|The Fannie Farmer Baking Book|
|by Marion Cunningham|
A superb collection of more than 800 recipes drawn from both America's rich past and new culinary discoveries.
Tip: Try you peel zucchini for grilling for more results.
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Serve hot or at room temperature. For a great picnic ... brown. 5. Invert onto serving platter. Cut in wedges and serve with the sauce. Makes 4 servings.
Quarter potatoes and ... 6 minutes. Cut zucchini into chunks, peppers ... onto skewers and grill over coals or ... marinade onto kabobs as a sauce. Serves 6.
Start fire in grill, placing grill ... ungreased cookie sheet. Broil, 3-5 inches from heat source, 10-12 minutes, turning occasionally. Serve as directed.
Prepare barbecue (high ... salt and pepper. Grill chicken until cooked ... small fresh green chili available at Latin American markets and some supermarkets.
Combine tomatoes, zucchini, corn, green ... stirring gently. Stir gently and serve chilled or at room temperature with additional picante sauce. 4 cups salad.
Preheat oven to ... enough to handle, peel off skin and ... mixture. Bake, uncovered, for about 15 minutes ... Mix the garlic, zucchini, onion and ... meat lover. Serves 4.
Combine all marinade ... air tight container for up to 3 days. Place eggplant, zucchini and squash in ... hours, turning once. Grill over hot coals ... and flank steak grilling.
Wrap vegetables in triple layer of tin foil, folded sides together. Cook on grill for approximately 20 to 30 minutes turning every 10 minutes.
Heat grill. In a ... juice and zest. Add remaining ingredients to bowl, toss gently to coat. Grill 8 minutes or until vegetables are tender, turning once.
Use a large ... and seal tightly. Grill by direct heat method for charcoal, by indirect ... checking packets after 30 minutes. Serve hot or cold. Serves 6 to 8.
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