The Friday Chef

A la carte

<< June 2004 >>
Sun Mon Tue Wed Thu Fri Sat
 01 02 03 04 05
06 07 08 09 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30

If you want to be updated on this weblog Enter your email here:

rss feed

Saturday, June 26, 2004
Pet Poll Results

Here are are the results from last week's poll~

Which pet would you like to see in the
    Big Brother house this season?

Which Pet  Submitted by   # of votes  % of  votes
Pit Bull  TVJunkie   10  28% 
Scorpion  Gforce   10  28%
Boa Constrictor  Grace    5  14%
Bunny  Teem    3   8%
Wolvobragon  Overg    3   8%
Kitty  SiandaAm    2   6%
Ophelia the  Pig  Lifeonhold    2   6%
Man-Eating Shark  KatJam    1   3%

It was obvious to me that some people
cheated on this poll.
It was also obvious that Kat Jam didn't.

Posted at 06:30 pm by ChefGrace
(3) Shout Outs  

Friday, June 25, 2004
Zucchini Rice Pudding

Okay, there's really no zucchini in this recipe.
It's actually made with bananas.

3 cups milk
1 cup short grained white rice
3 bananas, mashed
1/2 tsp. nutmeg
1 Tbs. brown sugar
1 tsp. vanilla extract

Preheat oven to 350 degrees.

Mix all ingredients well and pour into
1 1/2 quart casserole.

Bake for 1 to 1 1/2 hours, stirring every 20 minutes,
until rice
is tender

I usually sprinkle cinnamon on top afterwards.

Posted at 02:42 pm by ChefGrace
Care to Comment?  

Zucchini Fritterz

Vegetable oil
1/2 cup milk
1 egg, lightly beaten
1 cup all purpose flour
1-1/2 teaspoons baking powder
1/2 of 1 ounce package ranch dip mix
2 cups shredded zucchini

Fill a deep fat fryer OR a skillet with oil to a 2 inch depth.

Heat to 375 degrees F.

Meanwhile, combine milk and egg in a mixing bowl.

Stir together dry ingredients and add to egg mixture;

blend well.

Fold in zucchini. Drop batter by rounded teaspoons into

hot oil. Fry until deep golden brown, turning once.

Drain thoroughly on paper towels.

Makes about 2 dozen fritterz.

Posted at 11:40 am by ChefGrace
Care to Comment?  

Stuffed Zucchini

6 fresh zucchini (about 6 inches long)
1/2 cup chopped onion
1/4 cup vegetable oil
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
1 package (3 ounces) cream cheese
1 egg, beaten
1/2 grated Parmesan cheese
3/4 cup finely chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
Additional Parmesan cheese

Cut zucchinis in half length-wise.
Scoop out insides of zucchini (I use a melon baller).
leaving about 1/4 inch shell. Finely chop zucchini pulp,
set aside.

Saute onion in oil in a large skillet. Add mushrooms,
garlic and reserved chopped zucchini, cook over
medium heat until most of the moisture evaporates.
Add cream cheese, egg, Parmesan cheese, parsley,
salt and pepper. Mix well, cook for 10 minutes. Cool
filling slightly before filling zucchini shells. Sprinkle
with more Parmesan cheese.

Place on a baking sheet, bake at 350 degrees for
30 minutes until bubbly and golden brown on the top.

Posted at 11:27 am by ChefGrace
Care to Comment?  

Zucchini Bread

3 cups flour
3/4 cup brown sugar
3/4 cup white sugar
4 1/2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. salt
4 eggs
2/3 c. vegetable oil
2 cups grated zucchini
1 tsp. cinnamon
2 tsp. grated lemon peel

Preheat oven to 350 degrees. Grease two loaf pans.
In large bowl, mix flour, sugar, baking powder,
cinnamon, nutmeg, and salt. In medium bowl 
beat eggs slightly; stir in oil, zucchini, and lemon
peel. Combine liquid and flour mixtures, just until
flour is moistened. Spread evenly into pans. Bake
one hour or until a toothpick inserted in center comes
out clean. Cool in pans on rack 10 minutes, then
remove from pans.

Posted at 11:01 am by ChefGrace
(1) Shout Outs  

Next Page