I have ton's of Recipes

[Kebamo]

If anyone is looking any kind of recipes please feel free to let me know. I used to own a resturant in Maryland and am known thru-out the internet as the one person who has over 1,000,000 tested recipes. They are free for the taking. If there is something you want let me know..

Karl

[Kebamo]

If anyone is looking any kind of recipes please feel free to let me know. I used to own a resturant in Maryland and am known thru-out the internet as the one person who has over 1,000,000 tested recipes. They are free for the taking. If there is something you want let me know..

Karl

[diandtom]

Ahhh,I must be at the right place at the right time! I need zucchini recipes,especially zucchini bread,with and without pineapple.thanks!

Dianne

[doc]

Miss Carol would like some cheese straw (straws??) recipes

[Kebamo]

Ok as requested here are a few Zucchini Recipes that I think you'll Like !

Zucchini Spaghetti

This recipe is quick and easy to prepare, it's loved by everyone I've yet to feed it to. I first saw this recipe on tv in 1993, it was a quick filler for the real show, like a commercial. I however removed several items and added others, the basic preparation and olive oil are all that really remains of the first recipe.
5 cloves garlic, minced and chopped
1 medium red onion, julienned
2 zucchini, julienned
2 stalks celery, cut on angle
4 tablespoons chopped fresh basil or 2 tablespoons chopped dried basil
2 tomatoes, julienned
salt and pepper
1/2-1 cup extra virgin olive oil
1 (6-12 ounce) package spaghetti (use good spaghetti)
anchovies (optional)
green peppers (optional)
hot peppers (optional)
hot sauce (optional)

6 servings


25 minutes 10 mins prep

NOTE: if using fresh basil add it at the end to get better flavor Pre cut all vegetables and garlic In a large pot, bring water with a pinch of salt to a boil, add spaghetti.
Heat frying pan, cover bottom with olive oil.
Add garlic,dried basil, onions and celery, hot sauce if desired cook on medium heat for 5 min also add salt and pepper Add zuchinni just before straining finished pasta Add pasta and tomatoes to pan and continue to cook for 1-2 min if using fresh basil add now Add additional olive oil at this time if dish is dry, the olive oil is basically your sauce salt and pepper to taste.


Zucchini Marinata (Marinated Zucchini Salad)

A simple marinated zucchini salad from Italy. The zucchini is uncooked but through marinating and the use of plenty of lemon juice the zucchini acquires an "al dente"/semi-cooked texture. I only make this recipe at the peak of zucchini season in summer when quality and selection are best. From Mediterranean Light. Epsecially good with fresh basil!
1 lb zucchini, washed, sliced paper thin (or comparable squash such as crookneck or pattypan)
1 large lemon, juice of, more to taste
2 garlic cloves, crushed and cut in half
1-2 tablespoon extra virgin olive oil
salt
fresh ground black pepper
2-3 tablespoons fresh basil or fresh parsley, chopped

4 servings

4 hours 15 minutes 15 mins prep

Note: It is your choice to peel or not peel the zuchhini.
Toss the thinly sliced zucchini with the lemon juice, garlic halves, olive oil; salt and pepper to taste. (If I think about it, sometimes I add a bit of finely grated lemon zest, too.) Remember to use a non-reactive bowl for marinating.
Cover bowl and refrigerate 4-8 hours, stirring occasionally.
Once you are ready to serve the salad, remove the garlic cloves. Save one garlic clove, finely minced and toss back into the salad along with the fresh herb of choice. *Important*: stir in the fresh herbs with the zucchini mixture [just] before serving.
Adjust seasoning if necessary.
Best eaten within 24 hours.


Zucchini Lasagna

2 1/2 cups zucchini, sliced 1/4 inch thick (about 2 medium)
1/2 lb lean beef, ground
1/4 cup onions, chopped
2 small tomatoes, cut up
1 (6 ounce) can tomato paste
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup water
1/8 teaspoon pepper
1 egg
3/4 cup low fat cottage cheese
1/2 cup mozzarella cheese, shredded
1 teaspoon flour

4 servings


Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
In small bowl slightly beat egg.
Add cottage cheese, half of shredded cheese and flour.
In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
Bake uncovered at 375 degrees F for 30 minutes.
Sprinkle with remaining cheese. Bake 10 minutes longer.
Let stand 10 minutes before serving.


Stuffed Zucchini

7 fresh zucchini (4-6 inches long)
1/2 cup onions, chopped
1/4 cup olive oil
1/2 cup fresh mushrooms, coarsely chopped
1 clove garlic, minced
1 (3 ounce) package cream cheese
1 egg, beaten
1/2 cup parmesan cheese
3/4 cup fresh parsley, chopped
1/8 teaspoon pepper
parmesan cheese

7 servings


Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.
Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
Add cream cheese, egg, Parmesan, parsley, and pepper.
Mix well; cook for about 10 minutes.
Cool filling slightly and fill zucchini shells.
Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350 degrees until bubbly and golden brown on top.



zucchini pineapple

18 cups ground zucchini
1/2 cup lemon juice
3 cups sugar
1 (46 ounce) can pineapple juice

12 pints Change size or US/metric
Change to: pints US Metric

50 minutes 20 mins prep

bring juices and sugar to a boil.
add squash and simmer 20 minutes.
pack and seal in hot jars and lids.
makes 12 pints of crushed pineapple.
may be used as you would regular pineapple.


Zucchini Cobbler

ZUCCHINI COBBLER TASTES LIKE APPLE PIE
8 cups zucchini
1 cup sugar
3 tablespoons flour
1 dash salt
1 teaspoon cinnamon
3/4 teaspoon cream of tartar
1 tablespoon lemon juice
1 (10 ounce) can crushed pineapple
1 box yellow cake mix or white cake mix (Jiffy)
1/2-1 cup butter, melted
1/2 cup nuts, chopped (optional)

8-10 servings

1 hour 30 minutes 30 mins prep

PEEL AND CUT ZUCCHINI LENGTHWISE, STRIP OUT SEEDS, CUT IN 1/2" SLICES, COOK IN BOILING WATER UNTIL TENDER.
DRAIN, COOL IN COLD WATER FOR 5 MINUTES.
DRAIN, ADD SUGAR, FLOUR, SALT, CINNAMON, CREAM OF TARTER AND LEMON JUICE.
STIR WELL.
ADD PINEAPPLE AND JUICE.
MIX WELL.
DO NOT BEAT.
POUR INTO A GREASED BAKING DISH (13X9" pan).
SPREAD DRY CAKE MIX OVER TOP.
DRIZZLE BUTTER OVER CAKE MIX.
SPRINKLE NUTS ON TOP.
BAKE AT 350F degrees FOR 60 MINUTES.


Zucchini Bread
Traditional recipe. Very good!

3 eggs
2 cups zucchini, shredded and squeeze out all juice
1 1/2 cups sugar
2 cups flour
1 teaspoon salt
3 teaspoons cinnamon
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons vanilla
1 cup nuts (optional)
1 cup vegetable oil

12-15 servings

1 hour 45 minutes 25 mins prep

Mix zucchini, eggs, sugar, oil and vanilla in large bowl.
Add sifted flour, salt, cinnamon, baking powder and baking soda.
Mix well.
Add nuts if desired.
Bake in 9 x 13 inch pan for 40 minutes at 350*.
Cool 20-40 minutes .
Slice and remove from pan


Zucchini Cake

3 eggs
1 cup salad oil
2 cups sugar
2 cups grated zucchini
2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons cinnamon
1 teaspoon vanilla
1 cup chopped nuts (optional)

12-16 servings 1 cake

1 hour 15 minutes 15 mins prep

Beat eggs, salad oil and sugar until creamy.
Then blend in the remaining ingredients Grease and flour Bundt pan.
Bake for 1 hour at 350 degrees.


Zucchini Pancakes

This is a great vegetarian pancake, easy to make and is delicious. This recipe was passed to my Mother over 100 years ago and has been a favorite of the families.
2 cups finely shredded fresh zucchini (, 2 - 8" zucchini required)
4 large eggs, beaten
3/4 cup all-purpose flour
1/2 teaspoon granulated sugar
1/2 teaspoon salt
3 tablespoons extra virgin olive oil or vegetable oil
4 teaspoons baking powder
1/4 cup melted butter or margarine (, for rub)

4 servings 16 pancakes

35 minutes 15 mins prep

Wash and shred zucchini on a fine shredder (DO NOT PEEL).
In a large mixing bowl, beat eggs; add shredded zucchini and mix well using a fork.
Add flour, sugar, salt and olive oil and stir well to blend.
Finally, add baking powder and mix using a spoon (Batter consistency should be like heavy whipping cream).
Preheat griddle to 425- 450 F.
If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary.
Rub grill or frying pan with oil before cooking each batch of pancakes.
Spoon batter onto hot griddle (about 2 tablespoons for each pancake).
Cook until bubbles on the top of the pancake almost stop, about 1 1/2 minutes; turn pancake over and continue to cook for another 1 to 1 1/2 minutes or until pancakes are done.
When done, rub pancakes with melted butter and place in a preheated 250 F oven to keep warm until the remainder are cooked, or serve immediately.
Serve with your choice of jams or syrups.
Also very good with sour cream or yogurt along with your choice of jams or syrups, or you can eat them just plain.
These pancakes are delicious for breakfast, brunch or just as a snack anytime.



Zucchini Stew

A different way to try zucchini! Delicious served over pasta with grated Parmesan Cheese or cheese stuffed tortellni
1 lb Italian sausage, sliced thin (or ground beef)
2 cups celery, sliced
2 lbs zucchini, sliced
1 cup onions, diced
2 (28 ounce) cans tomatoes
2 teaspoons salt
1 teaspoon oregano
1/2 teaspoon basil
2 green peppers, diced
1/4 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon italian seasoning
canned corn (optional) or butter beans, drained (or both) (optional)

6-8 servings

1 hour 5 minutes 15 mins prep

Brown sausage, drain off fat.
Add celery and cook for 10 minutes, stirring occasionally.
Add all remaining ingredients and cook covered for 10 minutes more.
Simmer for 30 minutes, or until zucchini is tender.
(If you use Italian sausage, the longer you cook it, the hotter it gets).


Zucchini Balls

These can be served for dinner, in place of meatballs, with pasta and marinara (meatless tomato) sauce which is the way I usually serve them. They can also be served as an appetizer, with sauce on the side for dipping.
3 tablespoons olive oil
1 medium onion, grated
4-6 small zucchini, grated
3 tablespoons parmesan cheese
1 cup breadcrumbs
2 eggs, plus
2 egg whites
fresh ground pepper, to taste
16-20 ounces marinara sauce

4 servings

1 hour 10 minutes 10 mins prep

Preheat oven to 350?F.
Lightly grease a cookie sheet.
Mix all ingredients together in a medium sized bowl.
Form mixture into small balls (about 1 rounded tablespoon each).
Place on cookie sheet and flatten slightly, bake for 15 minutes on each side at 350?F.
Add balls to a marinara sauce and simmer, covered, for 30 minutes.
Check during simmering to see if more sauce needs to be added.
Serve with pasta and sauce.
**NOTE: If you are going to substitute large zucchini for the small ones called for in the recipe, you should squeeze the grated zucchini dry before adding the rest of the ingredients. Large zucchinis contain much more water than small ones, and may cause the mixture to be too wet to hold together.


Zucchini Chicken

This is an easy and healthy meal. It is almost impossible to find something for dinner that won't elicit complaints from someone in my family. Tonight's only complaint was that I didn't make enough!
2 lbs boneless skinless chicken breast halves
3-4 small zucchini, cut into 1/4 inch slices
3 cups chunky pasta sauce
1/2 teaspoon dried oregano
salt and pepper
white rice (optional)

6-8 servings

25 minutes 5 mins prep

Arrange chicken in a single layer in a baking dish and cover with a thin layer of sauce Bake at 400 for 20 minutes.
Combine the rest of the sauce with the zucchini, oregano, and salt and pepper in a saucepan and heat while chicken cooks Serve with a side of white rice.

[Kebamo]

Ok Miss Carol here are some really interesting Cheese Straw Recipes!

Cheese Straws

These are a "must have on hand" Southern Classic, one of the many "pick-ups."
1/2 lb imported parmesan cheese, very finely grated
1/2 lb sharp cheddar cheese, grated
1 cup butter, at room temp
3 1/2 cups flour
1 teaspoon salt
1 teaspoon cayenne pepper

100 straws

30 minutes 20 mins prep

Preheat oven to 375 degrees.
Grease 3 baking sheets.
Beat the cheeses and butter together until VERY smooth-no chunks.
Mix in flour, salt and cayenne.
Roll out the dough to 1/4 inch thick on a floured board.
Color should be uniform.
With a sharp knife or pastry wheel cut dough into 3/4 inch wide and 3 1/2 inch long strips.
Place on cookie sheet, not touching.
Bake for 8 to 10 minutes.
Watch carefully, you dont want them to brown.
Remove and cool on a rack.
Store in a tightly covered container for 1 week at room temp or 3 months in the freezer (any longer and they taste stale).


Blue Cheese & Parmesan Cheese Straws

1 large egg
2 tablespoons water
1 cup freshly grated parmesan cheese
1 cup finely crumbled blue cheese (any type)
1 (1 lb) package frozen puff pastry, thawed,unfolded
paprika, for sprinkling over pastry

56 straws.


40 minutes 25 mins prep

Preheat the oven to 400 degrees.
Line several baking sheets with parchment paper or spray with nonstick cooking spray.
In a small bowl, beat together the egg and water to make an egg wash; set aside.
In another bowl, toss together the parmesan and blue cheeses; set aside.
On a lightly floured work surface, roll out each puff pastry sheet into a 14-by-10-inch rectangle.
Brush both of the pastry sheets to the edges with the egg wash and sprinkle with paprika.
Sprinkle the cheese mixture over one of the pastry sheets and top with the other pastry sheet, egg wash side down.
Roll out the pastry with a rolling pin to flatten slightly.
Cut the pastry in half horizontally with a sharp knife and then lengthwise into 1/2-inch-wide strips.
Carefully pick up a stick and, with both hands, twist to form a spiral (left hand counter-clockwise, right hand clockwise).
Arrange cheese straws about 1 1/2 inches apart on the prepared cookie sheets, pressing ends onto the sheets.
Bake until golden and puffed, about 12 to 15 minutes.
Remove from the oven and cool before removing to a serving dish.



Spiced Cheese Straws

A classic cocktail snack.
2/3 cup freshly grated parmesan cheese (about 2 ounces)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne
1/2 teaspoon salt
1 puff pastry, thawed and unfolded (from one 17 1/4-ounce package frozen puff pastry sheets)
an egg wash made by beating
1 large egg, with
2 tablespoons water

50 cheese straws

25 minutes 15 mins prep

Preheat oven to 425F and butter 2 large baking sheets.
In a bowl toss together Parmesan, spices, and salt.
On a lightly floured surface roll out pastry sheet into a 16 X 10 inch rectangle and brush with some egg wash.
Cut pastry in half crosswise, forming two 10 X 8 inch rectangles.
Sprinkle Parmesan mixture over 1 rectangle and top with other rectangle, egg-wash side down, pressing firmly to force out any air pockets.
Roll out pastry slightly to make layers adhere (rectangle should be about 10 1/2 X 8 1/2 inches).
Brush pastry with some egg wash and with a sharp large knife or pastry wheel cut lengthwise into 1/4 inch wide sticks.
Arrange cheese straws about 1 1/2 inches apart on baking sheets, pressing ends onto baking sheets.
Bake cheese straws in batches in middle of oven until golden, about 10 minutes.
Transfer to a rack and cool.
May be made 2 days ahead and kept in an airtight container.
Re-crisp in a 425F oven until heated through, about 5 minutes.



Pepperoni Cheese Straws

These are a bit of work but look and taste wonderful. Make for your next party.
2 cups all-purpose flour
1 teaspoon salt
1 lb extra-sharp cheddar cheese, grated (about 3 3/4 cups)
1/2 cup unsalted butter, cut into bits
5-6 tablespoons ice water
1 (2 1/2 ounce) package sliced pepperoni
1 pinch cayenne

50 cheese straws

1 hour 50 mins prep

In a food processor blend the flour, salt, Cheddar, and butter until the mixture resembles meal.
With the motor running add 5 tablespoons of the water and blend the mixture, adding more water if necessary, until it just forms a dough.
Do not over-blend the dough.
Transfer the dough to a sheet of wax paper and halve it.
In the food processor grind fine the pepperoni with the cayenne, add half the dough, reserving the other half, chilled, and blend the mixture until the pepperoni is just distributed throughout the dough.
On the sheet of wax paper halve the pepperoni dough and divide 1 of the halves into thirds, reserving the other half, wrapped and chilled.
Roll each third into an 8-inch rope.
Repeat the rolling procedure with half of the reserved plain cheese dough.
On a new sheet of wax paper arrange the 6 ropes side by side, alternating the pepperoni with the plain, press them tightly together, and top them with another sheet of wax paper.
With a rolling pin flatten the ropes between the sheets of wax paper and roll them into a 1/8-inch-thick rectangles (about 15 by 7 inches).
Transfer the dough and the wax paper to a baking sheet and chill it for at least 1 hour or overnight.
Repeat the entire procedure with the reserved plain cheese and pepperoni doughs.
The sheets of dough may be made 1 week in advance and kept covered tightly and chilled.
Cut the sheets of dough crosswise into 1/2-inch-wide strips, discarding the wax paper.
Bake the strips in batches on greased baking sheets in the middle of a preheated 400?F.
oven for 10 minutes, or until they are golden, transferring them as they are baked to racks, and let them cool.
Serve the straws freshly baked.



Phyllo Feta Cheese Straws

This is different from regular cheese straws, this one is filled with feta cheese; they are nice and cirspy and melt in your mouth. My friend Ms.Georgie gave me this recipe.
1 lb feta cheese
1/2 cup flat leaf parsley, fine chopped
14 sheets fresh phyllo dough
1/2 cup butter, melted

14 servings

40 minutes 30 mins prep

Heat oven to 400. crumble the feta cheese and mix in the parsley, stir to combine and break feta into smaller chunks. Start with good fresh or frozen phyllo. the key is to purchase it at a place which sells a lot, so you know it is fresh. Take a sheet of dough and brush with butter. Place 2 tbsp of the cheese lixture along the bottom of one of the short sides. Don't pull the filling too close to the edges or it will seep out the sides. Fold the long edges of the dough in about 2 inches on each side. Flatten and dols the short end of the dough over the top of the fillinbg. Roll up to give a tube effect, then brush with butter and place on greased sheet. Continue using each sheet of dough and 2 tbsp filling. Bake for 10 minutes at 4oo. serve warm from the oven.
TIP:.
Feta is a salty hard cheese sold in many packs. My friend uses vacuum wrapped ones in a little brine, and sometimes chunks in a tube of brine.If you only see other types, you can soak it in a covered bowl of water to release some of the salt.


Phyllo Cheese Straws With Pesto

I love these as a snack or with a meal! They make great appetizers, too!
8 ounces cream cheese with vegetables, softened
1 egg, lightly beaten
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1 (16 ounce) box phyllo dough, thawed
8 tablespoons butter, melted
store-bought basil pesto, for dipping

20 straws

40 minutes 30 mins prep

Preheat oven to 375º.
In a small bowl, combine the cream cheese, lightly beaten egg, parmesan, and salt. Stir to combine.
Spoon mixture into a plastic zip-top bag. Set aside. To use as a pastry bag, cut corner off bag to make a 1/4-inch diameter opening.
Lay out thawed phyllo dough.
Working quickly to keep dough from drying out: brush top sheet with melted butter, pipe cheese filling along long edge of phyllo 1/2-inch from each end. Fold over ends to seal in filling and roll up straw. Repeat with remaining sheets of phyllo and place on a baking sheet.
Bake until golden, about 10 minutes.
Makes 20 straws.
Serve warm with pesto for dipping.