Cucumbers with Vinegar

9 September 2011
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Ingredients

  • 2 cups cucumbers, peeled and sliced
  • 1/2 cup vinegar
  • 1/2 cup water
  • Dash of salt and pepper

Instructions

  1. Combine all ingredients and chill.

Cooking time (duration): 10 minutes to prepare

Number of servings (yield): 8

Meal type: dinner

Culinary tradition: USA (General)

My rating: 5 stars:

Zucchini Meat Loaf

9 September 2011
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Ingredients

  • 2 eggs slightly beaten
  • 2 cups shredded zucchini, (1 large or 2 small)
  • 1/3 cup bread crumbs
  • 1/3 cup chopped onion
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp oregano
  • 1 1/2 pounds ground beef
  • Toppings:
  • 1 tbsp packed brown sugar
  • 2 tbsp ketchup
  • 1/2 tsp yellow mustard

Directions:

1   Preheat oven to 350 degrees.

2  In a large bowl, mix all meat loaf ingredients until well blended.

3  Press mixture into ungreased 91/2 inch deep dish glass pie plate.

4  Bake for 35 minutes.

5. Will meatloaf is cooking, mix all topping ingredients.

6  Remove meat loaf from oven; pour off drippings.

7  Spread topping over meatloaf. 8 Return to oven; bake 10 to 15 minutes longer or until thoroughly cooked in center.

Variations

I added some minced garlic and worcestershire sauce for more favor.

Cooking time (duration): 1 hour ten minutes

Number of servings (yield): 8

Meal type: supper

Culinary tradition: USA (General)

My rating: 3 stars:

Sweet Pickle Relish–Home Made

9 September 2011
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Ingredients

  • 4 cups chopped cucumbers (about 4 medium)
  • 2 cups chopped onions
  • 1 cup green pepper chopped
  • 1 cup sweet red pepper chopped
  • 1/4 cup canning salt ( or Kosher Salt)
  • 3 1/2 cups sugar
  • 2 cups cider vinegar
  • 1 tbsp celery seed
  • 1 tbsp mustard seed

Instructions

  1. Combine cucumber, onions, green and red peppers in a large bowl; sprinkle with salt and cover with cold water. Let stand 2 hours.
  2. Prepare home canning jars and lids according to manufacturer’s instructions.
  3. Drain vegetables thoroughly; press out liquid.
  4. Combine sugar vinegar, celery seed and mustard seed in a large saucepot; bring to a boil.
  5. Add drained vegetables; simmer 10 minutes.
  6. Carefully pack hot relish into canning jars; leaving 1/4 inch head space. Adjust caps.
  7. Process 10 minutes in boiling water bath canner

Cooking time (duration): 2 hours

Number of servings (yield): 8 half pin jars

My rating: 5 stars:

Chicken Pasta Salad With Cucumber

9 September 2011
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Ingredients

  • I cup uncooked macaroni
  • 3/4 cup mayonnaise
  • 1 tbsp onion, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 cups cooked chicken, chopped
  • 1 cup peeled chopped cucumber
  • 1 rib celery, chopped

Instructions

  1. Cook macaroni according to package directions.
  2. Combine mayonnaise, onion, salt and pepper in bowl; mix well.
  3. Add warm macaroni, chicken, celery, and cucumber; mix gently.
  4. Chilled covered, for 2 hours or longer

Variations

Can add other spices/ingredients. I added roasted red pepper to give it more color and a bolder taste

Cooking time (duration): 30

Number of servings (yield): 6-8

Meal type: supper

My rating: 3 stars:

Quick Zucchini Pie

8 September 2011
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Ingredients

  • 1 cup chopped zucchini
  • 1 cup chopped tomato
  • 1/2 cup chopped onion
  • 1/3 cup grated Parmesan Cheese
  • 2/3 cup Bisquick
  • 3/4 cup milk
  • 2 eggs
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Heat oven to 400 degrees.
  2. Lightly grease bottom and side of pie plate.
  3. Mix, zucchini, tomato, onion and cheese. Pour into pie plate.
  4. Stir remaining ingredients with a fork.
  5. Pour evenly into pie plate.
  6. Bake for 35 minutes or until knife inserted in the center comes out clean.
  7. Cool at least 10 minutes.

Cooking time (duration): 35

Number of servings (yield): 6-8

Meal type: dinner

My rating: 4 stars:

Zucchini Hamburger Pie

8 September 2011
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Ingredients

  • Pastry for a double crust pie (9 inches)
  • 4 medium zucchini cut into 1/4 in slices or shredded (about 4 1/2 cups)
  • 1/2 pound ground beef (I used 1pound)
  • 1/2 cup finely chopped green pepper
  • 1/2 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tbs dried minced onion
  • 1 tsp each salt, oregano and parsley
  • 1/2 tsp garlic salt
  • 2 medium tomatoes, sliced

Instructions

  1. Line a 9 inch pie plate with bottom pastry; trim even with edge of plate.
  2. Arrange half of the zucchini in pastry shell; set aside.
  3. In a large skillet, cook beef and green peppers over medium heat until meat is no longer pink drain.
  4. Stir in the bread crumbs, Parmesan cheese, onion, salt, oregano, parsley, and garlic salt.
  5. Spoon half over the zucchini; repeat layers. Arrange tomatoes over top.
  6. Roll out remaining pastry to fit top of pie; place over filling cut slits in top of pastry.
  7. Bake at 350 degrees for 60-65 minutes or until golden brown.
  8. Let stand for 5 minutes before cutting.

Cooking time (duration): 60-65

Number of servings (yield): 6-8

Meal type: dinner

My rating: 4 stars:

Zucchini Chocolate Chip Muffins

7 September 2011
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Ingredients

  • 1 1/2 cups all purpose flour
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 egg lightly beaten
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 tbs lemon juice
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini
  • 1/4 cup miniature semisweet chocolate chips

Instructions

  1. Preheat oven to 350 degree.
  2. In a bowl, combine flour,sugar,baking soda,cinnamon and salt.
  3. Combine the egg, oil, milk, lemon juice and vanilla; mix well.
  4. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips.
  5. Fill muffins cups two-thirds full.
  6. 6Bake for 20-25 minutes or until done.

Cooking time (duration): 20-25

Number of servings (yield): 12

Meal type: breakfast

My rating: 5 stars:

Zucchini Oatmeal Brownies

7 September 2011
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Ingredients

  • 1/2 cup applesauce
  • 1 1/4 cup sugar
  • 2 tsp of vanilla extract
  • 1 cup oats ground in the blender
  • 1 cup of flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cocoa powder
  • 2 cups shredded zucchini
  • 1/3 cup of peanut butter/chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix applesauce, sugar and vanilla.
  3. In a separate bowl, mix ground oats, flour, soda, salt and cocoa until well blended.
  4. Combine flour mixture with the applesauce mixture and add the shredded zucchini and chips. Mix well until like a cake batter.
  5. Pour into a greased 9×13 pan and bake for 30 minutes or until middle springs back up.

Cooking time (duration): 30

Number of servings (yield): 24

Meal type: dessert

My rating: 5 stars:

Easy Zucchini Pie

7 September 2011
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Ingredients

  • 2 cups of shredded or diced zucchini
  • 1 medium onion, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 cup Bisquick
  • 3 eggs, beaten
  • 1 tbsp parsley
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1/2 cup more shredded mozzarella cheese

Instructions

  1. Preheat oven to 350 degrees and grease a deep pie dish.
  2. Combine all ingredients in a large bowl, except for second 1/2 of mozzarella.
  3. Dump into the prepared pie dish and top with remaining cheese.
  4. Bake for 30-35 minutes, or until the filling is set and the cheese is melted and golden brown.

Cooking time (duration): 30-35

Number of servings (yield): 12

Meal type: Side Dish

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Chocolate Zucchini Bundt Cake

7 September 2011
Comments (0)

Ingredients

  • 3 cups shredded zucchini
  • 3/4 cup cocoa
  • 1 2/3 cup flour
  • 2 cups sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350 degrees.
  2. Coat a 9 inch bundt pan with cooking spray set aside.
  3. In a large bowl, combine cocoa, flour,sugar,cinnamon, baking powder, baking soda, and salt.
  4. In a small bowl, combine eggs,oil, and vanilla.
  5. Add egg mixture to dry ingredients and beat vigorously by hand until well blended (mixture will be very stiff).
  6. Stir in shredded zucchini until well blended, pour batter into prepared pan.
  7. Bake 50-55 minutes or until tester comes out clean.
  8. Cool in a pan or a wire rack for 20 minutes. Remove from pan and cool completely.

Cooking time (duration): 50-55

Number of servings (yield): 16

Meal type: dessert

My rating: 4 stars:

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