25300 blueberry zucchini che Recipes

blueberries, rinsed and drained, all-purpose flour, butter, softened, white sugar, eggs, grated lemon zest, all-purpose flour, baking powder, salt, milk

blueberry bagel, split, butter, egg, salt and pepper to taste, american cheese

blueberry pie filling, lemon juice, white cake mix, chopped pecans, butter, melted

blueberries, white sugar, all-purpose flour, baking powder, lemon zest, ground nutmeg, ground cinnamon, salt, milk, heavy cream

blueberries, lemon juice, sugar, cornstarch, all-purpose flour, baking powder, salt, shortening, sugar, egg, slightly beaten, lowfat milk

blueberries, cranberries, sugar, crushed graham crackers, brown sugar, melted butter, sliced almonds

zucchini , sliced in matchsticks (about 4 small s), roasted chicken, shredded, raspberry vinegar, walnut oil (you can substitute olive oil)

blueberries, all-purpose flour, baking powder, sugar, egg whites, butter, skim milk, sugar

blueberries (or peaches, raspberries, & strawberries), banana, frozen, pomegranate juice (or other unsweetened fruit juice), nonfat, plain kefir, ground flaxseed, honey

blueberry, oatmeal, flour, brown sugar, butter, cool whip topping

zucchini (1 lb total ), loosely packed fresh mint leaves, extra-virgin olive oil, fresh lemon juice, fine sea salt, pine nuts (1 oz) 1 (6-oz) piece grana padano or parmigiano-reggiano, garnish: thinly sliced tips of 2 zucchini blossoms*; 4 fresh mint sprigs, special equipment : a japanese benriner** or other adjustable-blade slicer

blueberries (10 oz), water, sugar , or to taste, amber rum, fresh lemon juice

zucchini with parmesan, zucchini, good olive oil, yellow onions cut in half and sliced, kosher salt, freshly ground black pepper, freshly grated parmesan cheese, ends of the zucchini and, if they are large, cut in half lengthwise. slice the zucchini diagonally in 1/2-inch slices. heat 2 tbsp of olive oil in a large (12-inch) saute pan and add the onions. cook for 10 minutes on medium-low heat, until they start to brown. add half the zucchini, 1 tsp salt, and 1/4 tsp pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. sprinkle with parmesan and cook for 30 seconds more. remove to a serving platter and repeat with the rest of the zucchini. serve immediately. note: if you cook too much zucchini in 1 pan, you end up steaming rather than sauteeing it.