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Thread: Just Recipes

  1. #781
    Signed, Sealed, Delivered prhoshay's Avatar
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    Re: Just Recipes

    Spaghetti squash sounds delightful!
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  2. #782
    FORT Fogey Ellen's Avatar
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    Re: Just Recipes

    Quote Originally Posted by prhoshay;4149978;
    Spaghetti squash sounds delightful!
    It *is* wonderful! I love the crunch, and like it with just a drizzle of really good olive oil, toasted pine nuts, and freshly grated nutmeg. Maybe a few shards of Parmigiano-Reggiano, if I have it in the fridge.
    (I've tried it with tomato-based pasta sauce; for me, it's too heavy and hides the spaghetti squash's delicate flavor.)
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  3. #783
    Go Teams! inthegarden's Avatar
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    Re: Just Recipes

    Have any of you tried roasted Cauliflower? I cut the cauliflower into bite size pieces, tossed with olive oil and Italian seasonings, placed on a non-stick foil lined cookie sheet and roasted 400 degrees for about 30 min more or less. It was tasty.

  4. #784
    FORT Fogey Ellen's Avatar
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    Re: Just Recipes

    Quote Originally Posted by inthegarden;4150391;
    Have any of you tried roasted Cauliflower? I cut the cauliflower into bite size pieces, tossed with olive oil and Italian seasonings, placed on a non-stick foil lined cookie sheet and roasted 400 degrees for about 30 min more or less. It was tasty.
    Yes -- we like them with tumeric, garam masala, and whatever other Indian spices we have around. Cauliflower is pretty versatile!
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  5. #785
    Best Buddies Gutmutter's Avatar
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    Re: Just Recipes

    My daughter made this but also added some shredded cheese. We practically inhaled it, it was so good.
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  6. #786
    FORT Fogey livin4reality's Avatar
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    Re: Just Recipes

    Cauliflower is really good roasted. I also prefer it steamed over boiled.

    We've been roasting most of our veggies here. Beets, butternut squash, brussel sprouts etc. I just cut them into equal size, toss with EVOO and S/P. and then roast until lightly browned or carmelized.
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  7. #787
    FORT Regular rgw718's Avatar
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    Re: Just Recipes

    For my friend Columbia, and anyone else who wants a simple and delicious pie recipe:

    BLENDER CHOCOLATE CHESS PIE

    1 1/4 c. evaporated milk (this is a bit less than one can)
    2 1/2 c. sugar
    7 Tbs. unsweetened cocoa
    4 eggs
    1 Tbs. vanilla
    1 stick salted butter, melted and cooled to room temperature
    2 9-inch pie crusts

    Preheat oven to 350 degrees.

    Put all ingredients in a blender in order given and blend until mixture is smooth and cloudy looking. Pour into pie shells and back for 35-40 minutes.

    (This recipe came from the late Ukrops grocery store chain in Richmond, Virginia.)

  8. #788
    FORT law638's Avatar
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    Re: Just Recipes

    Quote Originally Posted by rgw718;4155281;
    For my friend Columbia, and anyone else who wants a simple and delicious pie recipe:

    BLENDER CHOCOLATE CHESS PIE

    1 1/4 c. evaporated milk (this is a bit less than one can)
    2 1/2 c. sugar
    7 Tbs. unsweetened cocoa
    4 eggs
    1 Tbs. vanilla
    1 stick salted butter, melted and cooled to room temperature
    2 9-inch pie crusts

    Preheat oven to 350 degrees.

    Put all ingredients in a blender in order given and blend until mixture is smooth and cloudy looking. Pour into pie shells and back for 35-40 minutes.

    (This recipe came from the late Ukrops grocery store chain in Richmond, Virginia.)
    Are the pie shells pre-baked? Do you served with whipped cream?
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  9. #789
    FORT Fogey
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    Re: Just Recipes

    Quote Originally Posted by law638;4155987;
    Are the pie shells pre-baked? Do you served with whipped cream?
    Law -- just got a PM from RGW718. Pie shells are not pre-baked.

  10. #790
    Ellie May SugarMama's Avatar
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    Re: Just Recipes

    Quote Originally Posted by inthegarden;4150391;
    Have any of you tried roasted Cauliflower? I cut the cauliflower into bite size pieces, tossed with olive oil and Italian seasonings, placed on a non-stick foil lined cookie sheet and roasted 400 degrees for about 30 min more or less. It was tasty.
    I sprinkle a little red wine vinegar and garlic powder (not salt) on mine to give it a little "bite" (before I give it a BIG bite!)
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