18408 upside down zucchini gingerbread Recipes

gingerbread cake and cookie mix, instant vanilla pudding and pie filling, toffee bits, caramel sauce, apricot jam, have on hand, milk, eggs, maraschino cherries

gingerbread people, dark molasses, brown sugar, cold water, shortening, all-purpose flour, baking soda, salt, ground allspice, ground ginger, ground cinnamon, frosting, if using self- rising flour , omit baking soda and salt.

gingerbread cake mix, one 8 ounces) unsweetened pineapple tidbits, drained, fresh or frozen cranberries, brown sugar, ground cinnamon, ground nutmeg

gingerbread cake/cookie mix, butter, melted, water, chopped mixed candied fruit, chopped pecans, raisins, sugar, orange juice

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)

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

gingerbread mix (i used hodgson mills whole wheat ), soy flour, baking powder, salt, cinnamon, ginger, splenda sugar substitute, low-fat milk, egg (separated ), egg white

gingerbread-flavored syrup, vanilla-flavored syrup, cold milk

gingerbread, bisquick baking mix, brown sugar , packed, molasses, whipping cream, ground cinnamon, ground ginger, egg, lemon glaze, powdered sugar, butter or 2 tbsp margarine, melted, lemon peel, grated, lemon juice

gingerbread mix, water, butter or margarine, melted, candied orange peel, golden raisins, chopped pecans, powdered sugar, lemon juice or orange juice

gingerbread cake mix, water, lemon juice, ripe pears, sugar, divided, butter, divided, ground cinnamon, divided, ground ginger, divided, cream cheese, softened, brown sugar, orange juice, grated orange peel, rum extract, heavy whipping cream , whipped

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.