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Reply
| | From:  Genie· (Original Message) | Sent: 12/30/2007 1:23 AM |
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Reply
| | | From: Genie· | Sent: 8/15/2008 3:58 AM |
Cauliflower Deluxe 2 10 ounce packages frozen cauliflower or 1 large head fresh cauliflower 1 can cream of shrimp soup 1/2 cup cultured sour cream dash of salt 1/4 cup slivered almonds
Cook cauliflower until tender; drain. While cooking cauliflower, heat soup over low flame, stirring constantly. Add sour cream to soup and heat through. Pour over cooked cauliflower which has been placed in a serving dish. Sprinkle almonds on top. Garnish with parsley. Serve hot. | |
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Reply
| | | From: Genie· | Sent: 8/15/2008 3:58 AM |
Cauliflower Piquant 4 cups fresh cauliflower pieces 1/3 cup vegetable oil 2 tablespoons cider vinegar 1/2 teaspoons dry dill pinch of ground white pepper
Steam the cauliflower until crisp tender. Combine with the remaining ingredients in a bowl. Stir to coat. Let stand at room temperature before serving. If made in advance, refrigerate after marinating for 1 hour. | |
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Reply
| | | From: Genie· | Sent: 8/15/2008 4:00 AM |
Roasted Cauliflower Recipe Ingredients 1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
1 lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese
Method 1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Add garlic. Squeeze a lemon over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has. 2 Place casserole in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown. Test with a fork for desired doneness. Remove from oven and sprinkle generously with Parmesan cheese. Serves 4. | |
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Reply
| | | From: Genie· | Sent: 8/15/2008 4:02 AM |
Cauliflower Steamed With Herbs And Spices 1 lb. cauliflower 1/2 teaspoon chili powder 1/4 teaspoon tumeric 2 teaspoon grated ginger root 1/3 cup chopped tomatoes 1 green chili, chopped 1 tablespoon nonfat plain yogurt 2-3 tablespoon chopped cilantro leaves 1/2 teaspoon garam masala* Garam Masala:
2 oz. black cardamom pods 1 oz piece of cinnamon stick 1 oz. cloves 2 oz. peppercorns
Wash, drain, and cut cauliflower into 1 inch flowerets, including stem. Combine chili powder, ginger, tomato, green chili, tumeric with the yogurt in A small bowl. Spray with pam, use nonstick pan, use a little water, whatever you do to nonstick yourself. Put cauliflower into pan then pour spices over the top. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). Stir in half the cilantro leaves, increase heat to medium, and cook with lid off, for another 5-6 minutes, to drive off excess moisture.
Turn off heat and sprinkle with garam masala and remaining cilantro. Make sure all liquid is driven off. Serve with basmati rice.
Garam Masala:
Heat a heavy skillet, reduce heat, add pods and cinnamon. Move them around for two minutes. Add cloves and peppercorn, and shuffle for another minute. Turn off heat, but continue shuffling until the heat is out of the pan. Pour roasted spices into grinder and grind till you have a fine powder. If not fine, strain it, and discard what won't pass through strainer. Save in airtight jar. | |
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Reply
| | | From: Genie· | Sent: 8/15/2008 4:02 AM |
Cauliflower with Olives, Capers and Parsley 1/4 cup plus 2 tablespoons Kalamata or black olives, finely chopped 1 tablespoon capers, drained and finely chopped 3 tablespoons red wine vinegar 1/2 cup plus 1 tablespoon olive oil 3-1/4 lbs. cauliflower florets 3 tablespoons flat leaf or regular parsley, chopped
Combine first 3 ingredients and 1/4 cup plus 2 tablespoons oil in a bowl.
Heat remaining oil in a heavy nonstick skillet over medium high heat. Cook cauliflower 10 minutes, covered, stirring occasionally. Uncover skillet and sauté cauliflower another 5-10 minutes, until tender and browned.
Transfer cauliflower to a bowl and toss with olive mixture and parsley.
Season with salt and pepper to taste. | |
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Reply
| | | From: Genie· | Sent: 8/16/2008 6:57 PM |
Aloo Gobi 1 Cauliflower
4 Potatoes
1/4 c Oil
1 ts Cumin seeds
Ginger, fresh, 1"
3 Garlic cloves
3/4 ts Turmeric
1 ts Red Chili Powder
3 Tomatoes
1 ts Garam Masala
2 ts Coriander powder
Cut cauliflower into flowerets. Cube potatoes. Heat oil and saute cumin seeds for about a minute. Add garlic and ginger, stir and add potatoes. Bhoona, add turmeric and chili powder, and bhoona again. Add tomatoes and simmer for about 5 minutes. Add cauliflower and high heat for about a minutes. Lower heat, cover and let simmer for about 15 minutes. Curry should be damp-dry. | |
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Reply
| | | From: Genie· | Sent: 8/16/2008 6:57 PM |
Aloo Gobi (Curried Cauliflower and Potatoes) 2 Hot green chilies, minced
1 1/2" piece of ginger root
1 ts Cumin seeds
1 ts Black mustard seeds
4 tb Ghee
3 md Potatoes, diced
1 md Cauliflower in florets
2 md Tomatoes, diced
1/2 ts Turmeric
2 ts Coriander
1/2 ts Garam masala
1 ts Brown sugar
1 ts Salt
3 tb Coarsely chopped coriander
Combine chilies, ginger, cumin seeds & mustrad seeds in a small bowl. Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower. Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt & half the minced coriander. Mix well, cover & gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water. Top with remaining coriander & serve. | |
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Reply
| | | From: Genie· | Sent: 8/16/2008 6:59 PM |
Baked Cauliflower and Mushrooms 3 c Cauliflowerets (about 1 pound)
1 c Chopped mushrooms (about 4 ounces)
1/2 c Chopped red onion (about 1/2 medium)
1 tb Olive or vegetable oil
2 ts Lemon juice
2 ts Cider vinegar
1/2 ts Salt
1/4 ts Pepper
2 c Garlic; finely chopped (about 1 teaspoon)
1/3 c Chopped green onions (about 5 medium)
Heat oven to 350 F. Spray 9-inch square baking dish, with nonstick cooking spray. Mix all ingredients except green onions. Spread evenly in baking dish. Bake uncovered 40 to 45 minutes, stirring occasionally, until vegetables are tender and golden brown. Sprinkle with green onions. | |
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Reply
| | | From: Genie· | Sent: 8/16/2008 7:03 PM |
Cauliflower Au Gratin 1 md Cauliflower head
2 tb Butter (or marg.); melted
2 tb Flour; all-purpose
1 1/2 c Milk
1/2 ts Salt
1/4 ts White pepper
1 c Parmesan cheese; grated
1 c Swiss cheese; shredded
1/2 c Ham; cooked, chopped
1/2 c Breadcrumbs
1/4 c Butter (or marg.); melted
Wash cauliflower, and break into flowerets. Cook, covered, in a small amount of boiling salted water about 10 minutes or until done; drain. Place in a 2-quart casserole; keep warm. Combine 2 tablespoons butter and flour; cook over low heat until bubbly. Gradually add milk; cook, stirring constantly, until smooth and thickened. Season with salt and pepper. Add cheese, stirring until melted; add ham. Spoon sauce over cauliflower. Saute breadcrumbs in 1/4 cup butter until golden; spoon over sauce. | | | |
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Reply
| | | From: Genie· | Sent: 8/20/2008 9:44 PM |
| From: chadsangel (Original Message) | Sent: 8/18/2008 10:37 PM | Cauliflower Roulade 1 Small Cauliflower, divided into florets 4 Eggs, separated ¾ Cups Grated Cheddar Cheese ¼ Cup Cottage Cheese Pinch of Grated Nutmeg ½ tsp. Dry Mustard Salt and Pepper Filling: 1 Bunch Watercress, trimmed 4 Tbsp. Butter 3 ½ Tbsp. All-Purpose Flour ¾ Cup Plain Yogurt ¼ Cup Grated Cheddar Cheese ¼ Cup Cottage Cheese Line a jelly roll pan with parchment paper. Steam the cauliflower until just tender, then drain under cold water. Process the cauliflower in a food processor or chop and press through a strainer. Beat the egg yolks, then stir in the cauliflower, two-thirds of the cheddar cheese and all the cottage cheese. Season with nutmeg, mustard, and salt and pepper. Whisk the egg whites until stiff but not dry, then fold them in. Spread the mixture evenly in the pan. Bake the roulade in a preheated 375 degree oven for 20 to 25 minutes, until risen and golden. Chop the watercress, reserving a few sprigs for garnish. Melt the butter in a small pan. Cook the watercress, stirring for 3 minutes, until wilted. Blend in the flour, then stir in the yogurt and simmer for 2 minutes. Stir in the cheeses. Turn out the roulade onto a damp dish towel covered with a fresh sheet of parchment paper. Peel off the paper and let the steam escape for a minute. Using the new sheet of parchment to help you, roll up the roulade, starting from one narrow end. Unroll the roulade, spread the filling to within 1 inch of the edges, and roll it up again. Transfer to a cookie sheet, sprinkle with remaining cheddar cheese, and return it to the oven for 5 minutes. Serve immediately if serving hot or let it cool completely. | |
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Reply
| | | From: Genie· | Sent: 8/20/2008 9:46 PM |
Cauliflower and Broccoli Tart Pie Dough: 1 ½ Cups All-Purpose Flour Plus Extra for Dusting Pinch of Salt ½ tsp. Paprika 1 tsp. Dried Paprika 1 tsp. Dried Thyme 6 Tbsp. Butter 3 Tbsp. Water Filling: ¾ Cup Cauliflower Florets 1 Cup Broccoli Florets 1 Onion, cut into 8 wedges 2 Tbsp. Butter 1 Tbsp. All-Purpose Flour 6 Tbsp. Vegetable Stock ½ Cup Milk ¾ Cup Cheddar Cheese, grated Salt and Pepper Paprika, for garnish To make the dough, sift the flour and slat into a bowl. Add the paprika and thyme and rub in the butter. Stir in the water to form a dough. Roll out on a floured counter and line a 7 inch loose bottom quiche pan. Prick the base and line with parchment paper. Fill with pie weights and bake in a preheated 375 degree oven for 15 minutes. Remove the paper and weights and return the pastry shell to the oven for 5 minutes. To make the filling, cook the cauliflower, broccoli and onion in a pan of lightly salted boiling water for 10 to 12 minutes until tender. Drain and reserve. Melt the butter in a pan. Add the flour and cook, stirring constantly, and add ½ cup of the cheese. Season with salt and pepper to taste. Spoon the cauliflower, broccoli and onion into the pastry shell. Pour over the sauce and sprinkle with the remaining grated cheese. Return the pie to the oven for 10 minutes until the cheese is golden and bubbling. Garnish with the paprika and serve immediately. | |
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Reply
| | | From: Genie· | Sent: 8/20/2008 9:47 PM |
Spicy Cauliflower 1 Lb. Cauliflower, cut into florets 1 Tbsp. Sunflower Oil 1 Garlic Clove ½ tsp. Turmeric 1 tsp. Cumin Seeds, ground 1 tsp. Coriander Seeds, ground 1 tsp. Yellow Mustard Seeds 12 Scallions, finely sliced Salt and Pepper Blanch the cauliflower in boiling water, drain and set aside. Cauliflower holds a lot of water, which tends to make it over-soft, so turn the florets upside down at this stage and you will end up with a crisper result. Heat the oil gently in a large heavy skillet or wok. Add the garlic clove and the turmeric, the cumin, coriander and mustard seeds. Stir well and cover the skillet. When you hear the mustard seeds popping, add the scallions and stir. Cook for 2 minutes, stirring occasionally, to soften them a little. Season to taste. Add the cauliflower and stir for 3 to 4o minutes until coated completely with the spices and thoroughly heated. Remove the garlic clove and serve immediately. | |
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Reply
| | | From: Genie· | Sent: 10/30/2008 2:59 AM |
| Cauliflower Cheese Pie
~~~Potato Crust~~~
2 cups grated raw potatoes
1/2 tsp. salt
1 large egg
1/4 cup grated onion
Olive oil
~~~Filling~~<WBR>~
4 large eggs
1/2 cup milk
3 TB grated Parmesan cheese
1 tsp. salt
1/4 tsp. ground black pepper
3 TB butter
1 cup chopped onions
1 garlic clove, finely chopped
1 medium cauliflower, broken into small florets
2 TB chopped fresh parsley OR 2 tsp. dried
1-1/2 tsp. chopped fresh basil, OR 1/2 tsp. dried
3/4 tsp. chopped fresh thyme, OR 1/4 tsp. dried
1-3/4 cups grated Gruyere cheese
Paprika
Preheat the oven to 400º F. Generously oil a 9" pie pan.
To make Potato Crust:
Place 2 firmly packed cups grated raw potatoes in a colander placed over a
bowl; toss the potatoes
with 1/2 teaspoon salt and set aside for 10 minutes. Squeeze out the excess
water. Combine the
drained potatoes, 1 large egg, beaten, and 1/4 cup grated onion in a medium
bowl. Pat the potato
mixture into the oiled pie pan, building up the sides of the crust with
lightly floured fingers.
Bake for 35 to 40 minutes, until golden brown, brushing the crust with oil
after the first 20 minutes
to crisp it.
Remove crust from the oven and reduce the temperature to 350º F.
Beat together the eggs, milk, 1/2 teaspoon of the salt, and the pepper in a
small bowl;
set aside.
Blanch cauliflower. Melt the butter in a large skillet over medium heat. Add
the cauliflower,
onions, garlic, and 1/4 to 1/2 teaspoon of the remaining salt; cook, stirring
frequently, until
lightly browned, about 5 minutes.
Add the parsley, basil, and thyme; cook, covered, for 10 minutes, stirring
occasionally. Remove
from the heat.
Layer the baked potato crust with 1/2 of the cheese, then the cauliflower
mixture, then the
remaining cheese. Pour the milk mixture over the top and lightly dust with
paprika.
Bake for 35 to 40 minutes, until set. Remove from the oven and serve.
Yield: 8 servings.
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Reply
| | | From: Genie· | Sent: 11/2/2008 8:55 PM |
* Exported from MasterCook *
Sarah's Cauliflower and Cheese Bake
Recipe By :Ken Beck and Jim Clark with recipes edited by Julia M. Pitkin
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons reduced-calorie margarine
6 saltine crackers -- crumbled
1 package frozen cauliflower -- (10 ounce) cooked and drained
4 ounces Velveeta cheese -- cut into 1/2-inch cubes
In a small skillet melt the margarine over low heat. Add the cracker crumbs
and cook, stirring constantly, until the crumbs are lightly browned. Remove
the skillet from the heat and set aside.
Spray a 1-quart casserole dish with nonstick cooking spray. Arrange the
cauliflower in the casserole, top with cheese, and sprinkle with the crumb
mixture. Cover. Bake in a 350° oven for about 20 minutes, until the cheese
is melted.
Description:
"They'll call for more of this with impatience."
Source:
"Aunt Bee's Mayberry Cookbook"
Copyright:
"1991 Ken Beck and Jim Clark ("The Andy Griffith Show" copyright 1991
Mayberry Enterprises, Inc.)"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 388 Calories; 28g Fat (61.2% calories
from fat); 20g Protein; 20g Carbohydrate; 2g Dietary Fiber; 71mg
Cholesterol; 1725mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat;
1/2 Vegetable; 4 Fat; 1/2 Other Carbohydrates.
NOTES : Freida Crawley - Nashville, Tennessee
Nutr. Assoc. : 0 0 0 0 0
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