36996 knock try zucchini nut milkshake Recipes

uncooked multigrain bow tie pasta, zucchini, sliced, olive oil, divided, loosely packed basil leaves, shredded parmigiano-reggiano or parmesan cheese, divided, pine nuts, toasted, garlic cloves, peeled and halved, sweet onion, chopped, peeled and deveined cooked medium shrimp, reduced-fat evaporated milk, lemon juice, kosher salt, grated lemon peel, coarsely ground pepper

tri-color noodles, mayonnaise, green onions chopped into small pieces, tuna (drained ), salt, pepper

zucchini or 1 medium , sliced, margarine, water, chicken bouillon or 1 tsp beef bouillon, mushrooms or 4 oz fresh, soy sauce, cornstarch, salt

zucchini, sliced (zucchini approx 7-inch long), potatoes, peeled and cut into bite-sized pieces, carrot, sliced, celery, sliced, onion, sliced, worcestershire sauce, basil, oregano, grated parmesan cheese, butter

zucchini or 1 large , sliced, sliced mushrooms, sliced onions, flour tortillas, vegetable oil, chili (optional) or taco seasoning (optional), sour cream, tomato, onion, salsa, shredded cheese, lettuce

zucchini (or yellow squash) or 6 small , peeled and diced (or yellow squash), butter, melted, salt, pepper, eggs, well beaten, milk, flour, gruyere cheese, shredded

zucchini , hollowed out, flesh reserved and chopped, bacon, chopped, minced onion, salt and freshly ground black pepper, garlic clove, minced, vine-ripened tomatoes, seeded and chopped, fresh corn kernels (from about 2 ears of corn), zucchini, diced into 1/4-inch pieces, chopped fresh cilantro leaves, grape tomatoes, zucchini slices, halved, green onions, green parts only

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

tri-tip beef roast (also called triangular roast; about 2 inches thick), salt, black pepper, olive oil, tomatoes (5 cups), salt, dried hot red-pepper flakes, extra-virgin olive oil, fresh flat-leaf parsley leaves, garlic clove, sliced, red-wine vinegar

tri-tip roast, vegetable oil (i use canola), honey, worcestershire sauce, red wine vinegar, tenderizing beef marinade, salt, ground pepper, garlic powder, crushed rosemary

tri-colored small potatoes, kosher salt, dijon mustard (or to taste), champagne or 2 tbsp white wine vinegar, shallots, finely diced (i used three! ( ), good quality extra-virgin olive oil, sea salt & freshly ground black pepper, fresh flat-leaf parsley, roughly chopped (can use dried , to taste), fresh dill, roughly chopped (can use dried , to taste)

tri-color spiral pasta, cheddar cheese, cubed, cucumber, peeled and cubed, tomato, chopped, sliced ripe olives, red pepper, chopped, green pepper, chopped, onion, chopped, knorr vegetable soup mix, olive oil, red wine vinegar

tri-tip, worcestershire sauce, black pepper, salt, garlic, chili pepper, onion salt, cumin, cilantro

zucchini, kosher salt, simple syrup , recipe follows, zucchini water, unfiltered sake, cold, gin, zucchini, for garnish, sugar, water

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.