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Old 06-14-2008, 05:42 PM   #1
g8rchic
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Tater Tots! Yummo!

So I just made Cleo's Cauli-Breadsticks and had cauliflower left over. I decided to try to make tater tots. Here is my recipe;

1 Cup Riced Cooked Cauliflower
1 Cup Mozzerella Cheese
1/2 Cup Crushed Pork Rinds
1 egg
Garlic powder (honestly I put garlic in everything!)

I mixed it all in a bowl and then formed balls by hand. I put the balls into hot evoo in a skillet and once browned turned them until all sides were brown. I sprinkled a little salt over top and served with LC Ketchup. DH and I loved it!!
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Old 06-14-2008, 06:14 PM   #2
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Sounds great..How about making these into hashbrown patty shapes?
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Old 06-14-2008, 06:17 PM   #3
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That would work. I actually made my tots a little too big and the ended up a little like hashbrown patties. I LOVE hashbrowns!
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Old 06-14-2008, 06:41 PM   #4
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Very clever!
Quote:
Originally Posted by g8rchic View Post
So I just made Cleo's Cauli-Breadsticks and had cauliflower left over. I decided to try to make tater tots. Here is my recipe;

1 Cup Riced Cooked Cauliflower
1 Cup Mozzerella Cheese
1/2 Cup Crushed Pork Rinds
1 egg
Garlic powder (honestly I put garlic in everything!)

I mixed it all in a bowl and then formed balls by hand. I put the balls into hot evoo in a skillet and once browned turned them until all sides were brown. I sprinkled a little salt over top and served with LC Ketchup. DH and I loved it!!
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Old 06-14-2008, 07:59 PM   #5
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[COLOR="DarkGreen"]Can't do pork-- any subs for the pork rinds?[/COLOR]
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Old 06-14-2008, 08:00 PM   #6
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Quote:
Originally Posted by pepperette View Post
[COLOR="DarkGreen"]Can't do pork-- any subs for the pork rinds?[/COLOR]

I'm wondering that too. Thinking Almond Flour maybe??
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Old 06-15-2008, 11:16 AM   #7
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Do you rice the cauliflower first or after you cook?
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Old 06-15-2008, 12:46 PM   #8
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I rice it after, but I know some people do before.

I'm not really sure about a replacement for the pork rinds, maybe you could leave them out? I just wanted it a little "breadier"
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Old 06-15-2008, 03:37 PM   #9
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g8rchic Tater Tots!

Hey gal,

You did me a huge favor by making these fabulous Tater Tots.

Of course I had to tweak a bit just to see what would happen.

Instead of garlic powder, I used onion powder (I like the onion Tots)
Also added black pepper to the batter.

I riced the cauliflower raw, then lightly steamed it. It still had texture.
I dried it out well.
Instead of Mozzarella cheese I used Colby/Jack. I shaped them as
carefully as possible to resemble Tater Tots and fried them in a combination
of peanut oil and evoo. Sprinkled them lightly with Kosher salt.

This recipe made 16 Tots. I ate four so fast I was ashamed of myself.
These are so good. People of LCF, you gotta try this.

Tonight when hubs gets back from fishing, I shall pop them
into the toaster oven for a broil and serve them along side his
chicken cutlet.

many thanks.
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Old 06-15-2008, 03:40 PM   #10
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Barbo: Did you use the pork rinds??? I gotta try these soon..
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Old 06-15-2008, 03:44 PM   #11
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CarolynF

Yes I did. I opened a new bag as I wanted everything to be very fresh.

Honest C. these are so good. The house smells like Tater Tots.

I'm gonna have to go back into the kitchen for a few more. We will

call this 'brunch' They will make great hash browns, or potato

pancakes with sour cream.

Great recipe.
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Old 06-15-2008, 03:58 PM   #12
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Okay..I'm trying these tomorrow night with brats/coleslaw.. I will get some fresh pork rinds. Thanks..

Remember tater tot casserole??????????

This could be made with the tater tots done separately, then added after the casserole is bubbly add the cooked tots/shredded cheese and heat for another 5 or so minutes.

TATER TOT CASSEROLE

1 lb ground beef
1 can (10 3/4 oz) cream of chicken soup
1/2 soup can of water
1/2 cup chopped onion
Tater Tots
shredded cheddar
salt and pepper to taste

Brown ground beef in skillet; add onions. Cook until done; drain. Put in casserole dish; add hot soup and water.

Put Tater Tots on top. Bake in oven according to Tater Tot package directions. When done, put cheese on top. Place back in oven until cheese melts.

Submitted by: Denna Herrin
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Last edited by CarolynF; 06-15-2008 at 04:02 PM..
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Old 06-15-2008, 04:13 PM   #13
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Quote:
Originally Posted by pepperette View Post
[COLOR="DarkGreen"]Can't do pork-- any subs for the pork rinds?[/COLOR]
I process either the Joseph's Lavash bread or flax and oat bran LC pitas in the food processor to make LC bread crumbs. You can then toast them in the oven if you want dry crumbs, or use them fresh. They work well to coat chicken or as a topping for baked fish. Maybe that would work as a pork rind sub.
This recipe sounds interesting!
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Old 06-15-2008, 04:23 PM   #14
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Hmm, I think I'll try using a leftover biscuit made into crumbs and see how that works...I'll do that tomorrow. I do my experiments when dh isn't around...then get him to try the final results...he isn't a very good guniea pig!!! How rude!
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Old 06-15-2008, 06:10 PM   #15
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Wow I am so glad you liked it Barbo! My DH and I did as well. I actually put garlic pepper in mine because we like that spice but I didn't know if everyone here would like it that way. I like the onion powder idea because I was thinking of maybe shredding some onion into the mix next time, as I like the onion tater tots too!

The casserole sounds good!
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Old 06-15-2008, 06:11 PM   #16
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CarolynF

You are brutal to remind me of one of my all time favorite casseroles.

However, having said that, since we have chicken mushroom soup,
we could try it. I would still fry the tots first. Hmmmm maybe you
have been maligned by me. I'm sorry. Thanks CF.
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Old 06-15-2008, 06:57 PM   #17
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I made these tonight - YUMMY. I got 32 out of my batch. I don't have a ricer so I just got out my knife and chopped it very fine. Definately a keeper.
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Old 06-16-2008, 11:56 AM   #18
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tator tots!!!! I LOVE tator tots!!! Thanks for the recipe.
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Old 06-16-2008, 03:54 PM   #19
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Got my pork rinds.. I think I will make a huge batch and save some for my tater tot casserole tomorrow night.. I have a cookie scoop..LOLOL..I will try making little balls out of them.

I think I will mix this all up in the food processor..grinding the cauliflower/pork rinds..then adding the cheese and egg and seasoning..
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Old 06-16-2008, 04:26 PM   #20
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TOTS!!!

I can't wait to try this recipe. Thanks so much for posting it!
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Old 06-16-2008, 05:34 PM   #21
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Well, I got about 16 tots, too. That little cookie dough scoop works great!!! Really good...

If I were making the tater tot casserole I think this would take 2 recipes..And, I think I would put it in a 8 x 8 pan or a 9 x 9 pan..using the same amount of meat/soup, etc..as in the original recipe.
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Old 06-16-2008, 05:58 PM   #22
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Got.To.Buy.CAULIFLOWER!!!

Good thing I'm going to the produce store tomorrow. If I can make an acceptable Tater Tot DH is gonna marry me all over again!
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Old 06-16-2008, 06:03 PM   #23
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I used a bit of grated onion..You know, they really needed salt so the salting at the end
really helped. But, I wonder if we added salt into the mix, this might be a bit better..Any thoughts?
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Old 06-16-2008, 07:27 PM   #24
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I salted at the end. It might be good to add it to the mix but I'd hate to put too much and ruin a batch. How was the onion?
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Old 06-16-2008, 08:03 PM   #25
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Onion was good..I probably would add a bit more. I used my food processor to grate the onion/cauli and the pork rinds..Then I put it in a bowl to mix the cheese/egg more gently.
I will try putting a bit of salt in next time.
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Old 06-17-2008, 12:23 PM   #26
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anyone know carb and calorie counts on these and how much one batch is? Also is the one cup of riced a certain amount before riced lol. Im sorry I just want to make these sooooo bad!

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Old 06-17-2008, 06:45 PM   #27
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Must try these...I'm out of pork rinds. Go figure!
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Old 06-17-2008, 08:31 PM   #28
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Okay, I made the tater tot casserole tonight..Family loved it.

But, my tots weren't turning out right, so I just patted the mixture in a pan and baked it at 450 until it was crispy and done. Then I broke it up and put it over the casserole, added cheese and put it in the oven.

I think we could make hashbrown squares in the oven using this recipe...Pam the pan, double the recipe (if you want) and pat down the ingredients as thick as you want and bake. Cut into squares, add some cheese over the top, or serve with sour cream, etc..
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Old 06-18-2008, 01:23 PM   #29
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Well, I just don't have the words to tell you guys how great these sound! Look out hash brown patties, here I come!

Thanks for the ideas, everybody!
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Old 06-18-2008, 01:27 PM   #30
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I ended up using the fresh squishy mozerella (put that through the ricer first!) but the end result gave off a lot of water so I drained first. Do you suppoes that's because I didn't use pre-grated mozerella? They don't sell blocks of moz here. Just pre-grated or the lovely little milky white balls that taste of nothing.
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