter how many times we open the page?
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Old 03-02-2008, 10:56 AM   #335
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I am not sure how it works. I want to say that each click is one click per IP address. I asked my editor about that once--I think. But you have to remember, I'm the person who puts my underwear on backwards and wonders why they feel suddenly thongy.
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Old 03-02-2008, 02:20 PM   #336
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You too?
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Old 03-02-2008, 03:14 PM   #337
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Quote:
Originally Posted by cleochatra View Post
I am not sure how it works. I want to say that each click is one click per IP address. I asked my editor about that once--I think. But you have to remember, I'm the person who puts my underwear on backwards and wonders why they feel suddenly thongy.

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Old 03-03-2008, 09:05 AM   #338
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ok now have ingredients, feel better and sorted out the broiler question but another has just occurred to me .. when u say a cup of mozzarella do u mean chopped? cos i bought mine as a mozzarella ball... so do i grate it or someething to make a cupful??

was thinking i might try this tomorrow wil little un as commis chef... on the other hand i dont want him knowing its cauli so maybe cook it first lol

x
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Old 03-03-2008, 09:34 AM   #339
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I grate the cheese, shykins.
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Old 03-03-2008, 10:57 AM   #340
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[COLOR="DarkOrchid"]Ok I have a head of fresh cauliflower in the fridge. Read thru and found how someone did it with fresh instead of frozen. Will be trying the pizza tomorrow. It is almost 65 here today (which is very warm for March 3rd!) and I don't want to heat up the kitchen too much. Unlesssssssss it would work on the grill? I'm firing it up later for burgers. I MAY try it!
I'm going to have to pass this along at work![/COLOR]

Last edited by PghPALady1974; 03-03-2008 at 10:58 AM..
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Old 03-03-2008, 11:04 AM   #341
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silver-- let me know if you do cook it on the grill! That sounds pretty delicious.

And how is it so warm there? Is that usual for this time of year?!
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Old 03-03-2008, 11:15 AM   #342
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[COLOR="DarkOrchid"]I have no idea why it is so warm! Only lasting 1 day though. I think it's going to be in the 40's and rainy tomorrow. Then the cold and snow returns on Wednesday. It's just typical Pittsburgh winter weather!So I guess you can say it IS usual! lol! It was 70 for 2 days back in Jan! Cooked a whole chicken on the grill then!

All this food talk is making me hungry! I think it's time to light the grill![/COLOR]

Last edited by PghPALady1974; 03-03-2008 at 11:16 AM..
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Old 03-03-2008, 11:41 AM   #343
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I don't have a food processor but I bought a full head of cauliflower, whats the best way to rice it? Or should I go by the frozen cauliflower?
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Old 03-03-2008, 12:02 PM   #344
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You know, Cleo, some days I feel suddenly thongy and I don't even have my drawers on backwards!!

Your writings are so enjoyable, just wanted to tell you I'm a fan, too! Good luck on your journey!!
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Old 03-03-2008, 12:23 PM   #345
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Quote:
Originally Posted by TuscanGirl View Post
Is this the one you use?
Provident Pantry® Freeze Dried Cauliflower Pearls

I love the idea of using them for popcorn!

Yup, that's them. Great popcorn sub, in my opinion.

-Retro
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Old 03-03-2008, 12:26 PM   #346
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Retro-do you also frequent Bariatric Eating message board? Your sn looks familiar.
Caught me!
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Old 03-03-2008, 01:17 PM   #347
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Epix, I chunk the cauliflower, put it in a food processer, pulse it until I like the texture. Then I put it into a microwave-safe bowl, cover it, and nuke it for 6 minutes. I usually get 3 cups of cauliflower. My last 2 heads did not give off any liquid. I used them as is in the pizza and lasanga recipes.
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Old 03-03-2008, 01:34 PM   #348
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[COLOR="DarkOrchid"]It works on the grill. I did have the heat up a little too high so it got a little burnt. Is still edible though! I had to flip it to cook the other side the rest of the way. I'm going to save it for tomorrow though and put toppings on and bake then. [/COLOR]
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Old 03-03-2008, 02:26 PM   #349
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Epix, when I do not feel like getting my food proc dirty I microwave according to the directions and then use a potatoe masher to rice it. Works great.
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Old 03-03-2008, 03:09 PM   #350
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Originally Posted by silversunfire View Post
[COLOR="DarkOrchid"]It works on the grill. I did have the heat up a little too high so it got a little burnt. Is still edible though! I had to flip it to cook the other side the rest of the way. I'm going to save it for tomorrow though and put toppings on and bake then. [/COLOR]
How did you cook it on the grill? On a pizza pan?
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Old 03-03-2008, 03:23 PM   #351
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Just made the pizza and it is in the oven. I used my Magic Bullet to chop the cauliflower and it worked perfect!! I am so hungry!!!!!!
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Old 03-03-2008, 04:13 PM   #352
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How did you cook it on the grill? On a pizza pan?

[COLOR="DarkOrchid"]I was going to be a smart butt and say "No I just smashed it all over the grates" but I wont!
Yep I used a pizza pan. Sprayed it very well with Pam. [/COLOR]
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Old 03-03-2008, 04:56 PM   #353
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Just made the pizza and it is in the oven. I used my Magic Bullet to chop the cauliflower and it worked perfect!! I am so hungry!!!!!!

That's what I did too - but I had to watch it very carefully - I was afraid I'd get mashed cauliflower!
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Old 03-04-2008, 08:22 AM   #354
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Cleo, I've been a longtime lurker on these forums. It finally took something as crazy as a cauliflower pizza to get me to come out of hiding. I have to let you know that I made this pizza last weekend and ................it was fantastic!!! I can't believe it, but the cauliflower somehow works beautifully.

Great, great job in coming up with this. You should get a Nobel Peace Prize for this. Now I will go back into hiding.
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Old 03-04-2008, 08:24 AM   #355
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Don't go hiding now! I have more recipes to try out on you!

I am so glad you like the recipe! What did you put on your pizza?

I was desperate the day I stood in my kitchen and said to myself, "That cauliflower could make a pizza." Now I'm eating it for breakfast. LOL!
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Old 03-04-2008, 08:56 AM   #356
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I just had to come in to say that DH has requested this pizza for his birthday dinner on Thursday! He always wants spaghetti and meatballs for his birthday dinner but he didn't hesitate at all when I asked what he wanted!
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Old 03-04-2008, 03:13 PM   #357
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[COLOR="DarkOrchid"]I finished my pizza today in the oven. Didn't have any pizza sauce so I had to use spaghetti sauce. mounded cheese, pepperoni and black olives on it, put it in the broiler for a while. It was pretty darn good!!!! I am taking some for lunch for work tomorrow. I had to eat it with a fork though cause the crust was pretty soft. I think it was too thick. I saw on the other thread to pop it on foil so I will try that next time. Also I will be using the food processor to chop the cauliflower up! It took too freaking long to do it on the grater![/COLOR]
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Old 03-04-2008, 03:15 PM   #358
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Cleo, I've been a longtime lurker on these forums. It finally took something as crazy as a cauliflower pizza to get me to come out of hiding. I have to let you know that I made this pizza last weekend and ................it was fantastic!!! I can't believe it, but the cauliflower somehow works beautifully.

Great, great job in coming up with this. You should get a Nobel Peace Prize for this. Now I will go back into hiding.
[COLOR="DarkOrchid"]Is there a Nobel Prize for cooking?? If not we need to create one!! Though it may be a tie between Cleo and KevinPA![/COLOR]
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Old 03-04-2008, 03:53 PM   #359
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There's another thread???
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Old 03-04-2008, 04:18 PM   #360
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http://www.lowcarbfriends.com/bbs/ma...ml#post9984075

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There's another thread???
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