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Old July 21, 2007   #16
feldon30
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Interesting addition of the parmesan cheese!

I tried to make my own batter before and it was a disaster. The store-bought Onion Ring Batter (seems like the name of the company sounded British) has been the best for me so far, but it's expensive.
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Old July 22, 2007   #17
Thomas
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The parmesan cheese is what really sets this batter apart. It is a really good recipe to tinker around with.
My wife doesn't care for cajun, but in my little bowl of batter I add cajun seasoning sometimes
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Old July 22, 2007   #18
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Have you got a secret for doing onion rings so you can do more than about 5 at a time? It seems if I try to add them too quickly, they stick to each other.
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Old July 23, 2007   #19
Thomas
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I dont normally have that problem. I think the reason is because I make my batter a little more runny.

Are you deep frying or pan frying?
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Old July 23, 2007   #20
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I have been deep frying so far.
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Old July 23, 2007   #21
Thomas
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Have you tried my recipe yet? Like I said.. make it a little runny. Get the oil hot, and let me know what happened
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Old July 29, 2007   #22
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Tonight will be Morton's of Omaha Tri Tip, zucchini and some potato slices with a side of beet greens. And if I could figure out how to grill beet greens, I would probably do that too. As it is, I think tomorrow the greens will go into Craigs's swiss chard tart. I need to get out my favorite dough recipe.
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Old August 3, 2007   #23
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Thanks for the recipe Ill be sure to try it. I have tons of onions right now too. I have a deep fryer and because we have an overload of zucchini too we bought a huge industrial size thing of oil.
Do you know if it freezes well after frying?
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Old August 5, 2007   #24
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I dont think so Bizz. I freeze zukes for bread, but never after frying.
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Old August 9, 2007   #25
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To keep battered items from sticking together, you need to keep them from touching before the hot oil seals them. After first batch wave the second around in the oil with tongs or use a large holey spoon to keep away from first batch.

For squash, okra or such, batter, fry briefly, drain on paper towels and then put on a cookie sheet seperately and freeze. When frozen put into zip loc bags. To cook, remove from freezer the amount you want and fry.
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Old August 10, 2007   #26
Thomas
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Thanks Earl....
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Old April 15, 2008   #27
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Default Zucchini Oven Chips

Zucchini Oven Chips

1/4 cup dry bread crumbs
1/4 cup grated fresh parmesan cheese
1/4 tsp seasoned salt
1/4 tsp garlic powder
1/8 tsp ground black pepper
2 Tbsp fat free milk
2 - 1/2 cups sliced zuke - about 1/4 inch thick-- you'll need about 2 zucchini

Preheat oven to 425 degrees. Combine bread crumbs, cheese, and spices in a medium bowl and whisk to combine. Place milk in a shallow bowl. Dip zucchini slices in milk, then dredge in bread crumb mixture. Place slices on oven proof wire rack coated w/ cooking spray, place rack on a baking sheet. Bake 425 for 30 minutes or until browned and crisp. Serve immediately.
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Old January 26, 2011   #28
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Default Squash Recipes

1/4 cup chopped onion
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 1/2 cup milk
3-4 zucchini or yellow squash depending on size about 2 to 3 cups
3/4 cup shredded American Cheese
1/4 cup crushed cornflakes or to taste
Butter


Cook onion in butter/margarine until soft but not brown
Steam squash until just tender, not too much
Stir in flour, salt & pepper if you want, and mix well
Add milk & cheese
Cook and stir until thickened and bubbly
Cook 1-2 min more
Place half squash in greased casserole dish, cover with half the sauce
Put remaining squash in and cover with remaining sauce
Melt butter in dish and add cornflakes
Mix well and sprinkle on top of casserole
Bake at 350 degrees for 45 min covered stirring once
Uncover bake about 30 min more or until done.
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Old August 15, 2011   #29
Zana
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_________________________
Volume 14 Number 164
US Library of Congress ISSN: 1530-3292
_______________________________________

RECIPE DU JOUR
_______________________________________

Italian Squash Pie

INGREDIENTS
1 (8-ounce) can refrigerated crescent rolls
2 teaspoons Dijon mustard
1/4 cup butter or margarine
1 1/2 pounds yellow squash (about 4 cups), thinly sliced*
1 medium onion, chopped
1 garlic clove, pressed
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh or 1/2 teaspoon dried basil
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs
1/4 cup milk
2 cups (8 ounces) shredded mozzarella cheese
Garnishes: fresh oregano sprigs, sliced yellow squash

DIRECTIONS
• Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations.

• Bake at 375F for 6 minutes or until lightly browned.
• Gently press crust down with a wooden spoon.
• Spread crust with mustard, and set aside.

• Melt butter in a large skillet over medium-high heat.
• Add squash, onion, and garlic; sauté 7 minutes or until tender.
• Remove from heat; stir in parsley and next 5 ingredients.

• Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture.
• Pour over crust.

• Bake at 375F for 20 to 25 minutes or until a knife inserted in center comes out clean.
• Garnish, if desired.
Makes 6 servings.

*1 1/2 pounds zucchini may be substituted for yellow squash.


(nutritional info not available)

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Old August 15, 2011   #30
Zana
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Dessert du Jour 08-15-11
US Library of Congress ISSN: 1533-0966
_______________________________________
Dessert du Jour
_______________________________________

Chocolate Zucchini Cake

Cake:
Cooking spray
1 tablespoon all-purpose flour
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/3 cup vegetable oil
2 large eggs
2 large egg whites
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup fat-free buttermilk
2 cups shredded zucchini
2/3 cup semisweet chocolate chips
1/4 cup chopped walnuts
Glaze:
3/4 cup powdered sugar
3 tablespoons unsweetened cocoa
8 teaspoons fat-free milk
2 tablespoons semisweet chocolate chips
1 teaspoon instant coffee granules
1/2 teaspoon vanilla extract

DIRECTIONS
• Preheat oven to 350F.
• To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1 tablespoon flour.

• Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended (about 5 minutes).
• Add eggs and egg whites, 1 at a time, beating well after each addition.
• Beat in 1 teaspoon vanilla extract.

• Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife.
• Combine 2 1/2 cups flour and next 5 ingredients (2 1/2 cups flour through cinnamon) in a medium bowl, stirring well with a whisk.

• Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
• Stir in zucchini, 2/3 cup chocolate chips, and nuts.
• Pour batter into prepared pan.
• Bake at 350F for 1 hour or until a wooden pick inserted in cake comes out clean.
• Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

• To prepare glaze, combine 3/4 cup powdered sugar and 3 tablespoons cocoa in a small bowl; stir with a whisk. Combine milk, 2 tablespoons chocolate chips, coffee, and 1/2 teaspoon vanilla extract in a 1-cup glass measure.
• Microwave at medium 45 seconds or until chocolate melts, stirring after 20 seconds.
• Combine powdered sugar mixture with chocolate mixture, stirring with a whisk.
• Drizzle glaze over cake.
Makes 16 servings.

Nutritional Information
Amount per serving
Calories: 281 Calories from fat: 30% Fat: 9.5g
Saturated fat: 2.4g Monounsaturated fat: 4.2g Polyunsaturated fat: 2.4g
Protein: 6.6g Carbohydrate: 45.6g Fiber: 2.6g
Cholesterol: 27mg Iron: 2.2mg Sodium: 241mg
Calcium: 96mg


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