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Recipes I've Shared:

cauliflower pizza cruse

Remove stems and leaves from 1 head of cauliflower, and chop the florets into chunks. Add to your food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (You can also use a cheese grater). Place the “riced” cauliflower into a microwave safe bowl and microwave for 8 minutes (may need to adjust according to your microwave). No need to add water.

One large head will produce between 2 and 3 cups of riced and cooked cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to a week.

Mandrine orange jello salad

Cottage cheese

Layered salad

Remake of 7 layer salad

Kiffi's Pate' or spread

Put the pumpkin and sunflower seeds in a medium bowl and cover with water. allow to soak for 6 to 12 hours. drain, rinse thoroughly, and drain again. put the soaked seeds and all the remaining ingredients in a food processor fitted with the metal blade. process until smooth. mound the pate' in the center of a serving dish, cover, and refrigerate for at least 1 hour before serving.

The pate' keeps up to 3 days in the refrig

Electrolyte Lemonade

blend all but seeds. Add ice

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