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<channel>
	<title>Fast and Delicious Recipes</title>
	<atom:link href="http://www.mangerati.com/feed" rel="self" type="application/rss+xml" />
	<link>http://www.mangerati.com</link>
	<description></description>
	<pubDate>Mon, 16 Nov 2009 06:40:09 +0000</pubDate>
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	<language>en</language>
			<item>
		<title>Zuppa Minestra Di Pomodori</title>
		<link>http://www.mangerati.com/zuppa-minestra-di-pomodori</link>
		<comments>http://www.mangerati.com/zuppa-minestra-di-pomodori#comments</comments>
		<pubDate>Sat, 14 Nov 2009 20:07:13 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
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		<description><![CDATA[<h3>Bev: Gattinara.
</h3>
Peel and coarsely chop the tomatoes, saving the juice.
In a deep, heavy saucepan, combine the tomatoes and juice with the garlic, basil, salt, lemon juice, and nutmeg.
Bring to a full boil.
Lower heat and simmer gently approx.
30 minutes.
Cool and puree in an electric blender.
Rinse the saucepan and dry well.
Place over medium heat and melt the butter.
Blend in the flour, stirring vigorously about 1 minute.
Add the seasoned chicken broth, stirring constantly with a large wooden spoon until the mixture comes to a full boil.
Cover and cook over low heat about 12 minutes.
Add the tomato puree to the thickened broth and cook over low heat approx.
15 minutes longer.
Taste and add the sugar, if the broth seems too acid.
Serve hot in bowls or chill well and serve cold.
If desired, float the slices of italian bread on top.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuppa-minestra-di-pomodori/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuppa Matta (Bread Salad With Tomatoes, Fenne</title>
		<link>http://www.mangerati.com/zuppa-matta-bread-salad-with-tomatoes-fenne</link>
		<comments>http://www.mangerati.com/zuppa-matta-bread-salad-with-tomatoes-fenne#comments</comments>
		<pubDate>Sat, 14 Nov 2009 19:37:13 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
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		<description><![CDATA[Soak the slices of bread in cold water to cover until moist, 10 to 15 minutes.
Squeeze each slice between your fingers to get rid of extra moisture.
Tear into small chunks.
Place the bread in a large bowl &#038; add the onion, tomatoes, cucumber, celery, fennel, pepper, radishes, olives &#038; basil leaves.
Mix the vinegar &#038; oil, add lots of salt &#038; pepper.
Pour over salad &#038; serve at rom temperature.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuppa-matta-bread-salad-with-tomatoes-fenne/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuppa Inglese Sponge Cake</title>
		<link>http://www.mangerati.com/zuppa-inglese-sponge-cake</link>
		<comments>http://www.mangerati.com/zuppa-inglese-sponge-cake#comments</comments>
		<pubDate>Sat, 14 Nov 2009 19:06:13 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
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		<description><![CDATA[Have ingredients at room temperature at least an hour before baking.
Beat egg yolks until thick and lemon colored.
Beat in sugar, lemon juice, orange rind and sherry.
Beat until foamy.
Sift flour three times and fold into egg yolks gently but thoroughly.
Beat egg whites until foamy, add salt and beat until stiff but not dry.
Fold in yolks.
Pour batter into ungreased 9-inch spring-from pan and bake in moderate oven 350, 50 to 60 minutes Test by pressing lightly with finger tip; if cake springs back at once, it is done.
Leave cake in pan to cool, and invert on wire rack.
Remove from pan after thoroughly cooled and cut into 4 layers.
Fill between layers with a custard filling.
Spread with sweetened whipped cream over top and sides of cake, sprinkle withcandied fruit.
Serve immediately.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuppa-inglese-sponge-cake/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuppa Inglese</title>
		<link>http://www.mangerati.com/zuppa-inglese</link>
		<comments>http://www.mangerati.com/zuppa-inglese#comments</comments>
		<pubDate>Sat, 14 Nov 2009 18:20:12 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
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		<description><![CDATA[Bring the milk and half the sugar to a boil in a large saucepan.
Whisk the egg yolks in mixing bowl and beat in the remaining sugar.
Sift in the flour and beat it in.
Beat 1/3 of the boiling milk into the egg mixture.
Return the remaining milk to a boil and beat in the egg mixture, continuing to beat until the pastry cream thickens and comes to a boil.
Cook, beating about 1 minute.
Remove the cream from the heat and pour half into each of 2 bowls.
Stir the orange zest and vanilla extract into one and the chocolate and cinnamon into the other.
Press plastic wrap against the surface of each and refrigerate until cold.
For the syrup: bring the water and sugar to a boil in a small pan.
Cool and add the rum.
Cut the pane di spagna into thin vertical slices.
Place a layer of the slices in the bottom of a glass bowl and moisten with the syrup.
Spread with half the orange cream.
Cover with another layer of the pane di spagna and moisten with the syrup and cover with a layer of the chocolate cream.
Repeat with the remaining ingredients, ending with a layer of the cake slices and moistening with the remaining syrup.
Whip the cream and spread on the top.
Decorate with some chocolate shavings and the candied fruit.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuppa-inglese/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zupa Pomidorova (Tomato Soup)</title>
		<link>http://www.mangerati.com/zupa-pomidorova-tomato-soup</link>
		<comments>http://www.mangerati.com/zupa-pomidorova-tomato-soup#comments</comments>
		<pubDate>Sat, 14 Nov 2009 18:17:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
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		<description><![CDATA[In small ammount of water cook 4 medium tomatoes and 2 carrots 10 minutes pilled tomatoes mix ind blender.
Carrot shredd and add to chicken stock with rice.
Cook 20 minutes until rice will be done.
Combine vegetable boulion.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zupa-pomidorova-tomato-soup/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zupa Migdalowa</title>
		<link>http://www.mangerati.com/zupa-migdalowa</link>
		<comments>http://www.mangerati.com/zupa-migdalowa#comments</comments>
		<pubDate>Sat, 14 Nov 2009 17:49:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
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		<description><![CDATA[Heat milk just to simmering in a large saucepan.
Add all the ingredients; stir until well mixed.
Cook over low heat 3 to 5 minutes.
Serve hot as is traditional for christmas, or chill before serving.
<h3>Notes:</h3>
: difficulty: easy.
: time: 1/2 hour.
: precision: approximate measurement ok.
: original recipe passed down through the generations and translated from polish into english with a few mods by edward chrzanowski: mfcf, university of waterloo, waterloo, ontario, canada ihnp4,allegra,utzoo!watmath!echrzanowski.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zupa-migdalowa/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zupa Kartoflana (Potato Soup)</title>
		<link>http://www.mangerati.com/zupa-kartoflana-potato-soup</link>
		<comments>http://www.mangerati.com/zupa-kartoflana-potato-soup#comments</comments>
		<pubDate>Sat, 14 Nov 2009 17:23:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
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		<description><![CDATA[Cover vegetables with water, add seasoning and cook until well done.
Force through sieve.
Heat butter until light brown, stir in flour, and let mixture cook until it bubbles and is well blended.
Gradually add hot milk to the flour mixture and let simmer just below the boiling point until mixture is smooth and thick.
Add to strained vegetables and let simmer until smooth and thickened.
Sprinkle with chopped parsley and serve with egg barley.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zupa-kartoflana-potato-soup/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuppa Inglase</title>
		<link>http://www.mangerati.com/zuppa-inglase</link>
		<comments>http://www.mangerati.com/zuppa-inglase#comments</comments>
		<pubDate>Sat, 14 Nov 2009 17:22:12 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[This is the easy looking one from "the art of italian cooking.
Zuppa inglese means english soup but is really an italian rum cake concoction.
Make the zabaglione custard first.
You break egg yolks into top part of double boiler.
Add sugar.
Beat with until light lemon color and balended.
Add marsala; beat thoroughly again.
Put top of double boileron bottom that has water boiling, and cook mixture about 5 minutes Or til it begins to thicken.
Beat constantly while cooking.
Dont.
Boil.
Set aside to cool.
Slice a spongecake into three layers.
Place one layer on plate, pour 1/3 cup rum over.
Cover with 1/3 of zambalione.
Do 2nd and 3rd layer the same.
When good and cold, beat whipping cream with 2 tbls.
Sugar, and spread over the cake.
A sprinkle with glazed fruit.
Served 12-14.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuppa-inglase/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini-Streusel Bundt Cake</title>
		<link>http://www.mangerati.com/zucchini-streusel-bundt-cake</link>
		<comments>http://www.mangerati.com/zucchini-streusel-bundt-cake#comments</comments>
		<pubDate>Sat, 14 Nov 2009 16:45:14 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
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		<description><![CDATA[Place zucchini on several layers of paper towels; cover with additional=20 paper towels.
Let stand 5 minutes, pressing down occasionally.
Set = aside.
Combine brown sugar and next 4 ingredients in a bowl; stir well, and set =.
Aside.
Combine flour and next 4 ingredients in a large bowl; make a well =.
In center of mixture.
Combine yogurt and next 4 ingredients; stir well.
=20 add zucchini.
Add to flour mixture; stir just until dry ingredients are=20 moistened.
Spray a 12-cup bundt pan with cooking spray; sprinkle with breadcrumbs.
=20 spoon 1/3 of batter into prepared pan; top with half of brown sugar=20 mixture.
Spoon half of remaining batter into pan; top with remaining brown sugar=20 mixture and batter.
Bake at 350 degrees for 1 hour or until a wooden pick inserted comes out =.
Clean.
Cool 10 minutes; remove from pan.
Cool completely on wire rack.
=20 combine powdered sugar and next 2 ingredients.
Drizzle over cake.
Servings serving size: 1 slice calories 245 22% from fat, 6 = grams=20 fat 1 grams sat, 1.6 grams mono, 3 grams poly, 13 mg chol, 164 mg sodium.
Comments: what makes a cake moist and tender? butter, oil, sour cream, =.
And egg yolks.
In this recipe half of the fat from this cake was taken = out=20 and zucchini was added for moistness.
Its also a great-tasting way to = use=20 up some of that late-summer zucchini crop! dorothy cross for meal master = by:=20 cygnus, hcpm52c &#038; cmineah posted on nvn #68622 by cmineah =20 [electrawoman] on 10/08/93, mm format.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-streusel-bundt-cake/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuppa Imperiale</title>
		<link>http://www.mangerati.com/zuppa-imperiale</link>
		<comments>http://www.mangerati.com/zuppa-imperiale#comments</comments>
		<pubDate>Sat, 14 Nov 2009 16:35:12 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
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		<description><![CDATA[Preheat oven to 400 degrees fahrenheit.
Butter a raised edge 81/2 inch by 12 inch cookie sheet.
In a mixing bowl, stir together eggs, butter, cheese and semolina.
Spread paste into buttered cookie pan and bake 10 minutes, until light golden brown.
Remove and flip out on to board to cool.
Cut into 1/4 inch cubes.
Bring chicken broth to boil and drop in squares.
Simmer 10 minutes and serve, garnished with grated cheese.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuppa-imperiale/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuni Indian Bread</title>
		<link>http://www.mangerati.com/zuni-indian-bread</link>
		<comments>http://www.mangerati.com/zuni-indian-bread#comments</comments>
		<pubDate>Sat, 14 Nov 2009 16:34:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
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		<description><![CDATA[Use light setting.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuni-indian-bread/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini-Shrimp Coquilles</title>
		<link>http://www.mangerati.com/zucchini-shrimp-coquilles</link>
		<comments>http://www.mangerati.com/zucchini-shrimp-coquilles#comments</comments>
		<pubDate>Sat, 14 Nov 2009 16:01:13 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Grease bottom of deep skillet with butter.
Add shrimp, zucchini, wine, water, fennel seed and lemon juice.
Cover and bring to boiling point over medium heat.
Turn shrimp over and continue cooking 1 minute longer over medium heat, covered.
Using slotted spoon, remove shrimp and zucchini from skillet and set aside.
Bring liquid in skillet to boil; do not cover.
Continue cooking 5 minutes over high heat to reduce by 3/4.
Mix in bercy sauce, salt, pepper, and tabasco.
Cook 1-2 minutesover medium heat.
Replace shrimp and zucchini in sauce and mix well.
Spoon mixture into scallop shells and topp with breadcrumbs.
Broil in oven for several minutes or until hot.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-shrimp-coquilles/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuni Bread</title>
		<link>http://www.mangerati.com/zuni-bread</link>
		<comments>http://www.mangerati.com/zuni-bread#comments</comments>
		<pubDate>Sat, 14 Nov 2009 15:44:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[This southwest indian bread combines the high-rising texture of white bread with the crunchiness of corn bread.
It is excellent with a good, hot southwestern chili.
Note that all-purpose flour is used instead of bread flour in this recipe.
Add ingredients to your bread machine pan in the order given.
This recipe can be used with the regular or rapid bake cycles.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuni-bread/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuppa Di Verdura Stufata (Summer Minestrone)</title>
		<link>http://www.mangerati.com/zuppa-di-verdura-stufata-summer-minestrone</link>
		<comments>http://www.mangerati.com/zuppa-di-verdura-stufata-summer-minestrone#comments</comments>
		<pubDate>Sat, 14 Nov 2009 15:42:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
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		<description><![CDATA[Cut the eggplant in 1-inch cubes.
Place the cubes in a colander, sprinkling them liberally with salt.
Weigh the eggplant with a can set on a small plate and set the colander in the sink to drain for at least 1 hour.
Then rinse the cubes thoroughly and pat dry with paper towels.
Cut the potatoes and carrot into cubes the same size as the eggplant.
Cut the peppers in half lengthwise, discard the seeds and inner white membranes, and slice thinly.
Add the oil to a big heavy saucepan or rondeau large enough to hold all the vegetables and place over medium-high heat.
Quickly saute the eggplant and potato cubes for about 5 minutes, or until they just start to brown along the edges.
Stir in the onion and celery, lower the heat to medium-low, and continue cooking and stirring until the onion softens and starts to turn golden.
Add the carrot, chard, green beans, and peppers and stir to combine everything well.
Add 1/2 cup hot water to the vegetables in the pan, cover, and cook together for about 5 minutes, then stir in the chopped tomatoes, zucchini, and the aromatics, together with the hot pepper if desired.
Add a pinch of salt, cover tightly, and cook for 30 minutes, adding a very little water from time to time if necessary.
Remove oregano sprigs, bay leaf, and rosemary sprig before serving.
Garnish each serving with a thin drizzle of olive oil.
Stufata means a cooking technique similar to a braise, in which the ingredients are cooked in little or no water; the juices from the vegetables themselves serve to give the soup its requisite "soupiness.
" this makes a very thick soup that should be served immediately, otherwise the vegetables absorb the small amount of liquid and it becomes more like a ciambotta, still delicious but no longer really a soup.
By nancy harmon jenkins.
Excerpted by permission of broadway books, a division of the bantam doubleday dell publishing group, inc.
All rights reserved.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuppa-di-verdura-stufata-summer-minestrone/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini-Rice Casserole Italiano</title>
		<link>http://www.mangerati.com/zucchini-rice-casserole-italiano</link>
		<comments>http://www.mangerati.com/zucchini-rice-casserole-italiano#comments</comments>
		<pubDate>Sat, 14 Nov 2009 15:22:13 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
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		<description><![CDATA[Cook zucchini, covered, in a small amount of boiling water 2 minutes; drain well, and set aside.
Combine beef and next 6 ingredients in a skillet.
Cook until meat is browned, drain off pan drippings.
Add rice and tomato sauce; set aside.
Combine egg and cottate cheese; stir well.
Layer half of zucchini in a lightly greased 13x9 inch baking dish; top with meat mixture and cottage cheese mixture.
Top with remaining zucchini.
Cover and bake at 350 for 20 minutes.
Add cheddar cheese; bake, uncovered, an additional 5.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-rice-casserole-italiano/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zwiebelkuchen (Onion Pie)</title>
		<link>http://www.mangerati.com/zwiebelkuchen-onion-pie</link>
		<comments>http://www.mangerati.com/zwiebelkuchen-onion-pie#comments</comments>
		<pubDate>Sat, 14 Nov 2009 15:21:16 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
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		<description><![CDATA[Mix yeast, sugar, 1 t salt, and 1/2 cup flour.
Blend in shortening and warm water.
Beat for 2 minutes.
Add enough flour to make a soft dough.
Knead dough until smooth and elastic, about 5 minutes.
Place dough in a lightly greased bowl.
Cover and let dough rise in a warm place 1/2 hour.
Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet.
Press up edges to make a slight rim.
Fry bacon until crisp.
Remove from grease and drain on absorbent paper.
Add onions to bacon grease; cook slowly until tender but not brown.
Sprinkle onion, bacon, cumin, 1/2 t salt and pepper over dough.
Bake at 400 degrees fahrenheit for 20 minutes.
Blend egg yolk and sour cream.
Pour over onions.
Bake for 10 to 15 minutes longer or until golden brown and sour cream is set.
Serve warm or at room temperature.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zwiebelkuchen-onion-pie/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuppa Di Riso E Pecorino Romano (Rice&#038;Pecorin</title>
		<link>http://www.mangerati.com/zuppa-di-riso-e-pecorino-romano-ricepecorin</link>
		<comments>http://www.mangerati.com/zuppa-di-riso-e-pecorino-romano-ricepecorin#comments</comments>
		<pubDate>Sat, 14 Nov 2009 15:15:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
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		<description><![CDATA[In a saucepan, saute the onion in a bit of oil over medium high heat until transparent.
Then add the celery, carrot and garlic, and cook for 2 minutes.
Add the cabbage and cook the vegetable mixture for a few minutes.
Then cover with hot water, season with walt and pepper, and simmer uncovered for 45 minutes.
Add the rice and cook for 15 minutes longer.
Add the cheese, stir gently and turn off the heat immediately.
Cover and let stand for 5 minutes before serving.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuppa-di-riso-e-pecorino-romano-ricepecorin/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini, Chile Corn Bake</title>
		<link>http://www.mangerati.com/zucchini-chile-corn-bake</link>
		<comments>http://www.mangerati.com/zucchini-chile-corn-bake#comments</comments>
		<pubDate>Sat, 14 Nov 2009 15:04:22 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
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		<description><![CDATA[Heat oil in large skillet over medium heat until hot.
Add zucchini and onion; cook uncovered, stirring constantly, for 5 minutes or until zucchini is soft.
Remove from heat; set aside.
Beat eggs in large bowl.
Stir in rice, corn chiles, cheese, zucchini mixture, and salt.
Mix well together.
Pour into 13 x 9 x 2-inch baking pan coated with cooking spray.
Bake at 375 degrees 45 to 50 minutes or until knife inserted in center comes out clean.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-chile-corn-bake/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuni</title>
		<link>http://www.mangerati.com/zuni</link>
		<comments>http://www.mangerati.com/zuni#comments</comments>
		<pubDate>Sat, 14 Nov 2009 14:57:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[This southwest indian bread combines the high-rising texture of white bread with the crunchiness of corn bread.
It is excellent with a good, hot southwestern chili.
Note that all-purpose flour is used instead of bread flour in this recipe.
Add ingredients to your bread machine pan in the order given.
This recipe can be used with the regular or rapid bake cycles.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuni/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini-Potaot-Garlic Soup</title>
		<link>http://www.mangerati.com/zucchini-potaot-garlic-soup</link>
		<comments>http://www.mangerati.com/zucchini-potaot-garlic-soup#comments</comments>
		<pubDate>Sat, 14 Nov 2009 14:47:13 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
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		<description><![CDATA[Dump water, potatoes, carrots, onion, garlic and basil into soup pot and cook til potates are just about done.
Dump in the zukes and heat through.
Puress 1/2 or all of it or not, as desired.
Variation: cook extra zucchinis and potatoes to puree and add to soup to make it creamy without using cream, milk or yoghurt.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-potaot-garlic-soup/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuppa Di Raffano</title>
		<link>http://www.mangerati.com/zuppa-di-raffano</link>
		<comments>http://www.mangerati.com/zuppa-di-raffano#comments</comments>
		<pubDate>Sat, 14 Nov 2009 14:47:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In a heavy bottomed 6 quart soup pot, heat lard and speck until smoking over medium heat.
Add onions and cook until soft but not brown, about 8 to 10 minutes.
Add potatoes, horseradish, chicken stock, cream and wine and bring to a boil.
Boil 15 minutes and lower heat to medium.
Cook just below the boil for 1 hour, until potatoes have fallen apart.
Season with salt and pepper and garnish with scallions, fresh horseradish and poppy seeds.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuppa-di-raffano/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zwiebelfleisch</title>
		<link>http://www.mangerati.com/zwiebelfleisch</link>
		<comments>http://www.mangerati.com/zwiebelfleisch#comments</comments>
		<pubDate>Sat, 14 Nov 2009 14:32:16 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Pound beef slices; salt &#038; pepper &#038; sprinkle both sides with flour.
Heat butter in frying pan; add beef &#038; cover with onions.
Brown in covered pan.
When brown, add water &#038; steam until tender.
Serve with noodles or boiled potatoes.
Frau walfer rita bock.
From the <the bliss of cooking returns>, fort bliss officers wives club,.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zwiebelfleisch/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini With Peanuts</title>
		<link>http://www.mangerati.com/zucchini-with-peanuts</link>
		<comments>http://www.mangerati.com/zucchini-with-peanuts#comments</comments>
		<pubDate>Sat, 14 Nov 2009 14:22:22 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Simmer the zucchini whole in about 1/2 cups salted water until very tender, about 10 minutes.
Combine the zucchini &#038; oil &#038; mash into a smooth consistency.
Top with the nuts.
Variation: when zucchini is tender, drain &#038; slice it, gently stir in the oil &#038; top with nuts.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-with-peanuts/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuppa Di Provolone (Provolone Cheese Soup)</title>
		<link>http://www.mangerati.com/zuppa-di-provolone-provolone-cheese-soup</link>
		<comments>http://www.mangerati.com/zuppa-di-provolone-provolone-cheese-soup#comments</comments>
		<pubDate>Sat, 14 Nov 2009 14:14:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In a large soup pot, melt the butter over medium heat until frothy, then saute the onion, garlic and pancetta for one minute.
Before the mixture browns, add the cabbage, mix thoroughly, and let simmer over low heat for a few minutes longer.
Add the broth, cover and let simmer for 15 minutes.
Season to taste.
Rub each slice of toast lightly with fresh garlic, place two in each soup bowl and top with a slice of provolone cheese.
Add the boiling hot broth and serve immediately.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuppa-di-provolone-provolone-cheese-soup/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zukini Casserole</title>
		<link>http://www.mangerati.com/zukini-casserole</link>
		<comments>http://www.mangerati.com/zukini-casserole#comments</comments>
		<pubDate>Sat, 14 Nov 2009 14:11:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Layer zukini and peeled and diced tomatoes and then onion rings.
Sprinkle brown sugar and salt, pepper and basil on top then cracker crumbs and grated cheese.
Cover with foil and bake 1/2 hour in 350 oven then remove foil and continue baking 45 minutes.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zukini-casserole/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini-Pineapple</title>
		<link>http://www.mangerati.com/zucchini-pineapple</link>
		<comments>http://www.mangerati.com/zucchini-pineapple#comments</comments>
		<pubDate>Sat, 14 Nov 2009 14:05:12 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Procedure: peel zucchini and either cut into 1/2-inch cubes or shred.
Mix zucchini with other ingredients in a large saucepan and bring to a boil.
Simmer 20 minutes.
Fill jars with hot mixture and cooking liquid, leaving 1/2-inch headspace.
Adjust lids and process.
Table 1.
Recommended process time for zucchini-pineapple in a boiling-water canner.
Style of pack: hot.
Jar size: half-pints or pints.
Process time at altitudes of 0 - 1,000 ft: 15 minutes 1,001 - 6,000 ft: 20 minutes above 6,000 ft: 25 min.
======================================================= ===== * usda.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-pineapple/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuppa Di Pomodoro Freddo</title>
		<link>http://www.mangerati.com/zuppa-di-pomodoro-freddo</link>
		<comments>http://www.mangerati.com/zuppa-di-pomodoro-freddo#comments</comments>
		<pubDate>Sat, 14 Nov 2009 13:49:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Pounds fresh ripe san marzano or roma tomatoes 1 yellow bell pepper 1/2 cucumber 1 onion 1 clove garlic 1/2 cup fresh lemon juice 1/2 cup extra virgin olive oil salt, pepper and tabasco sauce to taste.
Peel seed and dice the tomatoes, yellow pepper and cucumber.
Chop onion and garlic.
Blend all vegetables in a food processor or blender until smoothly pureed, adding lemon juice and olive oil gradually.
Add salt, pepper and tabasco sauce to taste.
Cover and refrigerate at least 30 minutes for flavors to blend.
Serve chilled soup in a tureen garnished with thyme croutons.
I just cut some fresh-baked pane di ariccia from carol fieldus recipe, into 1/2-inch cubes, brushed them with extra-virgin olive oil in which lots of chopped fresh thyme had steeped for about 45 minutes, and baked at 350 degrees, shaking the pan frequently, until golden.
Vers.
1.40.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuppa-di-pomodoro-freddo/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini With Garlic And Coriander</title>
		<link>http://www.mangerati.com/zucchini-with-garlic-and-coriander</link>
		<comments>http://www.mangerati.com/zucchini-with-garlic-and-coriander#comments</comments>
		<pubDate>Sat, 14 Nov 2009 13:48:22 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Quarter zucchini lengthwise , then cut pieces in half crosswise.
Add zucchini to a medium saucepan of boiling salted boiling water and boil uncovered over high heat 3 minutes or until just crisp-tender.
Drain well.
Transfer to a shallow platter.
Heat oil in saucepan used to cook zucchini, add garlic and cook over low heat until light brown, about 15 seconds.
Add coriander and stir over low heat a few seconds to blend.
Immediately add to zucchini and toss.
Season to taste with salt and cayenne pepper.
Serve hot.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-with-garlic-and-coriander/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zwieback Cottage Cheese Torte</title>
		<link>http://www.mangerati.com/zwieback-cottage-cheese-torte</link>
		<comments>http://www.mangerati.com/zwieback-cottage-cheese-torte#comments</comments>
		<pubDate>Sat, 14 Nov 2009 13:38:15 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Cheesecakes and other dairy treats are customary for the jewish festival of shavuoth.
To make crust: lightly oil a 9-inch springform pan, or coat it with non- stick cooking spray.
Place zwieback in a food processor with sugar and cinnamon.
Add oil, butter and 2 tablespoons Water.
Process until the crumbs are evenly moistened.
Reserve 2 tablespoons Of the crumb mixture for the top of the torte.
Press the remaining crumb mixture into the bottom and sides of the springform pan.
Set aside.
To make filling: preheat oven to 325 degrees fahrenheit in a small bowl, combine milk and cornstarch.
Whisk until smooth; set aside.
In a food processor, puree cottage cheese and sour cream until smooth, about 1 minute.
Add sugar, egg yolks, lemon juice, lemon zest, butter, cinnamon, nutmeg and milk mixture and process.
In a large mixing bowl, beat 4 egg whites until stiff but not dry.
Fold the cheese mixture into the egg whites with a spatula.
Pour into the prepared pan.
Sprinkle with the reserved crumbs and bake for 1 hour, or until well puffed.
There will be a few cracks.
Turn off the oven and leave the torte in the oven for 1 hour with the door closed, to cool gradually.
Remove from covered, for up to 3 days in the refrigerator.
Serve garnished with strawberries.
Nutritional information per serving: 355 calories; 12 grams protein; 11 grams fat; 53 grams carbohydrates; 336 mg sodium; 59 mg cholesterol.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zwieback-cottage-cheese-torte/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuchinni-Lemon Bars</title>
		<link>http://www.mangerati.com/zuchinni-lemon-bars</link>
		<comments>http://www.mangerati.com/zuchinni-lemon-bars#comments</comments>
		<pubDate>Sat, 14 Nov 2009 13:37:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Combine 1 1/4cups sugar, oil, eggs, lemon rind, and lemon jice in a large mixing bowl; mix well.
Stir in zucchini.
Combine flour, baking powder, soda, and salt; gradually add to zucchini mixture, stirring well.
Stir in walnuts.
Pour batter into a greased 13x9x2-inch baking pan.
Bake at 350d for 45-50 minutes or until a wooden pick inserted in center comes out clean.
Cool; dust top with sifted powdered sugar.
Cut into bars.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuchinni-lemon-bars/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini-Pepper Relish</title>
		<link>http://www.mangerati.com/zucchini-pepper-relish</link>
		<comments>http://www.mangerati.com/zucchini-pepper-relish#comments</comments>
		<pubDate>Sat, 14 Nov 2009 13:17:12 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In a large bowl, combine sugar, mustard, salt, celery flakes, wine vinegar and ground black pepper to taste.
Microwave mixture on high until boiling.
Add vegetables to vinegar mix.
Combine well.
With vented cover, microwave on high 2 to 3 minutes, stirring every minute.
In a small bowl, dissolve cornstarch in 2 teaspoons of water; stir into vegetable mixture.
With vented cover, microwave on high for 3 to 4 minutes, until mixture thickens slightly.
Pour into three clean 8 ounces Jars; cover tightly and store in refrigerator.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-pepper-relish/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuppa Di Pesce From Viareggio</title>
		<link>http://www.mangerati.com/zuppa-di-pesce-from-viareggio</link>
		<comments>http://www.mangerati.com/zuppa-di-pesce-from-viareggio#comments</comments>
		<pubDate>Sat, 14 Nov 2009 13:09:08 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In a large casserole heat 4 tablespoons virgin olive oil over moderate heat.
Add celery, garlic, onion, pepper flakes, and rosemary and cook until translucent about 6 to 8 minutes.
Add tomato sauce, wine and tomatoes and bring to a boil.
Add fish and cover and bring to a boil.
Uncover and reduce heat and simmer until shellfish have opened 5 to 6 minutes.
Toast bread and while still hot, rub with garlic.
Place one slice in each of 4 bowls.
Divide fish first, then the broth among bowls and sprinkle heavily with parsley.
Serve immediately.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuppa-di-pesce-from-viareggio/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Stuffed With Bulgur And Ground Turkey</title>
		<link>http://www.mangerati.com/zucchini-stuffed-with-bulgur-and-ground-turkey</link>
		<comments>http://www.mangerati.com/zucchini-stuffed-with-bulgur-and-ground-turkey#comments</comments>
		<pubDate>Sat, 14 Nov 2009 13:05:12 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Place zucchini in a large deep skillet and add enough boiling water to cover.
Cook for 10 to 12 minutes, then chill quickly under cold water.
Cut off stem end of each zucchini and split lengthwise.
Starting from wide end of vegetable, scoop out pulp with a spoon,leaving a 1/2 inch thick shell; reserve pulp.
Place shells in a 9x13 baking dish.
Preheat oven to 350.
In a food processor mince scallions, green peppers, and parsley.
Add drained tomatoes reserve the liquid, reserved zucchini pulp, turkey, spices, and bulgur and process until well mixed.
Generously spoon mixture into scooped zucchini shells.
Add enough water to reserved tomato liquid to make 1 cup, stir in a little tomato paste, and pour around the bottom of baking dish.
Cover pan with foil and bake for 35 minutes, removing foil every 10 minutes to baste with liquid.
Remove foil completely for last 5 minutes of baking.
Serve hot with lemon wedges.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-stuffed-with-bulgur-and-ground-turkey/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini With Fresh Herbs</title>
		<link>http://www.mangerati.com/zucchini-with-fresh-herbs</link>
		<comments>http://www.mangerati.com/zucchini-with-fresh-herbs#comments</comments>
		<pubDate>Sat, 14 Nov 2009 12:53:21 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In a large skillet, over medium heat, heat the stock until it simmers.
Add onion &#038; saute for 3 minutes.
Stir frequently.
Add garlic, tomatoes, zucchini &#038; pepper.
Cover &#038; cook until the zucchini is soft, 5 minutes.
Add herbs: cook uncvoered for 3 minutes.
Serve warm or cold with a good home-made bread for a lunch.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-with-fresh-herbs/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuchinni Squash Casserole</title>
		<link>http://www.mangerati.com/zuchinni-squash-casserole</link>
		<comments>http://www.mangerati.com/zuchinni-squash-casserole#comments</comments>
		<pubDate>Sat, 14 Nov 2009 12:51:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Boil zuchinni slices in small amount of water for 6 minutes; drain.
While squash is cooking, brown ground meat; drain off fat.
Combine with remaining ingredients.
Mix well.
Add squash and stir.
Pour into greased 2-quart casserole or 2 1-quart casseroles.
Options: can use onion soup instead of onion, especially if more liquid is needed some squashes are dry and add no water at all.
Celery soup or chicken soup can also be used.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuchinni-squash-casserole/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zwieback</title>
		<link>http://www.mangerati.com/zwieback</link>
		<comments>http://www.mangerati.com/zwieback#comments</comments>
		<pubDate>Sat, 14 Nov 2009 12:42:15 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[The method for making zwieback is quite different from that for most other crackers.
"zwieback" means "twice baked.
" first you bake a yeast bread, aromatically flavored with nutmeg, cinnamon, vanilla, and mace.
Then you slice it and slowly dry the slices in a slow oven.
For convenience, make the bread over a two-day period.
Bake the bread the first day and dry it the second.
If stored in an airtight container, zwieback will keep almost indefinitely.
In a small bowl, combine the yeast with 1/2 teaspoon of the sugar and the warm water.
Set aside in a warm place until the mixture starts to foam, about 5 to 10 minutes.
In a small saucepan, mix the milk and the remaining 1/4 cup of the sugar.
Add the 4 tablespoons butter and heat until the butter has completely melted.
Transfer the mixture to a bowl and allow to cool to lukewarm.
In a large bowl or in the food processor, combine the cooled milk mixture with the yeast mixture.
Stir in the vanilla.
Add the mace, cinnamon, and nutmeg and mix well.
Beat in the egg.
Slowly add the flour, adding just enough to make a smooth dough that is not sticky.
If mixing by hand, the dough will become too stiff to stir, and you should knead in the last of the flour with your fingers.
Then knead well for at least 5 minutes, forming the dough into a ball.
If using a food processor, pulse until the dough comes together in a ball.
Place the dough in a large, lightly oiled bowl and turn it over to coat all sides.
Cover with a damp towel and set the dough in a warm place until it has doubled in bulk, about 1-1/2 to 2 hours.
Punch the dough down and knead a few strokes.
Cover and allow the dough to double in size again, 30 to 45 minutes.
Punch the dough down and turn it out onto a lightly floured surface or pastry cloth.
Knead about 30 seconds to remove the air.
Divide the dough into 3 equal portions.
With your hands, roll each into a smooth cylinder or loaf about 2 inches thick and 9 inches long.
Place the loaves crosswise on a lightly greased or parchment-lined baking sheet, leaving at least 3 inches between the loaves.
Brush all exposed surfaces of each loaf with the melted butter.
Set the baking sheet in a warm place and let the loaves rise until doubled in bulk, about 30 minutes.
Preheat the oven to 375~f.
Bake the risen loaves for 25 to 30 minutes, or until the bottoms are reddish brown and make a hollow sound when thumped.
Allow the loaves to cool thoroughly on racks.
Preheat the oven to 200~f.
Cut the cooled loaves into 1/2-inch slices.
Place the slices flat on the baking sheet and allow them to dry out in the oven for 45 to 60 minutes, or until thoroughly dry.
Check occasionally and turn the slices over as they dry on one side.
When dry, raise the oven temperature to 300~f.
For 10 to 20 minutes to brown the zwieback slightly.
Cool on a rack.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zwieback/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuchinni Salad</title>
		<link>http://www.mangerati.com/zuchinni-salad</link>
		<comments>http://www.mangerati.com/zuchinni-salad#comments</comments>
		<pubDate>Sat, 14 Nov 2009 12:26:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Wash well zuchinni and grate them with the skin in the food processor.
In a heavy saucepan spray pam and add oil warm up, add onions ,fry slightly to get light brown color.
Add the grated zuchinni,stir well, add salt and freshly ground pepper, cover and saute on low fire for about 20 minutes.
Stir from time to time.
Do not add any water.
Transfer to a colander that sit on a bowl.
Leave it to cool and to drain well.
This is the basic of this kind of cooked zuchinni,you can cut zuchinni in rounds,in small pieces, or small thin fingers,.
To finish salad: when zucchini is cold, add green onions, fresh dill, salt or pepper if needed.
Put in air tight container and keep in refrigerator for at least 1 hour before serving, it is getting even better after few days.
<h3>Other Variations:</h3>
You can add few pickled cucumbers, 1 tin of cut mush rooms, 1 tin of heart of palm cut in small pieces.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuchinni-salad/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuppa Di Pane (Bread Soup) (Hl)</title>
		<link>http://www.mangerati.com/zuppa-di-pane-bread-soup-hl</link>
		<comments>http://www.mangerati.com/zuppa-di-pane-bread-soup-hl#comments</comments>
		<pubDate>Sat, 14 Nov 2009 12:23:08 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Soak the beans overnight in a large bowl with enough water to cover by 2 inches.
Drain the beans and run them under cool water.
Place the drained beans in a large pot with the he 3 quarts of water over high heat.
Add the salt, 1/4 teaspoon of the pepper, and the 3 tablespoons of olive oil to the water; bring to a boil then lower the heat and cook the beans about 1 hour or until tender.
Remove a third of the beans and reserve for garnish; leave the remaining beans in their cooking water.
Remove the stems of the swiss chard and finely julienne.
Reserve the leaves.
Add the swiss chard stems, onion, carrots, celery, tomato paste and the remaining 1/4 teaspoon pepper to the cooked beans.
Bring to a boil and cover.
Reduce the heat to medium-low and cook for about an hour or until the vegetables and beans are very tender.
Meanwhile, preheat the oven to 375 degrees fahrenheit.
Slice the italian bread and brush it with the remaining 1/4 cup olive oil.
Place on a baking sheet and toast in the oven until golden brown.
Remove the center rib from the reserved swiss chard leaves and cut each leaf into eighths.
When the soup is ready, ladle the hot mixture into the blender and puree.
It should have a thick, winter-soup consistency; if too thick, add some boiling water.
Mix in the parsley, basil, reserved beans and cut-up swiss chard leaves.
Adjust the seasoning to taste.
Place 2 slices of toasted bread in each serving bowl, ladle the soup on top and serve immediately.
Nutritional information: calories: 557, fat: 15 grams.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuppa-di-pane-bread-soup-hl/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini-Pepper Pancakes</title>
		<link>http://www.mangerati.com/zucchini-pepper-pancakes</link>
		<comments>http://www.mangerati.com/zucchini-pepper-pancakes#comments</comments>
		<pubDate>Sat, 14 Nov 2009 12:20:12 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Grate zucchinni into colander.
Place colander over large bowl, sprinkle salt on zucchini and allow to drain 30 minutes.
In large bowl combine flour, baking powder, cayenne, black pepper.
Press zucchini between paper towels to remove excess moisture.
Add zucchini and bell pepper to flour mixture and toss well to coat zucchini.
Add beaten egg and toss again.
Cover bottom of skillet with thin layer of oil &#038; heat to smoking over medium heat.
Drop mixture by large tablespoonsful in skillet, flatten with wooden spoon into cakes.
Fry until lightly browned.
Flip and fry other side.
Keep warm in oven while frying the rest.
Sprinkle with parmesan when serving.
Good use for those zucchini that.
Got too big.
From the <micro cookbook collection of contemporary recipes>
Downloaded.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-pepper-pancakes/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zwetschgenkuchen ( German Plum Cake )</title>
		<link>http://www.mangerati.com/zwetschgenkuchen-german-plum-cake</link>
		<comments>http://www.mangerati.com/zwetschgenkuchen-german-plum-cake#comments</comments>
		<pubDate>Sat, 14 Nov 2009 12:08:15 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Preheat oven to 350 degrees fahrenheit generously butter the bottom and sides of an 11 in.
Slip-bottom tart tin and set aside.
Dough: cream the butter in a small mixing bowl on high speed for 2 to 3 min, until fluffy.
With it still running, add the sugar 1 t at a time.
Beat for another 2 to 3 minutes longer.
By hand mix in the flour, baking powder and salt, then the milk, stirring after each addition only enough to combine.
Press the pastry smoothly over the bottom and sides of the pan, brush with the egg wash and set aside.
Filling: if the plums seem juicy, scatter the bread crumbs over the pastry.
Arrange the plums skin side down on the pastry shell in rows, fanning the quarters out an overlapping the plums slightly.
If using canned, arrange hollow side down in cocentric circles sprinkle with the cinnamon sugar.
Set the tart on a baking sheet and bake in the lower portion of the oven for 40 to 45 min, untiul the pastry is gd&#038;b golden brown &#038; delicious and the filling bubbly.
Before cutting allow to cool to room temperature on a wire rack.
To serve, loosen the tart from the sides of the pan and transfer still with the bottom piece to a round platter or cake stand and top with a dollop of whipped cream pref.
Fresh.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zwetschgenkuchen-german-plum-cake/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Stuffed Tomatoes</title>
		<link>http://www.mangerati.com/zucchini-stuffed-tomatoes</link>
		<comments>http://www.mangerati.com/zucchini-stuffed-tomatoes#comments</comments>
		<pubDate>Sat, 14 Nov 2009 12:06:12 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Trim a small slice off the top of each tomato, remove seeds, and drain, cut side down, on paper towels.
In a skillet, sautee zucchini, raisins, salt and pepper until all liquid evaporates.
Add vinegar, cooking mixture again till liquid is evaporated.
Spread out on a plate and chill.
Stir in nuts, and spoon into tomatoes.
Chill till ready to serve.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-stuffed-tomatoes/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini With Dill</title>
		<link>http://www.mangerati.com/zucchini-with-dill</link>
		<comments>http://www.mangerati.com/zucchini-with-dill#comments</comments>
		<pubDate>Sat, 14 Nov 2009 12:01:21 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In a large skillet, saute zucchini in butter until crisp-tender.
Stir in flour.
Add water, lemon juice, sugar and salt if desired; bring to a boil.
Cook and stir for 2 minutes.
Reduce heat; simmer uncovered, for 5 minutes.
Remove from the heat; stir in sour cream and dill.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-with-dill/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuchinni Bread</title>
		<link>http://www.mangerati.com/zuchinni-bread</link>
		<comments>http://www.mangerati.com/zuchinni-bread#comments</comments>
		<pubDate>Sat, 14 Nov 2009 11:50:08 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Bake 325 for 1 hour.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuchinni-bread/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini-Pecan Bread</title>
		<link>http://www.mangerati.com/zucchini-pecan-bread</link>
		<comments>http://www.mangerati.com/zucchini-pecan-bread#comments</comments>
		<pubDate>Sat, 14 Nov 2009 11:40:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Preheat oven to 350 degrees.
Lightly grease and flour two loaf pans.
Beat eggs until foamy.
Add next four ingredients in order.
Add dry ingredients.
Bake for one hour.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-pecan-bread/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuppa Di Lenticchie With Salame And Crostini</title>
		<link>http://www.mangerati.com/zuppa-di-lenticchie-with-salame-and-crostini</link>
		<comments>http://www.mangerati.com/zuppa-di-lenticchie-with-salame-and-crostini#comments</comments>
		<pubDate>Sat, 14 Nov 2009 11:36:07 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Wash and drain lentils and pick through for pebbles.
In a 3quart sauce pan, heat oil until smoking.
Add onions, sliced garlic and sage.
Cook until softened but not brown, about 6 to 8 minutes.
Add lentils and chicken stock.
Add water to 1 inch over lentils and bring to a boil.
Lower heat and simmer for 25 to 30 minutes, keeping the level of the liquid just over the lentils by periodically adding water.
Season with salt and pepper to taste.
Ladle into bowls and lay slices of salami in center.
Grill bread and rub each slice with a garlic clove.
Place the garlic bread over salami.
Drizzle with olive oil and serve.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuppa-di-lenticchie-with-salame-and-crostini/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Stroganoff</title>
		<link>http://www.mangerati.com/zucchini-stroganoff</link>
		<comments>http://www.mangerati.com/zucchini-stroganoff#comments</comments>
		<pubDate>Sat, 14 Nov 2009 11:19:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Place ground meat and onion in 10" skillet.
Cook until meat loses pink colour.
Spread over the meat mixture, the mushroom soup, noodles, zucchini and seasonings.
Simmer covered until noodles are done.
Stir in sour cream and warm through.
Serves 2 [generously].]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-stroganoff/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zwetschgendatsche (Damson Plum Tart)</title>
		<link>http://www.mangerati.com/zwetschgendatsche-damson-plum-tart</link>
		<comments>http://www.mangerati.com/zwetschgendatsche-damson-plum-tart#comments</comments>
		<pubDate>Sat, 14 Nov 2009 11:18:14 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[<h3>Dough:</h3>
Prepare a yeast dough.
Grease a cookie sheet and dust it with breadcrumbs.
On it, roll out the dough to about finger thick.
Along the edges, pull up the dough to form a rim.
Top the tart with tightly arranged plum halves at a slight angle.
Dust with cinnamon, and bake at medium heat for 40 to 45 minutes.
Once done, dust with sugar.
Zeitungsverlag, kempten.
1976.
Translation/conversion: karin brewer.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zwetschgendatsche-damson-plum-tart/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini With Corn And Peppers</title>
		<link>http://www.mangerati.com/zucchini-with-corn-and-peppers</link>
		<comments>http://www.mangerati.com/zucchini-with-corn-and-peppers#comments</comments>
		<pubDate>Sat, 14 Nov 2009 11:13:21 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Melt butter in a wide frying pan over medium-high heat.
Add zucchini, corn, pepper, onion, and garlic.
Cook, stirring frequently, until most of vegetable liquid has evaporated and vegetables are crisp-tender about 5 minutes.
Add salt and pepper to taste.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-with-corn-and-peppers/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuchini Relish</title>
		<link>http://www.mangerati.com/zuchini-relish</link>
		<comments>http://www.mangerati.com/zuchini-relish#comments</comments>
		<pubDate>Sat, 14 Nov 2009 10:58:08 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Mix zucchini, onions and kosher salt together a let stand overnight; drain and rinse in cold water.
Add remaining ingredients.
Boil and simmer for 30 minutes.
Then can your favorite way.
This stuff is wonderful on everything you would use pickle relish but better.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuchini-relish/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini-Noodle Soup With Turkey Meatballs</title>
		<link>http://www.mangerati.com/zucchini-noodle-soup-with-turkey-meatballs</link>
		<comments>http://www.mangerati.com/zucchini-noodle-soup-with-turkey-meatballs#comments</comments>
		<pubDate>Sat, 14 Nov 2009 10:53:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Combine first 6 ingredients in a bowl, and stir well.
Shape mixture into 1-inch meatballs; set aside.
Heat oil in a large dutch oven over medium heat.
Add carrot; stir well.
Cover, reduce heat, and cook 10 minutes or until tender.
Add zucchini and next 4 ingredients; bring to a boil.
Add noodles; cover, reduce heat, and simmer 5 minutes.
Add meatballs; cover and simmer 7 minutes.
Yield: 10-1/2 cups serving size: 1-1/2 cups.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-noodle-soup-with-turkey-meatballs/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zwei-Bohnenensuppe (Two Bean Soup)</title>
		<link>http://www.mangerati.com/zwei-bohnenensuppe-two-bean-soup</link>
		<comments>http://www.mangerati.com/zwei-bohnenensuppe-two-bean-soup#comments</comments>
		<pubDate>Sat, 14 Nov 2009 10:49:14 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[* beans can be either fresh or frozen.
Do not use canned.
Cover white beans with cold water and soak overnight.
Drain and place beans in a 2-quart saucepan.
Add ham and enough cold water to cover beans by 1 inch.
Bring water to a boil and simmer for about 1 hour or until beans are tender.
Add green beans, celery, onion and potato.
Add enough water to cover the vegetables; simmer for 20 minutes.
In a frypan melt butter and stir in flour.
Cook, stirring until lightly browned.
Remove from heat and stir in heate beff broth.
Cook mixture until smooth.
Stir mixture into the soup and simmer until soup is thickened and vegetables are tender.
Season woth salt and pepper.
Garnish with chopped parsley and serve immediately.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zwei-bohnenensuppe-two-bean-soup/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuppa Di Festa (Italian Holiday Soup)</title>
		<link>http://www.mangerati.com/zuppa-di-festa-italian-holiday-soup</link>
		<comments>http://www.mangerati.com/zuppa-di-festa-italian-holiday-soup#comments</comments>
		<pubDate>Sat, 14 Nov 2009 10:40:07 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Prepare meatballs.
Combine all ingredients thoroughly by hand and shape into small balls, about 1 inch in diameter.
Bring chicken broth to a boil and add chopped escarole.
Reduce heat and simmer gently for 5-8 minutes.
Drop the meatballs into the broth, a few at a time, and stir gently.
Simmer gently for 8-10 minutes.
In a thin, steady stream, slowly pour the parmesan/egg mixture into the simmering broth.
Stir and simmer 1 minute.
Turn off heat and allow soup to settle for about 10-15 minutes before serving.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuppa-di-festa-italian-holiday-soup/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Stew</title>
		<link>http://www.mangerati.com/zucchini-stew</link>
		<comments>http://www.mangerati.com/zucchini-stew#comments</comments>
		<pubDate>Sat, 14 Nov 2009 10:38:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Brown sausage in dutch oven in oil and garlic.
Add salsa, tomatoes and pepper.
Simmer 15 minutes and add remaining ingredients to boil, shut off heat and let stand 20 minutes.
Serve with italian bread.
Notes: you can make this as hot or mild as you want, just depends on the heat of the sausage and picante sauce.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-stew/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuchini Bread</title>
		<link>http://www.mangerati.com/zuchini-bread</link>
		<comments>http://www.mangerati.com/zuchini-bread#comments</comments>
		<pubDate>Sat, 14 Nov 2009 10:32:08 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Combine ingredients in large bowl, mix well.
Pour into greased and floured loaf pans.
Bake at 350 for 1 hour.
Serve hot or cold with butter, cream cheese, or just plain.
Mmmmm.
Variations: applesauce or pumpkin bread - use same as zuchini, but add 3 cups water and 4 tsp ginger.
Another thing i did often, was bake the batter in cupcake/muffin tins.
Then when the kids wanted a snack, they could just take "one" without the worry or mess of slicing from the loaf.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuchini-bread/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini With Cheese</title>
		<link>http://www.mangerati.com/zucchini-with-cheese</link>
		<comments>http://www.mangerati.com/zucchini-with-cheese#comments</comments>
		<pubDate>Sat, 14 Nov 2009 10:23:20 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Preheat oven to 350 fahrenheit lightly grease 8-by-8-by-2-inch baking dish.
With stiff brush, scrub zucchini well.
Cut crosswise into 1/4-inch slices.
In medium bowl, combine flour with 1/2 teaspoon salt, 1/2teaspoon oregano, and 1/8 teaspoon pepper.
Toss zucchini slices in seasoned flour, to coat them well.
Cover bottom of baking dish with zucchini.
Top with tomato slices.
Combine sour cream, rest of salt, oregano, and pepper, and spread evenly over tomato slices.
Then sprinkle with grated cheese.
Bake 30 to 35 minutes, or until cheese is melted and zucchini is tender.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-with-cheese/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zurich Vicarage Tart (Zuerich)</title>
		<link>http://www.mangerati.com/zurich-vicarage-tart-zuerich</link>
		<comments>http://www.mangerati.com/zurich-vicarage-tart-zuerich#comments</comments>
		<pubDate>Sat, 14 Nov 2009 10:22:14 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Units: 100 grams = 3 1/2 ounces 1 dl = 3 1/2 fl ounces = 2/5 cup; 180 degrees celsius = 350 of; 200 degrees celsius = 400 of; 230 degrees celsius = 450 of; 250 degrees celsius = 475 of; 2.5 centimeters = 1 inch make a shortcrust pastry with the ingredients listed.
Line a 24 centimeters wide flan ring with the pastry.
Mix the ingredients for the filling 1 together and spread on the base of the flan ring.
Cover the filling with the thinly sliced apple halves allowing space for the jam to penetrate.
Use half the jam to spread over the sliced apples.
Cook for 10 minutes in a hot oven, 200 oc.
Remove from the oven and cover the apples with the remaining raspberry jam and bake for a further 10-15 minutes.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zurich-vicarage-tart-zuerich/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini-Noodle Casserole</title>
		<link>http://www.mangerati.com/zucchini-noodle-casserole</link>
		<comments>http://www.mangerati.com/zucchini-noodle-casserole#comments</comments>
		<pubDate>Sat, 14 Nov 2009 10:19:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[While noodles are cooking, saute onions till soft and transparent.
Cook mushrooms and zucchini 2 to 3 minutes Or until tender-crisp.
Stir in herbs, salt and pepper.
Add cottage cheese, 1/2 of the parmesan cheese and the yogurt, combining well.
Gently fold in the noodles.
Turn into a 1-1/2 quart oiled baking dish.
Sprinkle with remaining parmesan cheese.
Bake at 350 about 20 to 25 minutes Or until heated through.
<vsannice@weizmann.
Weizmann.
Ac.
Il> on aug 05, 97.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-noodle-casserole/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Squash Casserole</title>
		<link>http://www.mangerati.com/zucchini-squash-casserole</link>
		<comments>http://www.mangerati.com/zucchini-squash-casserole#comments</comments>
		<pubDate>Sat, 14 Nov 2009 09:54:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Wash zucchini; cut into 1/2 inch thick slices.
In a large skillet lightly brown slices in hot butter.
Transfer slices to a shallow 1-1/2 quart casserole with a tight fitting lid.
Sprinkle layers of zucchini with salt, pepper, oregano and minced onion.
Add bouillon to butter left in skillet, heat to boiling and pour over squash; cover.
Bake in 350 degree oven 25-30 minutes or until slices are tender, but still a little firm.
*or can use chicken broth.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-squash-casserole/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuchini And Sausage Soup</title>
		<link>http://www.mangerati.com/zuchini-and-sausage-soup</link>
		<comments>http://www.mangerati.com/zuchini-and-sausage-soup#comments</comments>
		<pubDate>Sat, 14 Nov 2009 09:51:07 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Brown the sausage, remove from skillet.
Add garlic, celery, onion, zucchini and gr pepper.
Saute lightly, about 3 minutes.
Add sausage, seasonings and tomatoes.
Simmer, covered for 30 minutes.
If soup becomes to thick, add chicken stock.
Enjoy, sheryl.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuchini-and-sausage-soup/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuppa Di Fagioli Con La Pasta</title>
		<link>http://www.mangerati.com/zuppa-di-fagioli-con-la-pasta</link>
		<comments>http://www.mangerati.com/zuppa-di-fagioli-con-la-pasta#comments</comments>
		<pubDate>Sat, 14 Nov 2009 09:49:06 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Combine beans and water in a large pot and bring to a boil.
Remove from heat and let stand 1 hour.
Return to medium heat and add olive oil, ham, onion, celery, garlic, salt, and pepper.
Cook 3 hours.
Then add spaghetti and simmer 10 to 15 minutes until tender.
Serve in soup bowl and top with generous spoonfuls of parmesan cheese.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuppa-di-fagioli-con-la-pasta/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Waffles With Pimento-Cheese Sauce</title>
		<link>http://www.mangerati.com/zucchini-waffles-with-pimento-cheese-sauce</link>
		<comments>http://www.mangerati.com/zucchini-waffles-with-pimento-cheese-sauce#comments</comments>
		<pubDate>Sat, 14 Nov 2009 09:37:20 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Combine first 6 ingredients; stir well, and set aside.
Combine buttermilk and next 5 ingredients; add to dry ingredients, stirring just until moistened.
Coat a waffle iron with cooking spray, and preheat.
Spoon about 1/3 cup of batter per 4-inch waffle onto hot waffle iron, spreading batter to edges.
Cook 5 to 6 minutes or until steaming stops; repeat procedure with remaining batter.
Yield: 8 4-inch waffles serving size: 2 waffles and 1/4 cup sauce.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-waffles-with-pimento-cheese-sauce/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zurich Potatoes</title>
		<link>http://www.mangerati.com/zurich-potatoes</link>
		<comments>http://www.mangerati.com/zurich-potatoes#comments</comments>
		<pubDate>Sat, 14 Nov 2009 09:31:14 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Peel potatoes and grate them into cold water.
Let stand for 5 minutes.
Drain and squeeze all liquid from potatoes.
Spread on clean toweling to dry.
Melt 1/4 cup butter in a large skillet, add onion and pepper, and saute for two minutes.
Add the potatoes.
Sprinkle thickly with paprika, cover tightly, and cook over very low heat for 15 minutes.
Check occasionally to be sure the potatoes are not sticking to the bottom of the pan, but do not stir.
Add extra butter, if needed, by lifting potatoes carefully with a spatula and pour melted butter under them.
Carefully slide potatoes onto a warm plate.
Melt remaining butter in skillet and invert potatoes into skillet.
Continue to cook another 10 minutes, until done.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zurich-potatoes/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini-Meat Sauce</title>
		<link>http://www.mangerati.com/zucchini-meat-sauce</link>
		<comments>http://www.mangerati.com/zucchini-meat-sauce#comments</comments>
		<pubDate>Sat, 14 Nov 2009 09:31:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Saute onion, parsiey and garlic in oil about 10 minutes: stir in zucchini and simmer about five minutes, stirring occasionally.
Add tomato sauce basil, bay leaf and simmer for 30 minutes, stirring occasionally.
Meanwhile, brown ground beef until just brown and separated.
Stir meat into first mixture remove bay leaf and serve hot, with parmesan cheese, over pasta, potatoes or rice, or even a bun.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-meat-sauce/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Squash</title>
		<link>http://www.mangerati.com/zucchini-squash</link>
		<comments>http://www.mangerati.com/zucchini-squash#comments</comments>
		<pubDate>Sat, 14 Nov 2009 09:23:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Mix zucchini, onion, bell pepper, tomatoes and seasonings.
Cook over medium heat for 10 minutes.
Add mushrooms and cook 10 minutes more or until vegetables are tender.
Cover top with grated monterey jack or pizza cheese and let melt on top.
Before serving, sprinkle with parmesan cheese.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-squash/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuppa Di Cozze</title>
		<link>http://www.mangerati.com/zuppa-di-cozze</link>
		<comments>http://www.mangerati.com/zuppa-di-cozze#comments</comments>
		<pubDate>Sat, 14 Nov 2009 09:22:06 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Combine the onions, celery and garlic on a cutting board and chop together very finely.
Heat the olive oil in a 3 to 4-quart saucepan.
Add the chopped vegetables, basil and a few grindings of pepper.
Cook over moderate heat, stirring frequently, 8 to 10 minutes.
Add the wine and boil briskly to reduce the mixture to about 1/4 cup.
Add the tomatoes and simmer uncovered about 20 minutes over low heat.
Add the mussels, cover the pan and cook a few minutes longer.
Discard any that remain closed.
Serve immediately.
Note: the soup can be made ahead and warmed over medium heat.
Do not make more than 1 day in advance.
Be sure to scrub the mussels well, so as to remove all of the beards.
Garnish with lemon peel.
Del mondo ristorante.
Farwell ave, milwaukee.
Wine: ruffino ducale gold.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuppa-di-cozze/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Roquefort Soup (Wash)</title>
		<link>http://www.mangerati.com/zucchini-roquefort-soup-wash</link>
		<comments>http://www.mangerati.com/zucchini-roquefort-soup-wash#comments</comments>
		<pubDate>Sat, 14 Nov 2009 09:21:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In heavy bottomed pot, saute zucchini and onion on medium heat for 20 minutes, stirring frequently.
Sift flour over the mixture and stir well.
Continue to cook until well mixed and thick.
Add milk.
Heat gently on medium heat until hot, but not boiling.
Add the cheese and mix thoroughly.
Continue to heat until it begins to thicken.
Adjust seasoning with salt and pepper.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-roquefort-soup-wash/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Pickle Ribbons</title>
		<link>http://www.mangerati.com/zucchini-pickle-ribbons</link>
		<comments>http://www.mangerati.com/zucchini-pickle-ribbons#comments</comments>
		<pubDate>Sat, 14 Nov 2009 09:13:13 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Combine first 9 ingredients in a medium saucepan; bring to a boil.
Reduce heat, simmer, uncovered, 15 minutes.
Combine zucchini and onion in a large bowl; pour hot vinegar mixture over vegetables.
Cover and let stand at room temperature 3 hours.
Chill 8 hours before serving.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-pickle-ribbons/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini W Toasted Almonds</title>
		<link>http://www.mangerati.com/zucchini-w-toasted-almonds</link>
		<comments>http://www.mangerati.com/zucchini-w-toasted-almonds#comments</comments>
		<pubDate>Sat, 14 Nov 2009 09:08:19 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Slice zucchini lengthwise into 1/4" slices.
Stack and cut into 1" squares.
Steam until just tender, 2-3 minutes, then saute in oil on med high another half minute or so.
Stir in garlic, remove from heat, finish withlemon juice, stir in almonds and serve.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-w-toasted-almonds/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuchini And Sausage Lasagna</title>
		<link>http://www.mangerati.com/zuchini-and-sausage-lasagna</link>
		<comments>http://www.mangerati.com/zuchini-and-sausage-lasagna#comments</comments>
		<pubDate>Sat, 14 Nov 2009 09:07:07 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Heat half the oil in a pan and add carrots, onion and celery.
Fry gently until softened.
Remove casings from sausages or buy bulk and discard casings.
Add meat to the pan and break up with a wooden spoon when stirring.
Fry until brown, then pour in wine.
Increase heat and cook until liquid is reduced byhalf.
Add tomatoes, lower heat and simmer for 40 minutes, stirring from time to time.
Season to taste.
In a separate pan, heat the remaining oil and fry zucchini with a little salt and oregano until tender and golden.
Cook lasagna according to instructions and drain on dry tea towels.
Preheat oven to 350 degrees.
In a greased deep recgtangular ovenproof dish place a layer of pasta.
Add a thin layer of sauce, then some zudcchini slices.
Sprinkle with some fontina and parmesan cheese.
Continue this layering until all ingredients are used up, finishing with fontina and parmesan.
Pake for 35 - 40 minutes.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuchini-and-sausage-lasagna/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zurich Goulash</title>
		<link>http://www.mangerati.com/zurich-goulash</link>
		<comments>http://www.mangerati.com/zurich-goulash#comments</comments>
		<pubDate>Sat, 14 Nov 2009 09:03:12 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In large frying pan or dutch oven, saute meat and onions in butter until browned.
Add remaining ingredients, except sour cream.
Stir well to blend.
Cover pan and simmer slowly until meat is tender, about three hours.
Remove from heat and stir in sour cream.
Serve over hot buttered noodles.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zurich-goulash/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini-Lemon Muffins</title>
		<link>http://www.mangerati.com/zucchini-lemon-muffins</link>
		<comments>http://www.mangerati.com/zucchini-lemon-muffins#comments</comments>
		<pubDate>Sat, 14 Nov 2009 08:44:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Combine the first 6 ingredients in a bowl, and make a well in center of mixture.
Combine zucchini, milk, oil, and egg; stir well.
Add to flour mixture, stirring just until dry ingredients are moistened.
Divide batter evenly among 12 muffin cups coated with cooking spray.
Bake at 400 degrees for 20 minutes or until golden.
Remove from pans immediately, and let cool on a wire rack.
Yield: 1 dozen serving size: 1 muffin.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-lemon-muffins/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Volante</title>
		<link>http://www.mangerati.com/zucchini-volante</link>
		<comments>http://www.mangerati.com/zucchini-volante#comments</comments>
		<pubDate>Sat, 14 Nov 2009 08:43:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Preheat oven to 325 fahrenheit shred zucchini and onion.
Combine all ingredients and gently fold together.
Add salt and pepper to taste.
Bake in a souffle dish in preheated oven for 15 minutes or until top is just brown.
Note: a also be added for color.
The cooking oil may include some olive oil for.
Wooden angel.
West bridgewater street, beaver.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-volante/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Squares</title>
		<link>http://www.mangerati.com/zucchini-squares</link>
		<comments>http://www.mangerati.com/zucchini-squares#comments</comments>
		<pubDate>Sat, 14 Nov 2009 08:39:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Preheat oven to 350.
Grease a 13x9x2" pan.
In a large mixing bowl combine all ingredients.
Add zucchini last.
Trasfer to pan.
Bake 30 minutes or until golden brown.
Let cool and cut into squares.
If you cut them about 2x1" they make 12 squares, if you cut them smaller they are great as appetizers.
I like them best the next day at room temperature.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-squares/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuppa Di Asparagi (Calabrian Asparagus Soup)</title>
		<link>http://www.mangerati.com/zuppa-di-asparagi-calabrian-asparagus-soup</link>
		<comments>http://www.mangerati.com/zuppa-di-asparagi-calabrian-asparagus-soup#comments</comments>
		<pubDate>Sat, 14 Nov 2009 08:38:06 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In a large saucepan, cook the garlic in the olive oil over moderate heat, stirring constantly, until golden, about 3 minutes.
Add the asparagus and cook until bright green, about 5 minutes.
Add the salt, pepper and vegetable broth and bring to a boil.
Reduce the heat to moderately low and simmer until the asparagus are tender, about 15 minutes.
In a small bowl, beat the eggs with 1/2 cup of the cheese.
Reduce the heat to low so that the soup is no longer simmering, and very slowly ladle about 2 cups of the hot soup into the beaten eggs, whisking constantly.
Once incorporated, gradually stir the egg mixture into the soup in the saucepan.
Increase the heat to moderately low and cook the soup, whisking constantly, until it just thickens, about 8 minutes.
Do not allow the soup to boil or the eggs will curdle.
Remove from the heat.
Place one slide of toasted bread into each soup bowl.
Ladle the hot soup on top and serve with additional grated cheese.
Note: thickening soup with bread is typical of rustic italian cooking, in slightly stale bread.
Serve with a sauvignon blanc.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuppa-di-asparagi-calabrian-asparagus-soup/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Pickle</title>
		<link>http://www.mangerati.com/zucchini-pickle</link>
		<comments>http://www.mangerati.com/zucchini-pickle#comments</comments>
		<pubDate>Sat, 14 Nov 2009 08:31:13 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Wash zucchini and cut in thin slices.
Peel and cut onions in quarters, then slice very thin.
Add to zucchini.
Cover zucchini and onions with 1 inch water and add salt.
Let stand 2 hours.
Drain thoroughly.
Bring remaining ingredients to boiling.
Pour over zucchini and onions.
Let stand 2 hours.
Bring all ingredients to boiling point and heat 5 minutes.
Pack hot into hot jars, leaving 1/4 inch head space.
Remove air bubbles.
Adjust caps.
Process 15 minutes in boiling water bath.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-pickle/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Ripiene</title>
		<link>http://www.mangerati.com/zucchini-ripiene</link>
		<comments>http://www.mangerati.com/zucchini-ripiene#comments</comments>
		<pubDate>Sat, 14 Nov 2009 08:25:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Cut each zucchini in half lengthwise and remove lightly the seeds.
Season with salt &#038; pepper to taste &#038; bake for 5 minutes At 500f.
Remove the zucchini and let cool.
Place the olive oil, chopped onion and zucchini in a frying pan &#038; fry until a golden color is reached.
Stir in the breadcrumbs and rice and let cool for 5 minutes Add a mixture of the eggs &#038; parmesan cheese.
Place the entire mixture in a pastry bag &#038; squeeze over the zucchini.
Cover with plain tomato sauce sprinkled with parmesan cheese.
Serve hot or cold.
Trattoria roma.
Decatur st.
; new orleans.
Wine: albana di romagna.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-ripiene/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuccotto</title>
		<link>http://www.mangerati.com/zuccotto</link>
		<comments>http://www.mangerati.com/zuccotto#comments</comments>
		<pubDate>Sat, 14 Nov 2009 08:14:07 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Line a 1.2litre/2pint round-bottomed bowl or pudding basin with damp muslin or cheesecloth, leaving it hanging over the rim.
Put all but 3 tbsp of the liqueur in a shallow dish, dip in the sponge fingers one at a time and use to line the bowl or basin, placing them sugared side outwards.
Fill the bottom and any gaps with liqueur-soaked trimmings so that the lining is completely solid.
Chill for 30 minutes.
Reserve the remaining sponge fingers and liqueur.
Whip the cream with the icing sugar until very thick and standing in stiff peaks.
Transfer three-quarters to a separate bowl.
Stir the nuts and chocolate chips into the remaining one-quarter, then spread this over the sponge fingers to make an inner lining.
Return to the refrigerator.
Put the chocolate pieces and remaining 3 tbsp liqueur in a heatproof bowl.
Stand the bowl over a pan of gently simmering water and heat gently, stirring occasionally, until the chocolate has melted and is smooth.
Remove from the heat and leave to cool slightly, then stir into the remaining whipped cream.
Use to fill the centre of the bowl or basin and smooth over the surface.
Cover with the remaining sponge fingers dipped in the rest of the liqueur.
Press the sponge fingers down firmly, then cover with the muslin.
Place a plate with heavy weights on top and chill overnight.
To serve, remove the weights and unfold the muslin, then run a palette knife carefully between the muslin and the bowl/basin.
Invert a serving plate over the mould and turn the zuccotto out onto it.
Carefully remove the muslin.
Decorate with alternate sections of sifted cocoa powder and icing sugar.
Fold a circle of greaseproof paper into 8 sections, then cut out each alternate one.
Place over the zuccotto and sift over the cocoa powder, then move the paper around so that the cocoa powder is covered and sprinkle with the icing sugar.
If you are in a rush the zuccotto can, of course, be simply dusted with either icing sugar or cocoa instead of both but the decoration is worth the effort for a special occasion.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuccotto/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Pesto Quiche</title>
		<link>http://www.mangerati.com/zucchini-pesto-quiche</link>
		<comments>http://www.mangerati.com/zucchini-pesto-quiche#comments</comments>
		<pubDate>Sat, 14 Nov 2009 08:06:12 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Precook zucchini saute in butter or microwave 5 minutes.
Cool and drain off excess moisture.
In mixing bowl, combine zucchini, pesto, cheeses, seasonings, and pepper.
Mound filling in pastry shell.
Whisk eggs and half-and-half until smooth.
Pour over filling.
Bake in preheated 375 oven for 30 minutes or until done.
If top begins to brown too fast, cover with foil.
Quiche is done when knife inserted in center comes out clean.
Allow reheated.
Great with sour cream.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-pesto-quiche/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Southern Style</title>
		<link>http://www.mangerati.com/zucchini-southern-style</link>
		<comments>http://www.mangerati.com/zucchini-southern-style#comments</comments>
		<pubDate>Sat, 14 Nov 2009 08:04:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Wash zucchini well under cold tap water.
Cut off ends.
Slice 1" thick.
Put aside.
Cut up bacon in 1" pieces.
Put in 2-quart saucepan.
Peel and chop onion.
Put in saucepan.
Add zucchini.
Cover pan.
Put on medium heat.
Cook 15-20 minutes.
Stir around 2-3 times during cooking.
Add salt and pepper to taste.
Serve.
Notes: this is great with chicken tarragon saute.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-southern-style/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini-Honey Bread</title>
		<link>http://www.mangerati.com/zucchini-honey-bread</link>
		<comments>http://www.mangerati.com/zucchini-honey-bread#comments</comments>
		<pubDate>Sat, 14 Nov 2009 08:03:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Combine first 5 ingredents; stir in pecans.
Combine zucchini and remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into 2 greased and floured 9x5 inch baking loafpans.
Bake at 350 for 1 hour and 5 minutes or until wooden toothpick inserted in center comes out clean.
Cool in pan 10 minutes; remove from.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-honey-bread/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Upside Down Corn Bread</title>
		<link>http://www.mangerati.com/zucchini-upside-down-corn-bread</link>
		<comments>http://www.mangerati.com/zucchini-upside-down-corn-bread#comments</comments>
		<pubDate>Sat, 14 Nov 2009 08:02:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[~ coarsely shred enough zucchini to make 1/3 cup; set aside.
Cut remainder into 1/4-inch slices.
- in skillet, over moderate heat, brown sausage; crumble well.
Leaving drippings in skillet, remove sausage to drain.
- reduce heat.
Add onion and zucchini slices to pan.
Cover and cook over medium-low heat until slightly tender, about 5 minutes, stirring twice and gently.
- in a well-sprayed 8x1-1/2 inch round cake pan, starting in center of dish, arrange cooked zucchini slices in concentric circles using all of the slices.
- set over temperature to 350 degrees fahrenheit.
~ make the corn muffin mix according to package instructions for johnnie cake.
Add cheese, crumbled sausage, and shredded zucchini, and optional orange zest, to cornbread batter.
Spread mixture evenly over the zucchini slices.
- bake for 25 minutes more or less or till top is golden.
- using a spatula, loosen sides of corn bread from dish; invert onto a serving platter.
Let it stand a little, as needed, thumb-thump to loosen.
Serve warm.
Great with honey-butter mix equal parts together.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-upside-down-corn-bread/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuppa Alla Pavese</title>
		<link>http://www.mangerati.com/zuppa-alla-pavese</link>
		<comments>http://www.mangerati.com/zuppa-alla-pavese#comments</comments>
		<pubDate>Sat, 14 Nov 2009 07:54:06 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Gently heat the stock in a saucepan and season to taste with salt and pepper.
Heat the butter in a large frying pan and saut=e9 the bread on both sides until golden.
Place a slice of bread in each warmed soup bowl.
Sprinkle with a little salt and grated cheese.
Break an egg into each bowl.
Bring the stock to a rolling boil and carefully ladle over the eggs.
Keep the stock on the heat while working, so that it remains hot enough to poach the eggs.
Serve at once.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuppa-alla-pavese/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucckies</title>
		<link>http://www.mangerati.com/zucckies</link>
		<comments>http://www.mangerati.com/zucckies#comments</comments>
		<pubDate>Sat, 14 Nov 2009 07:29:07 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Preheat oven to 350 degrees.
Grease a cookie sheet.
Beat butter and sugar until creamy.
Add eggs and vanilla.
In a separate bowl, combine flour, soda, cinnamon and salt; stir in raisins; add to egg mixture.
Then stir in oatmeal and raisins.
Mixture will be stiff and difficult to stir, but cookies will be moist drop by teaspoonfuls onto cookie sheet.
Bake 10-12 minutes.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucckies/feed</wfw:commentRss>
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		<item>
		<title>Zucchini Ricotta Calzone</title>
		<link>http://www.mangerati.com/zucchini-ricotta-calzone</link>
		<comments>http://www.mangerati.com/zucchini-ricotta-calzone#comments</comments>
		<pubDate>Sat, 14 Nov 2009 07:25:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In skillet, heat butter over medium-high heat.
Add zucchini and garlic.
Cook, stirring often, 7 to 10 minutes or until most of the liquid has evaporated.
In a bowl, blend together zucchini mixture, ricotta, cheddar, egg, oregano, basil, salt, pepper and nutmeg.
Refrigerate while rolling out the dough.
Divide dough into 4 portions and shape into balls.
On lightly floured surface, roll or stretch each ball into an 8-inch circle.
Divide filling among dough rounds; fold dough over to make half-circles, leaving enough be easier to fill and form soft calzone right on the baking sheet.
Bake on greased baking sheet in 425f oven for about 20 minutes or until golden brown.
* calzones are baked pizza-dough turnovers.
Buy ready-to-bake pizza dough in plastic bags in the refrigerator or freezer sections of many cut off the extra and freeze to make pizza later.
Serve calzones warm.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-ricotta-calzone/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Top Hats</title>
		<link>http://www.mangerati.com/zucchini-top-hats</link>
		<comments>http://www.mangerati.com/zucchini-top-hats#comments</comments>
		<pubDate>Sat, 14 Nov 2009 07:21:08 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Pn saffron; generous pinch 4 egg whites 1/4 cups parmesan cheese; grated wash zucchini, cutting into 1" segments.
Hollow out insides of zucchini with a teaspoon, leaving a firm base and 1/8" sides.
Salt zucchini and invert on a paper towel.
Allow to drain for 1/2 hr.
Heat olive oil in med.
Skillet and saute vegetables until all liquid has evaporated.
Remove from heat and add pepper, puree, and saffron.
Add salt to taste.
Cool for 10 mins.
In a food processor or blender, mix vegetables and egg whites.
Rinse zucchini and blanch for no more than 45 seconds in boiling water in large Stock pot.
Remove and drain upside down on paper towels.
When cool, place in buttered cake pans.
Stuff each zucchini with a rounded tspnful of vegetable mixture.
Top with parmesan cheese.
Bake at 400~ for 15-20 mins.
Or until lightly browned.
Remove and serve after allowing a brief cooling period.
Lengthwise, hollowing and preparing accdg.
To appetizer instructions, dividing stuffing among 8 pieces.
Author - junior league of norfolk-virginia beach, va.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-top-hats/feed</wfw:commentRss>
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		<item>
		<title>Zucchini Soup With Herbs</title>
		<link>http://www.mangerati.com/zucchini-soup-with-herbs</link>
		<comments>http://www.mangerati.com/zucchini-soup-with-herbs#comments</comments>
		<pubDate>Sat, 14 Nov 2009 07:16:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Combine zucchini, potato, and 1 cup water in a small dutch oven.
Cover and bring to a boil.
Boil 10 mins or until crisp-tender do not drain.
Saute onions in margarine until tender; add to zucchini and potato.
Add 1/2 cups water, tarragon, and bouillon granules stirring to blend.
Add skim milk, and cook over medium heat until thoroughly heated.
Amount: 1 cup.
Exchanges: 1 starch; chol: tr.
; calories: 94; carbo: 18 gm protein: 3 gm; fat: 2 gm; fiber: 1 gm; sodium: 53 mg.
From jungle.
Boy via genie.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-soup-with-herbs/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Pasta Advan</title>
		<link>http://www.mangerati.com/zucchini-pasta-advan</link>
		<comments>http://www.mangerati.com/zucchini-pasta-advan#comments</comments>
		<pubDate>Sat, 14 Nov 2009 07:10:12 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Knead longer than usual.
Watch dough carefully for moisture.
If water is become sticky.
If so, simply add more flour until the proper consistency is reached.
Per 1 cup serving: 213calories 8.3g protein 42.6g carbohydrate 1.0 grams fat 0.7mg sodium.
The pasta machine cookbook donna rathmell german isbn: 1-55867-081-5 entered by carolyn shaw 4-95.
Collected from the international cooking.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-pasta-advan/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini-Feta Casserole</title>
		<link>http://www.mangerati.com/zucchini-feta-casserole</link>
		<comments>http://www.mangerati.com/zucchini-feta-casserole#comments</comments>
		<pubDate>Sat, 14 Nov 2009 07:10:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Place the bulgar in a bowl and pour the boiling water over it.
Cover and set it aside until it has absorbed the water and become soft and chewable.
Saute the onions and garlic in the oil until the onions are just translucent.
Add the zucchini, dired herbs, and black pepper and continue to saute on medium to low heat until the zucchini is tender, but not falling apart.
In a bowl, lightly beat the eggs.
Mix in the feta and cottage cheese.
Add the chopped parsley, tomato paste, and soy sauce to the bulgar and mix well.
Assemble the casserole in an oiled 9 x 9 casserole dish.
Layer first the bulgur mixture, next the suateed vegetables, and then the feta mixture.
Top the casserole with grated cheddar cheese, tomato slices, and a light sprinkling of sesame seeds.
Bake covered at 350 for 45 minutes.
For crustier cheese, uncover the casserole for the final 15 minutes of baking.
This casserole can be more easily served after it sits for 5 to 10 minutes.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-feta-casserole/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zupa Wisniowa (Cherry Soup)</title>
		<link>http://www.mangerati.com/zupa-wisniowa-cherry-soup</link>
		<comments>http://www.mangerati.com/zupa-wisniowa-cherry-soup#comments</comments>
		<pubDate>Sat, 14 Nov 2009 07:09:04 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In a large saucepan, combine cherries and water.
Bring to a boil over medium heat.
Puree cherries and water in a blender or food processor fitted with a metal blade.
Return mixture to saucepan.
Add lemon juice to taste, sugar and whipping cream.
Gently stir until smooth.
Serve hot over noodles, if desired.
Or serve chilled.
Variation: substitute red tart cherries for sweet cherries.
Do not add lemon juice.
Sweeten with sugar to taste.
From the recipe files of sylvia steiger, genie the.
Steigers, ci$ 71511,2253, gt cookbook echo moderator at net/node 004/005.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zupa-wisniowa-cherry-soup/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Rice Bake</title>
		<link>http://www.mangerati.com/zucchini-rice-bake</link>
		<comments>http://www.mangerati.com/zucchini-rice-bake#comments</comments>
		<pubDate>Sat, 14 Nov 2009 07:00:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[*you can use up to 1 1/2 cups cooked brown rice.
Combine rice, zucchini, cheese, onion and parsley in bowl and mix well.
Stir in eggs, butter, salt and pepper.
Spoon into lightly greased 9" baking dish; sprinkle with paprika.
Bake at 350 for 1 hour.
This recipe is easily doubled.
Use at least 2 pounds zucchini and can take up to 3 cups cooked brown rice.
Use about 4 or 5 large green onions,a nd 4 cups cheese.
You can also use a combination of cheddar and jack cheese if you like.
If you double this, bake in a 9 x 13 casserole.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-rice-bake/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zuccini Schnitzel With Leeks, Peppers In Sour</title>
		<link>http://www.mangerati.com/zuccini-schnitzel-with-leeks-peppers-in-sour</link>
		<comments>http://www.mangerati.com/zuccini-schnitzel-with-leeks-peppers-in-sour#comments</comments>
		<pubDate>Sat, 14 Nov 2009 06:37:07 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Clean leeks,cut lenghtwise,cut into rings.
Wash and clean peppers, cut into small stripes.
Wash zuccini and cut into 1/2 centimeters thick slices.
Put 4 slices aside and cut the rest of the slices into thin strips.
Knead together 1 tablespoon flour and 1 tablespoon butter.
Saute the zuccini,leeks and peppers in 1/3 of the butter;season to taste;add the broth and the cream and bring to a boil;add the flour- butter-mix and stir until smooth.
Simmer, uncovered, 3-4 minutes.
Salt and pepper the zuccini strips, roll in the rest of the flour.
Roll in the beaten egg and than in the breadcrumbs.
Heat the leftover butter in a skillet and fry the zuccini, on mild heat, on both sides about 3-4 minutes.
Divide on plates and pour sauce over it,garnish with slices.
Serve with potatoes and tomatoe juice.
Translated by brigitte sealing cyberealm bbs watertown ny 315-785-8098.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zuccini-schnitzel-with-leeks-peppers-in-sour/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Tomato Medley</title>
		<link>http://www.mangerati.com/zucchini-tomato-medley</link>
		<comments>http://www.mangerati.com/zucchini-tomato-medley#comments</comments>
		<pubDate>Sat, 14 Nov 2009 06:25:08 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Melt margarine in large skillet.
Add onion and zucchini; cook and stir over medium-high heat until crisp-tender.
Add remaining ingredients; cook until tomatoes are thoroughly heated.
Calories: 60 sodium: 170mg.
Cholesterol: 0mg fat: 3g.
Carbohydrate: 6g sat: 1g.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-tomato-medley/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Relish</title>
		<link>http://www.mangerati.com/zucchini-relish</link>
		<comments>http://www.mangerati.com/zucchini-relish#comments</comments>
		<pubDate>Sat, 14 Nov 2009 06:24:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Mix all ingredients in glass or plastic bowl.
Cover and refrigerate at least 1 hour.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-relish/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Souffle</title>
		<link>http://www.mangerati.com/zucchini-souffle</link>
		<comments>http://www.mangerati.com/zucchini-souffle#comments</comments>
		<pubDate>Sat, 14 Nov 2009 06:23:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Wash zucchini.
Cut in 1/4 in.
Slices.
Place in 3-qt saucepan with 1 cup water and 1/4 tsp salt.
Bring to boil and simmer 10-12 minutes until zucchini is tender.
Drain.
Soak bread, torn in small pieces, in milk.
Saute onion &#038; garlic in butter and oil over low heat until soft.
Mash zucchini in bowl.
Add bread, after squeezing out excess milk.
In small bowl beat eggs until light.
Add to zucchini mixture along with onion &#038; garlic.
Gently fold in cheese, 1/2 tsp salt, and white pepper.
Pour in buttered 1-1/2 quart souffle dish and bake at 375 for 45 minutes or until firm in center.
From the <micro cookbook collection of contemporary recipes>
Downloaded.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-souffle/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini-Crusted Vegetable Pizza</title>
		<link>http://www.mangerati.com/zucchini-crusted-vegetable-pizza</link>
		<comments>http://www.mangerati.com/zucchini-crusted-vegetable-pizza#comments</comments>
		<pubDate>Sat, 14 Nov 2009 06:21:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In a colander set over a large bowl, toss together zucchini and salt and allow to drain for 10 minutes.
Run water through colander to rinse salt from zucchini, then squeeze to remove excess moisture.
Salt pulls water from zucchini and keeps crust from being too wet.
Combine in a bowl with eggs and mozzarella.
Preheat oven to 375 degrees fahrenheit lightly oil a medium baking sheet.
Press zucchini mixture evenly onto sheet.
Bake until lightly browned and crisp 12 to 15 minutes.
Spread sauce over top of zucchini crust.
Slice bell peppers into rings, then lay on top of pizza along with tomatoes and chiles.
Sprinkle with parmesan.
Bake for 10 minutes and serve hot.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-crusted-vegetable-pizza/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Parmigiana</title>
		<link>http://www.mangerati.com/zucchini-parmigiana</link>
		<comments>http://www.mangerati.com/zucchini-parmigiana#comments</comments>
		<pubDate>Sat, 14 Nov 2009 06:17:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Saute garlic and onion in oil until onion is transparent.
Remove garlic.
Add tomatoes, bring to boiling point, then simmer for 1/2 hour.
Add tomato paste, diluted with 3 cans water, simmer for at least 1 hour.
Add parsley, basil, and oregano to taste and simmer a few minutes longer.
Coat zucchini slices with flour and saute lightly in oil.
Layer zucchini in baking dish, cover with sauce then parmesan cheese.
Repeat until all zucchini is used.
Top with mozarella cheese.
Cover &#038; bake about 30 minutes At 350.
Uncover last 15 minutes.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-parmigiana/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Muffins (Lf)</title>
		<link>http://www.mangerati.com/zucchini-muffins-lf</link>
		<comments>http://www.mangerati.com/zucchini-muffins-lf#comments</comments>
		<pubDate>Sat, 14 Nov 2009 06:12:17 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[X nonstick veg cooking spray; -optional.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-muffins-lf/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini-Walnut Bread</title>
		<link>http://www.mangerati.com/zucchini-walnut-bread</link>
		<comments>http://www.mangerati.com/zucchini-walnut-bread#comments</comments>
		<pubDate>Sat, 14 Nov 2009 05:55:06 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Magazine.
Preheat oven to 350.
Spray a loaf pan 8" or 8 muffin tins lined with paper.
Combine all wet ingredients, then add dry until just blended.
Gently fold in zucchini, nuts and raisins.
Pour into prepared pan.
Bake 30 minutes for muffins or 40-45 for loafor until browned and toothpick inserted in the center comes out clean.
Per muffin; 164 calories, 5 gr fat.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-walnut-bread/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Raisin Nut Bread</title>
		<link>http://www.mangerati.com/zucchini-raisin-nut-bread</link>
		<comments>http://www.mangerati.com/zucchini-raisin-nut-bread#comments</comments>
		<pubDate>Sat, 14 Nov 2009 05:53:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Preheat oven to 350 degrees fahrenheit butter a 9 by 5 by 3-inch loaf pan.
In a bowl sift together the 1 1/2 cups all-purpose flour, whole wheat flour, baking powder, salt, cinnamon and cloves.
Stir in the sugar.
In a separate bowl toss the raisins and walnuts with the remaining 2 tablespoons flour.
Add the butter, eggs, milk, lemon zest, raisins, walnuts and zucchini and mix until just combined.
Pour the batter into the prepared loaf pan.
Bake for 45 to 50 minutes or until the bread pulls away from the sides of the pan and tester inserted in the middle comes out clean.
Cool bread in pan on a rack for 15 minutes, remove from pan and allow to completely cool before cutting.
Notes: cooking live.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-raisin-nut-bread/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Parmesan Latkes</title>
		<link>http://www.mangerati.com/zucchini-parmesan-latkes</link>
		<comments>http://www.mangerati.com/zucchini-parmesan-latkes#comments</comments>
		<pubDate>Sat, 14 Nov 2009 05:47:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Grate the zucchini and potatoes and toss in the lemon juice to prevent browning.
Squeeze the zucchini and potatoes through towels or a sieve.
It is imperative that you get almost all the moisture out of the vegetables.
Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed.
Heat a 1/2 inch of peanut oil in a pan until hot and add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy.
When serving, sprinkle with a little more salt and the remaining chopped parsley.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-parmesan-latkes/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Tacos</title>
		<link>http://www.mangerati.com/zucchini-tacos</link>
		<comments>http://www.mangerati.com/zucchini-tacos#comments</comments>
		<pubDate>Sat, 14 Nov 2009 05:39:08 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
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		<description><![CDATA[Mix.
Fry as pancakes.
Top with cheese, sour cream or salsa.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-tacos/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Snacking Cake</title>
		<link>http://www.mangerati.com/zucchini-snacking-cake</link>
		<comments>http://www.mangerati.com/zucchini-snacking-cake#comments</comments>
		<pubDate>Sat, 14 Nov 2009 05:30:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Mix all ingredients and pout into a greased floured, large cookie sheet with sides.
Sprinkle chocolate chips and nuts over mixture.
Bake at 325 for 40-50 minutes.
Great for summer snacks!!!]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-snacking-cake/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini-Corn Skillet</title>
		<link>http://www.mangerati.com/zucchini-corn-skillet</link>
		<comments>http://www.mangerati.com/zucchini-corn-skillet#comments</comments>
		<pubDate>Sat, 14 Nov 2009 05:26:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In large skillet, over medium heat, melt margarine.
Add onion,zuchini and galic; cook, stirring occasionally, until zucchini is tender, about 8 to 10 minutes.
Stir in corn, egg beater with cheese, parsley and red pepper until blended.
Reduce heat; cook, uncovered, until set, about 30 minutes, shaking pan occasionally.
Calories.
83 sodium mg.
104 cholesterol mg.
2 fat gm.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-corn-skillet/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Fritters</title>
		<link>http://www.mangerati.com/zucchini-fritters</link>
		<comments>http://www.mangerati.com/zucchini-fritters#comments</comments>
		<pubDate>Sat, 14 Nov 2009 05:19:13 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Fill a deep-fat fryer of skillet with oil to a 2-in.
Depth.
Heat to 375 degrees.
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 teaspoonfuls into hot oil.
Fry until deep golden brown, turning once.
Drain thoroughly on paper towels.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-fritters/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Raisin Bread</title>
		<link>http://www.mangerati.com/zucchini-raisin-bread</link>
		<comments>http://www.mangerati.com/zucchini-raisin-bread#comments</comments>
		<pubDate>Sat, 14 Nov 2009 05:16:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Beat eggs until light.
Gradually add sugar.
Sift dry ingredients together.
Add to egg-oil-sugar mixture and beat until smooth.
When well blended, stir in remaining ingredients.
Place batter in two buttered and floured loaf pans 8-1/2" x 4-1/4".
Bake at 350 degrees for one hour.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-raisin-bread/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Mock Crab Cakes</title>
		<link>http://www.mangerati.com/zucchini-mock-crab-cakes</link>
		<comments>http://www.mangerati.com/zucchini-mock-crab-cakes#comments</comments>
		<pubDate>Sat, 14 Nov 2009 05:14:17 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Blend the tofu with a hand mixer until creamy.
In a large bowl, combine all ingredients except zucchini.
Mix well.
Place zucchini in a large strainer.
Press out as much liquid as possible.
Add zucchini to bread mixture.
Mix with a fork for several minutes, until mixture is well combined and holds together.
Preheat a nonstick griddle or skillet over medium heat.
Oil it lightly or spray with a nonstick cooking spray.
Divide zucchini mixture evenly into 8 portions and shape each portion into a patty.
Place on prepared griddle and cook, turning several times, until patties are lightly browned on both sides.
Serve hot.
Leftovers are good hot or cold.
From the files of deeanne.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-mock-crab-cakes/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Tabbouleh</title>
		<link>http://www.mangerati.com/zucchini-tabbouleh</link>
		<comments>http://www.mangerati.com/zucchini-tabbouleh#comments</comments>
		<pubDate>Sat, 14 Nov 2009 05:03:08 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Ingredients, mixing well.
Refrigerate before serving.
Posted on genie c02 t25 m251 by m.
Carmain1 on 04/25/94, nf format.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-tabbouleh/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Parmesan Bread</title>
		<link>http://www.mangerati.com/zucchini-parmesan-bread</link>
		<comments>http://www.mangerati.com/zucchini-parmesan-bread#comments</comments>
		<pubDate>Sat, 14 Nov 2009 04:59:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Mix flour, zucchini, sugar, cheese, baking soda, powder and salt together; set aside.
Melt butter; stir into buttermilk.
Beat eggs in medium bowl; add butter/buttermilk and onion; stir into flour mixture.
Batter will be thick.
Spread in greased and floured 9x5x3 inch loaf pan.
Bake at 350 for 1 hour.
Use toothpick inserted at center to test for doneness.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-parmesan-bread/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini-Cheese Casserole</title>
		<link>http://www.mangerati.com/zucchini-cheese-casserole</link>
		<comments>http://www.mangerati.com/zucchini-cheese-casserole#comments</comments>
		<pubDate>Sat, 14 Nov 2009 04:59:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Cook zucchini, onion and garlic in butter until crisp-tender, stirring frequently.
Remove from heat.
Sprinkle with flour and salt and toss well.
Stir in evaporated milk, sour cream and cheese.
Turn into a shallow 1-quart casserole.
Bake at 375f for 20 minutes.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-cheese-casserole/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini-Tomato Pie</title>
		<link>http://www.mangerati.com/zucchini-tomato-pie</link>
		<comments>http://www.mangerati.com/zucchini-tomato-pie#comments</comments>
		<pubDate>Sat, 14 Nov 2009 04:57:05 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[The following recipe is from a recipe that i saw in the ny times magazine a number of years ago.
Its great for using up the zucchini and tomato crop.
Preheat oven 400f.
Spread mustard evenly over bottom of pie shell, then cover bottom completely with mozzarella.
The original recipe called for a full pound of cheese, i find that its too much.
Use however much you are in the mood for.
Beginning at the outer edge of the shell, make a layered overlapping row of the tomato and zucchini slices, alternating for color.
Make a second row, then use enough of the remaining slices to fill the center.
Sprinkle the top evenly with garlic and oregano.
Season to taste with salt and pepper.
Drizzle oil over all, and top with chopped basil i use more than 2 tbls put on a baking sheet line it with foil for easy clean up if you use a lot of cheese and bake about 40 minutes.]]></description>
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		</item>
		<item>
		<title>Zucchini Snack Cake</title>
		<link>http://www.mangerati.com/zucchini-snack-cake</link>
		<comments>http://www.mangerati.com/zucchini-snack-cake#comments</comments>
		<pubDate>Sat, 14 Nov 2009 04:54:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In large bowl, combine flour, sugar, cinnamon, soda, baking powder, salt, applesauce, vanilla and eggs.
Beat at medium speed until well mixed.
Stir in raisins and zucchini.
Pour into greased 13x9x2" pan.
Bake at 350 for 50 minutes or until done.
Cool.
This recipe was given to me by my mother and originally had oil instead of the applesauce.
I replaced the oil with applesauce and was very suprised at how good the cake still was.
It has a rubberly-like texture it was the same with oil but is very good unfrosted.
I keep mine covered with plastic wrap in the fridge after it has cooled.
The eggs are the worst fat contributors to this recipe.
Ellen markovich.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-snack-cake/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Mexican Style</title>
		<link>http://www.mangerati.com/zucchini-mexican-style</link>
		<comments>http://www.mangerati.com/zucchini-mexican-style#comments</comments>
		<pubDate>Sat, 14 Nov 2009 04:33:17 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Saute first 5 ingredients in hot oil in a large skillet for 5 minutes,=20 stirring occasionally.
Stir in taco sauce, mustard, basil, salt, and=20 pepper.
Add tomatoes; cook 5 minutes.
Coleman.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-mexican-style/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Frittata</title>
		<link>http://www.mangerati.com/zucchini-frittata</link>
		<comments>http://www.mangerati.com/zucchini-frittata#comments</comments>
		<pubDate>Sat, 14 Nov 2009 04:22:13 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[A frittata is a flat omelet with a meledy of vegetables and herbs mixed into it.
This recipe calls for zucchini and chard, but you can substitute any summer squash for zucchini, and spinach for the chard.
* swiss chard leaves including stems, coarsley chopped.
Heat oil in a wide frying pan over medium heat.
Add onion, garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables are soft about 5 minutes.
Remove from heat and let cool slightly.
Beat eggs lightly with pepper, basil, and oregano.
Stir in cheese and vegetables.
Pour into a greased 9-inch pie pan.
Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown.
Serve hot or at room temperature.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-frittata/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Slaw</title>
		<link>http://www.mangerati.com/zucchini-slaw</link>
		<comments>http://www.mangerati.com/zucchini-slaw#comments</comments>
		<pubDate>Sat, 14 Nov 2009 04:18:08 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Cut zucchini, yellow squash and red pepper into matchstick thin strips or shred in food processor; set aside.
I do not peel the squash, but wash them very well.
However if you like to have them peeled, that is fine.
In large bowl, with wire whisk or fork, beat salad oil, vinegar, to mix well.
Cover and refrigerate at least 2 hours to blend flavors, stirring occasionally.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-slaw/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini-Apple Bulgur</title>
		<link>http://www.mangerati.com/zucchini-apple-bulgur</link>
		<comments>http://www.mangerati.com/zucchini-apple-bulgur#comments</comments>
		<pubDate>Sat, 14 Nov 2009 04:17:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Heat water and apple juice to boiling, add bulgur, and return to boil.
Reduce heat and simmer 20 minutes, until liquid is absorbed.
While bulgur is cooking, saute the apple and zucchini peeled or not, as you prefer according to your method of choice, such as using a bit of apple juice or water, until softened.
Stir in the salt and cinnamon, then add the cooked bulgur.
<vsannice@weizmann.
Weizmann.
Ac.
Il> on aug 05, 97.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-apple-bulgur/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Ragout</title>
		<link>http://www.mangerati.com/zucchini-ragout</link>
		<comments>http://www.mangerati.com/zucchini-ragout#comments</comments>
		<pubDate>Sat, 14 Nov 2009 04:17:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Lightly brown zucchini in olive oil.
Remove from pan.
Add to pan butter and onions.
Saute onion until soft.
Add green pepper and celery and cook mixture, stirring, for five minutes.
Add tomatoes, basil, parsley, garlic, tomato paste, salt and pepper.
Simmer mixture, covered, over moderately low heat for twenty minutes.
Add zucchini.
Serve in heated shallow vegetable dish.
Sprinkle with fresh parsley.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-ragout/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Pancakes With Tomato Concasse</title>
		<link>http://www.mangerati.com/zucchini-pancakes-with-tomato-concasse</link>
		<comments>http://www.mangerati.com/zucchini-pancakes-with-tomato-concasse#comments</comments>
		<pubDate>Sat, 14 Nov 2009 04:10:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[For zucchini pancakes: preheat broiler.
Mix zucchini, eggs, parsley, salt and pepper in a medium bowl.
Melt 1 tablespoon of butter in eaach of two small ovenproof skillets over medium high heat.
Pour half the zucchini mixture into each skillet and reduce heat to low.
Gently cook, shaking pan occasionally, until batter is loose in center and set around the edges, 3 to 5 minutes.
Transfer to broiler and cook until firm in center, but not browned, about 4 minutes.
To serve, slice each into three wedges and center on serving plates.
Garnish with warm tomato concasse and parmesan cheese and serve immediately.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-pancakes-with-tomato-concasse/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Swedish Meatballs</title>
		<link>http://www.mangerati.com/zucchini-swedish-meatballs</link>
		<comments>http://www.mangerati.com/zucchini-swedish-meatballs#comments</comments>
		<pubDate>Sat, 14 Nov 2009 04:06:07 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Whirl onion, mushrooms eggs and salt in blender.
Mix with ground beef and zucchini.
Form into small meatballs.
Bake on large shallow baking sheet 30 minutes at 350 degrees.
Carefully pour off grease, saving gravy-type liquid that forms.
Pour into crockpot or warming dish with cream of mushroom soup.
Keep warm.
Serve as an appetizer or as you would regular swedish meatballs.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-swedish-meatballs/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Meatball Stew</title>
		<link>http://www.mangerati.com/zucchini-meatball-stew</link>
		<comments>http://www.mangerati.com/zucchini-meatball-stew#comments</comments>
		<pubDate>Sat, 14 Nov 2009 03:59:16 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Combine ground beef, zucchini, onion, egg, rice, and seasonings; mix thoroughly.
Shape into small meatballs.
Combine beef broth, tomato, and parsley in saucepan; heat to boil.
Drop meatballs into hot broth, one at a time.
Cover and simmer 30 to 40 minutes.
Add salt and pepper.
Microwave: cook beef broth, tomato, and parsley on high for 3 minutes, covered.
Drop meatballs into broth.
Cook on high for 5 minutes.
Hold 10 minutes.
Add salt and pepper.
Food exchange per serving: 2 meat exchanges 1 vegetable exchange 1 starch/bread exchange cal: 203.
Souce: the complete diabetic cookbook by mary jane finsand.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-meatball-stew/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Quiche</title>
		<link>http://www.mangerati.com/zucchini-quiche</link>
		<comments>http://www.mangerati.com/zucchini-quiche#comments</comments>
		<pubDate>Sat, 14 Nov 2009 03:46:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Cook zucchini and onions in half the butter with oregano and salt till tender about 5 minutes.
In blender, mix eggs, milk, cheese, bisquick, salt and remaining melted butter.
Mix well, about two minutes.
Pour into 13-inch dish or pie plate.
Spread zucchini all over top.
Bake 30 to 40 minutes at 375 degrees.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-quiche/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Seafood Casserole</title>
		<link>http://www.mangerati.com/zucchini-seafood-casserole</link>
		<comments>http://www.mangerati.com/zucchini-seafood-casserole#comments</comments>
		<pubDate>Sat, 14 Nov 2009 03:38:08 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Heat oven to 400 degrees.
Grease baking dish 12 x 7 1/2 x 2.
Mix all ingredients together.
Spread evenly into casserole.
Bake uncovered until golden brown and inserted knife in center comes out clean, 25-30 minutes.
Garnish with thinly sliced zucchini.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-seafood-casserole/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini-And-Cheese Stuffed Mushrooms</title>
		<link>http://www.mangerati.com/zucchini-and-cheese-stuffed-mushrooms</link>
		<comments>http://www.mangerati.com/zucchini-and-cheese-stuffed-mushrooms#comments</comments>
		<pubDate>Sat, 14 Nov 2009 03:37:08 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Remove stems from mushrooms and discard; set caps aside.
Arrange zucchini in a vegetable steamer over boiling water in a dutch oven.
Cover and steam 5 minutes.
Place zucchini on several layers of paper towels; cover with additional paper towels.
Let stand 15 minutes, pressing down occasionally to remove moisture.
Combine zucchini and next 6 ingredients; stir well.
Spoon mixture evenly into mushroom caps.
Carefully arrange mushrooms in a single layer in steamer over boiling water in pan.
Cover and steam 6 minutes or until mushrooms are barely tender.
Arrange mushrooms on a serving platter; sprinkle with parmesan cheese.
Serve immediately.
Yield: 1 dozen appetizers serving size: 1 stuffed mushroom.
Serving ideas: a refreshing cold beverage.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-and-cheese-stuffed-mushrooms/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Meat Loaf</title>
		<link>http://www.mangerati.com/zucchini-meat-loaf</link>
		<comments>http://www.mangerati.com/zucchini-meat-loaf#comments</comments>
		<pubDate>Sat, 14 Nov 2009 03:30:15 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Preheat oven at 350.
Prepare loaf pan with cooking spray.
In a mixing bowl, combine zucchini, turkey, onion, peppers, bread crumbs, egg white, tomato paste, parsley, tarragon, basil, and black pepper.
Press mixture into prepared pan and cover with foil.
Bake for 1 1/4 hours.
Sprinkle cheese over the top.
Return to oven and bake another 10 minutes.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-meat-loaf/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Frisbees</title>
		<link>http://www.mangerati.com/zucchini-frisbees</link>
		<comments>http://www.mangerati.com/zucchini-frisbees#comments</comments>
		<pubDate>Sat, 14 Nov 2009 03:30:13 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Sift together flour, soda, powder, salt and spices.
Cream shortening with sugars; beat in eggs and flavoring.
Add dry ingredients alternately with zucchini.
Stir in raisins and nuts.
Drop in 1/4 cup quantities onto greased cookie sheets.
Spread out to 5 inches diameter.
Bake at 375 for 10 to 12 minutes, or until edges begin to brown.
Cool 1 minute and remove and cool on racks.
If desired, frost with powdered sugar glaze.
Can make into smaller cookies.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-frisbees/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Pancakes With Golden Tomato Concasse</title>
		<link>http://www.mangerati.com/zucchini-pancakes-with-golden-tomato-concasse</link>
		<comments>http://www.mangerati.com/zucchini-pancakes-with-golden-tomato-concasse#comments</comments>
		<pubDate>Sat, 14 Nov 2009 03:24:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Tomato concasse: drain chopped tomatoes in a colander, stirring occasionally, for 30 minutes.
Season with salt and pepper.
Zucchini pancakes: while tomatoes are draining, grate zucchini and onion into a large bowl.
Sprinkle with salt.
Toss to mix well.
Let stand 10 minutes.
Squeeze excess water from grated vegetables.
In same bowl combine zucchini, onion, and garlic.
In small bowl combine flour, parmesean cheese, mint, nutmeg, and pepper.
Mix well.
Toss with zucchini.
Add eggs and mix well.
In a heavy large skillet, heat 1/4" oil over medium-high heat until very hot.
Form pancakes by pouring 1/4 cup of batter into skillet for each pancake, spreading with back of spoon to make 3: circles.
Cook until brown on both sides, turning once.
Drain on paper towels.
Repeat with remaining batter.
Spoon tomato concasse over pancakes.
Bbs watertown ny 315-786-1120.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-pancakes-with-golden-tomato-concasse/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Supreme</title>
		<link>http://www.mangerati.com/zucchini-supreme</link>
		<comments>http://www.mangerati.com/zucchini-supreme#comments</comments>
		<pubDate>Sat, 14 Nov 2009 03:22:07 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Boil zucchini and onion in salted water 10 minutes or until done.
Drain and set aside.
Toss stuffing crumbs and seasoning packet with melted butter or margarine.
Put 1/2 in bottom of 9x13-inch baking pan.
Mix together sour cream, cream of chicken soup and cheddar cheese.
Add zucchini and mix well.
Spoon over stuffing mixture in pan.
Top with remaining stuffing mixture.
Bake at 350f for 25 minutes.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-supreme/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Quesadillas</title>
		<link>http://www.mangerati.com/zucchini-quesadillas</link>
		<comments>http://www.mangerati.com/zucchini-quesadillas#comments</comments>
		<pubDate>Sat, 14 Nov 2009 03:20:08 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Preheat oven to 400f.
Place one tortilla on an ungreased oven baking sheet &#038; layer with half the remaining ingredients.
Top with a second tortilla &#038; the rest of the filling.
Finish with the final tortilla.
Bake about 10 minutes, till the tortilla are browned around the edges.
Cut into quarters &#038; serve hot.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-quesadillas/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Mandarin</title>
		<link>http://www.mangerati.com/zucchini-mandarin</link>
		<comments>http://www.mangerati.com/zucchini-mandarin#comments</comments>
		<pubDate>Sat, 14 Nov 2009 03:04:15 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Cut the zucchini into slices.
Steam until tender.
Add the orange slices and the nutmeg.
Sprinkle with the almonds just before serving.
From the ada holiday cookbook by drops Betty wedman 1 serving = 1/2 fruit exchange 1/2 fat exchange = 60 cal, 8 cho, 2 pro, 3 fat, 1 na, 239 k, 0 cholest.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-mandarin/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Fries</title>
		<link>http://www.mangerati.com/zucchini-fries</link>
		<comments>http://www.mangerati.com/zucchini-fries#comments</comments>
		<pubDate>Sat, 14 Nov 2009 03:03:12 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Heat oil and add zucchini, tossing gently until slightly tender.
= sprinkle=20 with soy sauce and season with onion salt.
Serve hot.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-fries/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini-And-Basil Filo</title>
		<link>http://www.mangerati.com/zucchini-and-basil-filo</link>
		<comments>http://www.mangerati.com/zucchini-and-basil-filo#comments</comments>
		<pubDate>Sat, 14 Nov 2009 03:03:04 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Preheat oven to 350f.
Remove filo pastry from freezer and let it come to room temperature while you prepare the filling.
Unfold the dough, and cut the stack of sheets in two.
If you are making just one recipe, refold half the dough, and wrap it in plastic.
It can either be refrozen or kept for a few days in the refrigerator.
Cover the sheets to be used with a sheet of waxed paper covered in turn with a damp kitchen towel, to keep them from becoming dry and brittle.
Grate the zucchini on the large holes of a hand grater or in a food processor.
Toss with the salt and set aside for 30 minutes.
Then drain and squeeze dry in a clean kitchen towel.
Roast the pine nuts for 5-to-8 minutes in oven, chop them finely, and set them aside.
Heat the olive oil in a large skillet and saute the onion until it begins to soften, about 2 minutes.
Add the zucchini, season with freshly ground black pepper, and cook another 4 minutes; then add the garlic, basil, parsley and white wine or water.
Cover for 3 to 4 minutes, and remove from heat.
Beat the eggs, stir in the cheeses, then cook the vegetables.
Check the seasoning.
Brush a 9-by-13-by-2-inch pan with the melted butter and lay a sheet of filo pastry with butter, or mixture of butter and olive oil, and continue buttering and layering, until you have used half the sheets.
Scatter half of the chopped pine nuts between several of the layers.
Brush the top layer with butter and spread the filling over it.
Continue layering the rest of the pastry sheets.
If the butter begins to congeal, reheat it so it spreads easily.
Cut the assembled pastry into 3-inch squares, then into diamonds, making sure you cut through all the layers; refrigerate the pastry if you will not be baking right away.
Bake in a preheated 400f oven for 40 to 50 minutes, or until browned.
Serve the pastries warm from the oven, slightly cooled, or at room temperature.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-and-basil-filo/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Scramble</title>
		<link>http://www.mangerati.com/zucchini-scramble</link>
		<comments>http://www.mangerati.com/zucchini-scramble#comments</comments>
		<pubDate>Sat, 14 Nov 2009 02:56:08 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In a skillet, saute zucchini and onion in butter until tender.
Season with salt and pepper.
Add the eggs; cook and stir until set.
Sprinkle with cheese.
Remove from heat; cover until cheese melts.
Serve with tomato wedges , if desired.
Of.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-scramble/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Puffs</title>
		<link>http://www.mangerati.com/zucchini-puffs</link>
		<comments>http://www.mangerati.com/zucchini-puffs#comments</comments>
		<pubDate>Sat, 14 Nov 2009 02:52:08 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Sift together the flour and baking powder.
Set aside.
In a large bowl, combine the egg, olive oil, 1/2 cup of the milk, salt and pepper.
Beat to a smooth paste and gradually add sifted flour mixture consistency will be very stiff.
Add grated cheese and remaining milk to make a smooth but stiff batter.
Blend in grated zucchini, garlic, onion, and parsley.
Heat the cooking oil to the deep-fry stage and drop in the batter by spoonfuls.
Fry until golden.
Remove with a slotted spoon and drain on paper towels.
Keep warm until all are cooked.
Lightly salt to taste and serve immediately.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-puffs/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Stuffing Casserole</title>
		<link>http://www.mangerati.com/zucchini-stuffing-casserole</link>
		<comments>http://www.mangerati.com/zucchini-stuffing-casserole#comments</comments>
		<pubDate>Sat, 14 Nov 2009 02:50:06 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Contributed to the echo by: monica pefley zucchini stuffing casserole cook zucchini in a little boiling water until tender.
Drain.
Saute carrots and onions in 4 tbsp butter until tender.
Remove from heat, stir in 1-1/2 cup stuffing cubes, soup, and sour cream.
Gently stir in zucchini.
Turn into a casserole dish.
Melt remaining butter and combine with remaining stuffing cubes.
Toss lightly and spoon onto top of casserole.
Bake uncovered 30-40 minutes at 350 degrees.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-stuffing-casserole/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Pancakes</title>
		<link>http://www.mangerati.com/zucchini-pancakes</link>
		<comments>http://www.mangerati.com/zucchini-pancakes#comments</comments>
		<pubDate>Sat, 14 Nov 2009 02:43:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In a heated skillet filmed with oil,drop mixture by spoonful, 3 at a golden,turn and flatten down a bit,if they rise.
The smell of the dill,onion,and parmesan cheese sends my spouse into a feeding frenzy.
Serve with sour cream,if desired.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-pancakes/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Flower Taco</title>
		<link>http://www.mangerati.com/zucchini-flower-taco</link>
		<comments>http://www.mangerati.com/zucchini-flower-taco#comments</comments>
		<pubDate>Sat, 14 Nov 2009 02:26:12 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Rinse blossoms well, checking for insects.
Melt butter over medium heat.
Add blossoms and cook, turning often, until wilted, 3-4 minutes.
Remove from pan.
Lay tortilla flat in pan and put blossoms on half the tortilla.
Sprinkle with cheese.
Cook until cheese melts.
Lay avocado slices on cheese, fold tortilla over filling.
Slide onto a plate and accompany with salsa.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-flower-taco/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Loaf</title>
		<link>http://www.mangerati.com/zucchini-loaf</link>
		<comments>http://www.mangerati.com/zucchini-loaf#comments</comments>
		<pubDate>Sat, 14 Nov 2009 02:24:15 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Beat first five ingredients together.
Then mix the next eight ingredients and add to the first five, mix well.
Pour into loaf pan and bake at 350 for 40 to 50 minutes.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-loaf/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Puffed Cheese</title>
		<link>http://www.mangerati.com/zucchini-puffed-cheese</link>
		<comments>http://www.mangerati.com/zucchini-puffed-cheese#comments</comments>
		<pubDate>Sat, 14 Nov 2009 02:22:08 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Combine cheeses; reserve 1/4 cup.
Combine remaining cheeses with bread crumbs and 2 tablespoons melted margarine.
Set aside.
Combine flour, salt and baking powder in mixing bowl.
Cut in 1/3 cup margarine and reserved 1/4 cup cheeses until mixture is size of small peas.
Sprinkle milk over flour mixture, stirring with fork until dough is moist enough to hold together.
Form into a ball then flatten to 1/2 inch thickness.
Smooth the edges with your hands.
Roll out on floured surface to a circle 1-1/2 inches larger than an inverted 9-inch pie plate.
Fit into pan, fold edges under then flute.
Chill while preparing filling.
Place half of zucchini in pastry-lined pan.
Cover with half of sour cream mixture.
Top with remaining zucchini then with remaining sour cream mixture.
Sprinkle with cheese-breadcrumb mixture.
Bake in preheated 400-degree oven for 10 minutes.
Lower heat to 325 and bake 40-50 minutes longer until knife inserted halfway between center and edge comes out clean.
Filling: 1.
Cook zucchini in water and 1 teaspoon salt in covered saucepan for 5 minutes or until tender.
Drain well.
Beat egg yolks slightly; add sour cream, 1 teaspoon salt, flour, chives and pepper.
In large mixing bowl, beat egg whites with cream of tartar until stiff but not dry.
Fold into sour cream mixture.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-puffed-cheese/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Santa Fe</title>
		<link>http://www.mangerati.com/zucchini-santa-fe</link>
		<comments>http://www.mangerati.com/zucchini-santa-fe#comments</comments>
		<pubDate>Sat, 14 Nov 2009 02:14:07 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In a large skillet, saute the zucchini and onion in oil for 3-4 minutes.
Add chilies, tomato, sald if desired, pepper and garlic powder.
Cook and stir for 3-4 minutes.
Spoon into a serving bowl and sprinkle with cheese.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-santa-fe/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Pancake</title>
		<link>http://www.mangerati.com/zucchini-pancake</link>
		<comments>http://www.mangerati.com/zucchini-pancake#comments</comments>
		<pubDate>Sat, 14 Nov 2009 02:03:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In a bowl combine grated zucchini, parsley, lemon zest and garlic.
Season with salt and pepper.
Stir in eggs and flour.
In a skillet heat 1/4-inch olive oil until it ripples.
Spoon batter by tablespoons into skillet and flatten each mound into a 3-inch pancake.
Cook pancakes for 1 minute on each side.
Remove with a slotted spatula to a paper-towel lined baking sheet.
Keep warm in a 250 degree oven while you continue to prepare remaining batter.
Arrange pancakes on a platter, sprinkle with salt, garnish with lemon wedges and serve immediately.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-pancake/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Coleslaw</title>
		<link>http://www.mangerati.com/zucchini-coleslaw</link>
		<comments>http://www.mangerati.com/zucchini-coleslaw#comments</comments>
		<pubDate>Sat, 14 Nov 2009 01:57:13 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
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		<description><![CDATA[Drain zucchini by pressing between layers of paper towels.
Place in a large bowl and combine with cabbage, carrot, onions and radishes.
In a small bowl, combine remaining ingredients.
Pour over vegetables and toss well.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-coleslaw/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Stuffed With Mushrooms</title>
		<link>http://www.mangerati.com/zucchini-stuffed-with-mushrooms</link>
		<comments>http://www.mangerati.com/zucchini-stuffed-with-mushrooms#comments</comments>
		<pubDate>Sat, 14 Nov 2009 01:55:06 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Cut 4 zucchini in half lengthwise and carefully scoop out the pulp and seeds, taking care not to break the skins leave 1/4 inch of pulp in shell.
Chop the pulp and seeds and set aside.
Blanch the zucchini in boiling water for 5 minutes and then plunge into ice water.
Leave the shells in the water for 10 mintues.
Carefully drain and set aside.
Cut the remaining zucchini into quarters lengthwise and then into 1/4-inch slices.
In a medium-size pan, combine the chopped zucchini, zucchini slices, garlic, mushrooms, onion, water and salt.
Cook over medium-low heat, uncovered, for 35 to 40 minutes,or until the water has evaporated.
Remove from the heat and stir in the tarragon.
Stuff the zucchini shells with the vegetable mixture.
Place them in a shallow baking dish and bake at 350 degrees for 15 minutes.
Finish cooking undcr the broiler for 3 to 4 minutes, or until the stuffing begins to brown.
To serve, place 2 zucchini halves on each of 4 plates, sprinkle the diced tomato over and around, and sprinkle with the chervil leaves.
Serving size: 1 3/4 cups 102 calories 1 grams fat 0 mg chol 891 mg sod.
Eat more, weigh less, by dean ornish,m.
/mm by deeanne.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-stuffed-with-mushrooms/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Puff</title>
		<link>http://www.mangerati.com/zucchini-puff</link>
		<comments>http://www.mangerati.com/zucchini-puff#comments</comments>
		<pubDate>Sat, 14 Nov 2009 01:49:07 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
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		<description><![CDATA[Saute onion and green pepper in butter.
Add the zucchini and cheese, seasoned salt and pepper.
Cool.
Beat eggs until lemon colored and frothy.
Fold zucchini, cheese, onion and green pepper into the eggs.
Pour into a 2 quart ungreased casserole dish and top with seasoned bread crumbs.
Bake in 375 degree oven about 30 minutes or until a knife inserted comes out clean.
Serve.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-puff/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Lemon Butter</title>
		<link>http://www.mangerati.com/zucchini-lemon-butter</link>
		<comments>http://www.mangerati.com/zucchini-lemon-butter#comments</comments>
		<pubDate>Sat, 14 Nov 2009 01:41:14 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Peel, slice and boil zucchini in water to cover until tender.
Strain; cool.
Mash or puree until smooth.
Place in large saucepan; add butter, sugar, lemon juice and rind.
Bring to a full boil, stirring frequently.
Add certo; boil hard for 2 minutes.
Skim off any foam; pack in hot steralized jars.
Seal.
Store in refrigerator for short periods of time; in freezer for long-term storage.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-lemon-butter/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Brownies</title>
		<link>http://www.mangerati.com/zucchini-brownies</link>
		<comments>http://www.mangerati.com/zucchini-brownies#comments</comments>
		<pubDate>Sat, 14 Nov 2009 01:40:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Beat together eggs, oil and sugar.
Mix together the dry ingredients until smooth.
Mix all together well and spread into greased jelly roll pan.
350 degrees for 25-30 minutes.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-brownies/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Fiesta Salad</title>
		<link>http://www.mangerati.com/zucchini-fiesta-salad</link>
		<comments>http://www.mangerati.com/zucchini-fiesta-salad#comments</comments>
		<pubDate>Sat, 14 Nov 2009 01:37:12 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[* cut crosswise in 1/4 inch-thick slices.
** cut in half crosswise.
*** cut in 3/4-inch cubes.
Steam zucchini and crookneck squash over boiling water until crisp-tender about 3 minutes.
Plunge into ice water to cool; drain well.
In a large bowl, combine lemon juice, oil, salt pepper, and cumin.
Add drained squash and stir lightly; chill for 30 minutes.
Add onion, chilies, olives, and cheese.
Peel and pit avocado; cut into small cubes.
Add to salad and mix lightly.
To serve, arrange lettuce leaves on 4 salad plates.
Mound equal portions of salad on each plate.
Garnish each salad with a sprig of coriander.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-fiesta-salad/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Sandwich</title>
		<link>http://www.mangerati.com/zucchini-sandwich</link>
		<comments>http://www.mangerati.com/zucchini-sandwich#comments</comments>
		<pubDate>Sat, 14 Nov 2009 01:30:07 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
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		<description><![CDATA[For each serving, top toast with cheese slice, zucchini and onion; sprinkle with oregano, shredded cheese and bacon.
Cook uncovered on ungreased cookie sheet in 350 degree oven until cheese is melted, about 5 minutes.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-sandwich/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Cobbler</title>
		<link>http://www.mangerati.com/zucchini-cobbler</link>
		<comments>http://www.mangerati.com/zucchini-cobbler#comments</comments>
		<pubDate>Sat, 14 Nov 2009 01:20:13 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender.
Add sugar, cinnamon and nutmeg; simmer 1 minute longer.
Remove from the heat; set aside.
For crust, combine the flour and sugar in a bowl; cut in butter until the mixure resembles coarse crumbs.
Stir 1/2 cup into zucchini mixture.
Press half of remainig crust mixture into a greased 15-in x 10-in, x 1-in.
Baking pan.
Spread zucchini over top; crumble remaining crust mixture over zucchini.
Sprinkle with cinnamon.
Bake at 375 for 35-40 minutes or until golden and bubbly.
Notes: tastes like apples, not zucchini.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-cobbler/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Oven Omelet</title>
		<link>http://www.mangerati.com/zucchini-oven-omelet</link>
		<comments>http://www.mangerati.com/zucchini-oven-omelet#comments</comments>
		<pubDate>Sat, 14 Nov 2009 01:18:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In a 10-in.
Ovenproof skillet, saute zucchini and green pepper in oil until tender, about 3 minutes.
Combine eggs, parmesan cheese, cream, butter, salt and pepper; pour over the vegetable mixture.
Cook and stir gently for 3 minutes or until eggs are set on bottom.
Top with cheese.
Bake at 350 for 5-7 minutes or until eggs are set and cheese is melted.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-oven-omelet/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Pudding</title>
		<link>http://www.mangerati.com/zucchini-pudding</link>
		<comments>http://www.mangerati.com/zucchini-pudding#comments</comments>
		<pubDate>Sat, 14 Nov 2009 01:15:07 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In a large pot over low heat, cook the onion with 3 tbsp of oil.
Trim zucchini at both ends and wash thoroughly.
Dice and add to onion.
Add carrot, basil, parsley, salt and pepper; cook over low heat, covered for 30 minutes to 1 hour, stirring occasionally.
Cooking time depends on freshness of zucchini.
If it becomes necessary, add a tablespoons of water and continue to cook, stirring until excess moisture has evaporated.
Remove from heat, add the cheese and stir to combine.
After mixture has cooked a bit, add the eggs and eggs and stir vigorously.
Pour into an oiled oven-proof dish sprinkled with bread crumbs and oil and bake in a 450f oven for 20 to 30 minutes or until top is nice and brown.
Serves: 6-8.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-pudding/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Stuffed With Lamb And Mint</title>
		<link>http://www.mangerati.com/zucchini-stuffed-with-lamb-and-mint</link>
		<comments>http://www.mangerati.com/zucchini-stuffed-with-lamb-and-mint#comments</comments>
		<pubDate>Sat, 14 Nov 2009 01:08:05 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[To make tomato sauce: saute onion and garlic in olive oil over medium heat for about 10 minutes, or until translucent but not browned.
Add thyme and carrot, cook 5 minutes over medium heat and add tomatoes.
Bring to boil, lower heat to just bubbling and simmer 30 minutes, stirring occasionally.
Season with salt to taste and set aside.
To make stuffed zucchini: preheat oven to 450 degrees.
Trim zucchini and cut in half lengthwise.
Using a spoon or a melon baller, remove a canal down center of each zucchini half, leaving a 1/4-inch all around and the ends closed.
Roughly chop the excess zucchini flesh and set aside.
In a 10- to 12-inch saute pan, heat olive oil until just smoking.
Add onion and garlic and cook over medium high heat until softened, about 6 to 7 minutes.
Add zucchini pieces and crumbled lamb and cook until lamb is cooked through, about 10 minutes.
Drain fat from lamb mixture and place in a large mixing bowl.
Add eggs, half of the mint leaves and tomato sauce and mix well.
Season both the mixture and the zucchini boats with salt and pepper.
Stuff the lamb mixture into zucchini boats and pile high.
Place in an oven-proof baking dish just large enough to hold the 8 pieces and sprinkle with bread crumbs.
Bake for 20 to 25 minutes until crisp on top and remove.
Serve warm or at room temperature with a chicory salad and sprinkle with remaining mint leaves.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-stuffed-with-lamb-and-mint/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Brown Rice Pilaf</title>
		<link>http://www.mangerati.com/zucchini-brown-rice-pilaf</link>
		<comments>http://www.mangerati.com/zucchini-brown-rice-pilaf#comments</comments>
		<pubDate>Sat, 14 Nov 2009 00:53:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Wash and dice the zucchini.
Saute it in garlic and oil, then remove it from the pan.
Add the rice to the pan, stirring to coat the grain with whatever oil is remaining.
Add the chicken stock, wine, and bay leaf and bring to a boil.
Add the basil and salt, and return the zucchini to the pan.
Cover and let simmer until rice is tender, about 20 minutes.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-brown-rice-pilaf/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Latkes</title>
		<link>http://www.mangerati.com/zucchini-latkes</link>
		<comments>http://www.mangerati.com/zucchini-latkes#comments</comments>
		<pubDate>Sat, 14 Nov 2009 00:47:14 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[>from _classic kosher cooking_ by sara finkel.
Combine all ingredients, mixing well.
Drop by tablespoonful into hot oil in a skillet and fry on both sides until golden brown.
Yields 10-12 latkes.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-latkes/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Pizzas</title>
		<link>http://www.mangerati.com/zucchini-pizzas</link>
		<comments>http://www.mangerati.com/zucchini-pizzas#comments</comments>
		<pubDate>Sat, 14 Nov 2009 00:46:07 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Zucchini into slices 1/4 inch thick.
Salt lightly.
Place slices on baking sheet and add in order the pizza sauce, olives, green onions and cheese.
Broil until cheese is melted and bubbly, about 4-5 minutes.
Zucchini should be tender-crisp.
Yield will depend on size of zucchini.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-pizzas/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Egg Casserole</title>
		<link>http://www.mangerati.com/zucchini-egg-casserole</link>
		<comments>http://www.mangerati.com/zucchini-egg-casserole#comments</comments>
		<pubDate>Sat, 14 Nov 2009 00:44:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Melt butter in electric skillet at 350 degrees.
Add onion adn saute about 10 minutes.
Slice unpeeled zucchini into 1/2 inch slices.
Add zucchini, salt and pepper to onions, saute 6 minutes.
Reduce heat to 220 degrees.
Beat eggs slightly.
Add milk.
Pour eggs over vegetable mixture.
Bake about 15 minutes in skillet.
Top with cheese slices.
Bake about 5 more minutes or until cheese melts.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-egg-casserole/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Chutney</title>
		<link>http://www.mangerati.com/zucchini-chutney</link>
		<comments>http://www.mangerati.com/zucchini-chutney#comments</comments>
		<pubDate>Sat, 14 Nov 2009 00:34:13 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Fry cut zucchini, onions, and green chillies.
Add turmeric, salt, cook on low flame for 5 to 10 minutes.
Boil tamcon, add to mix above.
Pulverize the whole thing in blender.
Seasoning: thalshi kottify with mustard seeds, urad dal.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-chutney/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Salsa</title>
		<link>http://www.mangerati.com/zucchini-salsa</link>
		<comments>http://www.mangerati.com/zucchini-salsa#comments</comments>
		<pubDate>Sat, 14 Nov 2009 00:32:07 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Saute zucchini and onion until soft.
Add remainder ingredients and simmer for 30 minutes.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-salsa/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Orange Salad</title>
		<link>http://www.mangerati.com/zucchini-orange-salad</link>
		<comments>http://www.mangerati.com/zucchini-orange-salad#comments</comments>
		<pubDate>Sat, 14 Nov 2009 00:19:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In a large bowl, toss zucchini, onion and celery.
Cover with boiling=20 water; let stand for 1 hour.
Drain, add beans, oranges and water=20 chestnuts.
Combine remaining ingredients in a saucepan.
Bring to a boil; =.
Boil for 1 minute.
Pour over salad; cover and refrigerate 24 hours = before=20 serving.
* editors note: home-canned or fresh green and wax beans can be=20 substituted for the purchased canned beans.
Use 2 cups each, and if = using=20 fresh beans, cook until crisp-tender before adding to salad.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-orange-salad/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Pizza Strips</title>
		<link>http://www.mangerati.com/zucchini-pizza-strips</link>
		<comments>http://www.mangerati.com/zucchini-pizza-strips#comments</comments>
		<pubDate>Sat, 14 Nov 2009 00:02:06 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Preheat oven to 400 degrees f.
Cut the zucchini lengthwise into flat strips 1/4 inch thick.
Bring 1/2 inch water to a boil in a skillet.
Add the zucchini strips, cover and cook for 3 minutes.
With a slotted spatula, remove the strips to a baking dish lined with foil.
Sprinkle the zucchini with tomato, carrot, and basil.
Top each with some cheese.
Bake 20 minutes or until the cheese has melted.
Let the pizzas cool slightly before serving.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-pizza-strips/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Drop Cookies</title>
		<link>http://www.mangerati.com/zucchini-drop-cookies</link>
		<comments>http://www.mangerati.com/zucchini-drop-cookies#comments</comments>
		<pubDate>Sat, 14 Nov 2009 00:00:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Mix together zucchini, soda, sugar, butter, and beaten egg.
Sift in flour, cinnamon, cloves, and salt.
Stir to blend.
Stir in raisins and nuts and drop batter by the teaspoonful on greased cookie sheet.
Bake in preheated 375f oven 12-15 minutes.
Origin: hearth and home companion shared by: sharon stevens.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-drop-cookies/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Bread-And-Butter Pickles</title>
		<link>http://www.mangerati.com/zucchini-bread-and-butter-pickles</link>
		<comments>http://www.mangerati.com/zucchini-bread-and-butter-pickles#comments</comments>
		<pubDate>Sat, 14 Nov 2009 00:00:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Alternate layers of sliced succhini, onions and salt in a large glass bowl.
Cover with ice cubes and let stand 1 1/2 hours.
Drain liquid and rinse.
Combine vinegar, sugar, mustard seed, dry mustard, turmeric, celery seed and peppercorns in a large saucepan and bring to a boil.
Add zucchini, onion and bell peppers.
Return to heat and bring to a boil.
Remove the mixture from heat.
Pack hot vegetables into hot jars, leaving 1/4 inch head space.
Remove air bubbles with a non-metallic spatula.
Wipe jar rim clean.
Place lid on jar.
Screw band down evenly and firmly just until fingertip tight.
Process 10 minutes in a boiling water bath.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-bread-and-butter-pickles/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Lasagne</title>
		<link>http://www.mangerati.com/zucchini-lasagne</link>
		<comments>http://www.mangerati.com/zucchini-lasagne#comments</comments>
		<pubDate>Fri, 13 Nov 2009 23:57:13 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Cut zucchini into strips 1/4 inch thick.
Heat oil; add garlic and onion and cook until vegetables are tender but not browned.
Add meat and brown, stirring to keep meat crumbly.
Add tomatoes, tomato paste, mushrooms, wine, oregano, thyme, basil and salt and pepper to taste.
Simmer uncovered 1-1/2 hours.
Place half of the zucchini strips in an oiled shallow casserole.
Top with half of the mozzarella and ricotta cheeses.
Add half the meat sauce.
Repeat layers.
Top with parmesan cheese.
Bake at 350 degrees for 40 minutes.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-lasagne/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Bread (Emeril)</title>
		<link>http://www.mangerati.com/zucchini-bread-emeril</link>
		<comments>http://www.mangerati.com/zucchini-bread-emeril#comments</comments>
		<pubDate>Fri, 13 Nov 2009 23:55:18 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Preheat oven to 350 degrees.
Grease an 8 by 4 by 2-inch loaf pan.
In a mixing bowl combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
In another bowl combine sugar, zucchini, egg, oil and lemon zest and mix well.
Add flour mixture and stir until just combined.
Stir in walnuts.
Pour batter into prepared pan.
Bake for 55 to 60 minutes.
Cool for 10 minutes and remove from pan.
For best results, wrap and store overnight before cutting.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-bread-emeril/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Chow Chow</title>
		<link>http://www.mangerati.com/zucchini-chow-chow</link>
		<comments>http://www.mangerati.com/zucchini-chow-chow#comments</comments>
		<pubDate>Fri, 13 Nov 2009 23:46:12 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Sprinkle zucchini, summer squash and onion lightly with salt; let stand in colander 30 minutes.
Rinse well with cold water; drain thoroughly.
Pat dry with paper towels.
Combine vinegar, sugar and pickling spice in medium saucepan.
Bring to a boil over high heat.
Add carrots to bell pepper; bring to a boil.
Remove from heat; cool to room temperature.
Spoon zucchini, summer squash, onion and carrot mixture into sterilized jars; cover and refrigerate up to 3 weeks.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-chow-chow/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Salad</title>
		<link>http://www.mangerati.com/zucchini-salad</link>
		<comments>http://www.mangerati.com/zucchini-salad#comments</comments>
		<pubDate>Fri, 13 Nov 2009 23:39:06 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Trim the zucchini &#038; cut into 1/4" thick slices.
Combine slices in a pot with 2/3 cups water, oil, hot pepper, cumin, black pepper &#038; salt.
Cook for 5 minutes until just tender-crisp.
Cool &#038; chill.
When ready to serve, drain the zucchini.
Combine the dressing ingredients adding salt &#038; pepper to taste.
Add to the zucchini, toss well &#038; garnish with the parsley.
Serve immediately.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-salad/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Dressing</title>
		<link>http://www.mangerati.com/zucchini-dressing</link>
		<comments>http://www.mangerati.com/zucchini-dressing#comments</comments>
		<pubDate>Fri, 13 Nov 2009 23:31:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Combine all ingredients.
Pour into greased 2-qt.
Casserole, cover with aluminum foil, and bake in 375 degree oven for 25 minutes.
Remove aluminum used instead of the velveeta.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-dressing/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Omelette (Kolokithakea Me Avga)</title>
		<link>http://www.mangerati.com/zucchini-omelette-kolokithakea-me-avga</link>
		<comments>http://www.mangerati.com/zucchini-omelette-kolokithakea-me-avga#comments</comments>
		<pubDate>Fri, 13 Nov 2009 23:23:08 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Heat oil until hot; fry zucchini and onions until zucchini is tender and onions are soft.
Season with a dash of oregano and salt and pepper to taste.
Pour the beaten eggs over zucchini, lifting the edges of zucchini cubes so the eggs run evenly over them.
Cook slowly, running spatula around edges and lifting egg mixture to allow uncooked portion to flow underneath.
Cook until eggs are firm, and slide onto a serving platter.
Serve with a plate of tomato wedges and slices of feta cheese.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-omelette-kolokithakea-me-avga/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Lasagna (Weight Watchers)</title>
		<link>http://www.mangerati.com/zucchini-lasagna-weight-watchers</link>
		<comments>http://www.mangerati.com/zucchini-lasagna-weight-watchers#comments</comments>
		<pubDate>Fri, 13 Nov 2009 23:22:13 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[On nonstick baking sheet bake zucchini at 400 degrees fahrenheit, turning once, until lightly browned.
In small bowl combine ricotta cheese, parmesan cheese, parsley, salt and pepper.
Spray shallow 1 quart casserole with nonstick cooking spray; line bottom of casserole with just enough zucchini to cover entire surface.
Spread ricotta mixture evenly over zucchini, then arrange remaining zucchini over cheese mixture; spread tomato sauce over zucchini and sprinkle with garlic powder.
Top with mozzarella cheese and bake at 375 fahrenheit until cheese melts, about 30 minutes.
Remove from oven and let stand until set, about 5 minutes.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-lasagna-weight-watchers/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Pineapple Muffins</title>
		<link>http://www.mangerati.com/zucchini-pineapple-muffins</link>
		<comments>http://www.mangerati.com/zucchini-pineapple-muffins#comments</comments>
		<pubDate>Fri, 13 Nov 2009 23:18:06 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Add sugar to eggbeaters.
Stir in zucchini, pineapple and vanilla.
Measure remaining ingredients in another bowl.
Stir to distribute - add to wet ingredients and stir to moisten.
Add enough reserved pineapple liquid to attain batter consistency drops in blobs from s poon.
Pour into muffins cups in 12 cup tin.
Bake at 400f for about 24 minutes until they pass the toothpick test.
Cool for 1 minute then turn onto rack to further cool.
<vsannice@weizmann.
Weizmann.
Ac.
Il> on jan 06, 98.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-pineapple-muffins/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Bread With Yogurt</title>
		<link>http://www.mangerati.com/zucchini-bread-with-yogurt</link>
		<comments>http://www.mangerati.com/zucchini-bread-with-yogurt#comments</comments>
		<pubDate>Fri, 13 Nov 2009 23:00:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Prep: preheat oven to 350f.
Spray one 9-by-5-inch loaf pan with nonstick cooking spray and coat with 2 teaspoons flour.
Wet: cream sugar, zucchini and oil in a large mixing bowl with an electric beater.
Add eggs, egg whites and yogurt, and mix until just combined.
Dry: in a medium bowl, combine flour, baking powder, baking soda and cinnamon.
Stir dry into wet zucchini mixture and add the raisins.
Pour batter into the prepared loaf pan.
Bake for 60 minutes or until a toothpick inserted in the center comes out dry.
Cool slightly, remove from pan, and cool completely on a rack.
Wrap tightly in plastic or foil.
Per slice: 216 calories, 31 percent fat 7.4 grams, 59 percent carbohydrate, 10 percent protein.
Ph.
, r.
, a high-performance nutritionist and author of the be.
>edited for eat-lf cookbooks by kitpath 98feb.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-bread-with-yogurt/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Bread</title>
		<link>http://www.mangerati.com/zucchini-bread</link>
		<comments>http://www.mangerati.com/zucchini-bread#comments</comments>
		<pubDate>Fri, 13 Nov 2009 22:59:18 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Beat egg substitute until light and fluffy.
Add sugar, wonderslim, applesauce, and vanilla.
Blend well.
Stir in zucchini.
Add dry ingredients to creamed mixture.
Fold in chopped nuts.
Pour into two lightly sprayed loaf pans 9x5".
Bake at 350 degrees for 1 hr.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-bread/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Chocolate Chip Cookies</title>
		<link>http://www.mangerati.com/zucchini-chocolate-chip-cookies</link>
		<comments>http://www.mangerati.com/zucchini-chocolate-chip-cookies#comments</comments>
		<pubDate>Fri, 13 Nov 2009 22:59:12 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Blend as for cookies.
Bake at 350, 8-10 minutes.
Note: the recipe was given to me by my hairdresser who got it from a client.
When i made them, they took closer to 15-18 minutes to bake.
The cookies are very moist and stay chewy.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-chocolate-chip-cookies/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Rounds With Gorgonzola</title>
		<link>http://www.mangerati.com/zucchini-rounds-with-gorgonzola</link>
		<comments>http://www.mangerati.com/zucchini-rounds-with-gorgonzola#comments</comments>
		<pubDate>Fri, 13 Nov 2009 22:57:05 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Preheat the oven to 400f.
Line a baking sheet with parchment paper.
Wash the zucchini and slice them in 1/2-inch rounds.
With a melon baller, scoop out the center of each slice of zucchini, leaving the bottom of each intact.
Place 1/2 teaspoon of gorgonzola on each round.
Next, position a slice of cherry tomato on each round; top with a tiny basil leaf, and sprinkle with parmesan cheese and pepper.
Place the zucchini rounds on the baking sheet and bake for 5 to 7 minutes.
The cheese should be melted but not browned.
Garnish with fresh baby basil leaves.
Serve immediately.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-rounds-with-gorgonzola/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Oatmeal Muffins</title>
		<link>http://www.mangerati.com/zucchini-oatmeal-muffins</link>
		<comments>http://www.mangerati.com/zucchini-oatmeal-muffins#comments</comments>
		<pubDate>Fri, 13 Nov 2009 22:54:08 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Grease 12 3inch muffin-pan cups.
Preheat oven to 400.
In large bowl, measure first 7 ingredients.
In med bowl, beat eggs; stir in zucchini and oil.
Stir mixture all at once into flour mixture just until flour is moistened.
Spoon lumpy batter into muffin cups.
Bake 25 minutes or until toothpick trick works.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-oatmeal-muffins/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Lasagna</title>
		<link>http://www.mangerati.com/zucchini-lasagna</link>
		<comments>http://www.mangerati.com/zucchini-lasagna#comments</comments>
		<pubDate>Fri, 13 Nov 2009 22:51:13 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Slice zucchini 1/2-inch thick.
Spread thick layer using half of marinara sauce in 13- x 9-inch baking dish.
Add layer of half of zucchini slices, then half of ricotta.
Top with half of onion and mushrooms, then sprinkle with half of oregano and basil.
Season to taste with salt and pepper.
Top with half of mozzarella cheese slices.
Cover with second layer of remaining sauce and repeat layering process, with remaining ricotta, onion, mushrooms, oregano, basil and mozzarella.
Sprinkle with parmesan cheese and garnish with sunflower seeds.
Bake at 350f 45 minutes, or until zucchini is cooked but not mushy.
Note: for a non-vegetarian dish, use meat sauce or add sausage or pepperoni to marinara sauce.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-lasagna/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Pineapple Bread</title>
		<link>http://www.mangerati.com/zucchini-pineapple-bread</link>
		<comments>http://www.mangerati.com/zucchini-pineapple-bread#comments</comments>
		<pubDate>Fri, 13 Nov 2009 22:48:06 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Beat eggs, oil, sugar and vanilla until thick.
Stir in remaining ingredients, mix well.
Pour into 2 greased 9 by 5 inch loaf pans.
Bake at 350 degrees about 1 hour or until wooden pick inserted in loafs comes out clean.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-pineapple-bread/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Dip 2</title>
		<link>http://www.mangerati.com/zucchini-dip-2</link>
		<comments>http://www.mangerati.com/zucchini-dip-2#comments</comments>
		<pubDate>Fri, 13 Nov 2009 22:31:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Steam or microwave the zucchini until soft.
Add all ingredients into blender and blend well.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-dip-2/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Boats Stuffed With Succotash</title>
		<link>http://www.mangerati.com/zucchini-boats-stuffed-with-succotash</link>
		<comments>http://www.mangerati.com/zucchini-boats-stuffed-with-succotash#comments</comments>
		<pubDate>Fri, 13 Nov 2009 22:28:18 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Preheat oven to 400 degrees.
Use a melon baller to remove center core of seeds from each zucchini half, leaving hollowed out shells with about a 1/2-inch border of flesh.
Set aside shells and chop flesh roughly.
Heat olive oil in a small skillet over medium heat and add shallots, salt and pepper.
Cook 5 minutes until soft and slightly golden.
Add chopped zucchini centers, 1 cup of corn and the limas and saute over high heat 46 minutes.
Remove from heat and let cool.
In the bowl of a food processor fitted with the metal blade, place remaining 1/4 cup corn, cheese and egg.
Process to blend thoroughly.
Remove to a large bowl and mix in cooled corn/lima mixture.
Divide the mixture among the zucchini shells, mounding up slightly.
Place stuffed zucchini in a roasting pan and cover with foil.
Roast for 20 minutes, remove the foil, and bake for another 10 minutes until filling is puffed up and firm and zucchini are soft.
Remove from oven.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-boats-stuffed-with-succotash/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Chocolate Cake 2</title>
		<link>http://www.mangerati.com/zucchini-chocolate-cake-2</link>
		<comments>http://www.mangerati.com/zucchini-chocolate-cake-2#comments</comments>
		<pubDate>Fri, 13 Nov 2009 22:09:12 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Sift together the first 7 ingredients and set aside.
Beat together the eggs, sugar and oil.
Add buttermilk, zucchini, vanilla and orange peel and mix.
Add flour mixture and nuts.
Bake in 9" x 13" greased and floured pan.
Bake for 50-60 minutes at 350 degrees.
Frost with cream cheese frosting.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-chocolate-cake-2/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Bread With Carrots And Raisins</title>
		<link>http://www.mangerati.com/zucchini-bread-with-carrots-and-raisins</link>
		<comments>http://www.mangerati.com/zucchini-bread-with-carrots-and-raisins#comments</comments>
		<pubDate>Fri, 13 Nov 2009 22:09:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg.
In another bowl, combine sugar, zucchini, oil, egg, carrots, and raisins.
Mix well.
Add flour mixture: stir just till combined.
Pour batter into a greased 8x4x2 loaf pan.
Bake in 350 degree oven for an hour or till a toothpick inserted in the center comes out clean.
Cool for 10 minutes, then remove from pan and let cool on wire rack.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-bread-with-carrots-and-raisins/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Dip</title>
		<link>http://www.mangerati.com/zucchini-dip</link>
		<comments>http://www.mangerati.com/zucchini-dip#comments</comments>
		<pubDate>Fri, 13 Nov 2009 22:04:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Whirl all ingredients in blender.
Serve with crackers, chips and raw vegetable for dipping.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-dip/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Oatmeal Cookies</title>
		<link>http://www.mangerati.com/zucchini-oatmeal-cookies</link>
		<comments>http://www.mangerati.com/zucchini-oatmeal-cookies#comments</comments>
		<pubDate>Fri, 13 Nov 2009 22:00:08 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Cream margarine with honey.
Add egg and beat well.
Sift flour with soda, cinnamon, cloves, nutmeg and salt.
Add flour mixture alternately with zucchini to egg mixture.
Stir in oats and dates.
Drop by teaspoons onto greased baking sheets.
Bake at 375f 10 to 12 minutes.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-oatmeal-cookies/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Bisque</title>
		<link>http://www.mangerati.com/zucchini-bisque</link>
		<comments>http://www.mangerati.com/zucchini-bisque#comments</comments>
		<pubDate>Fri, 13 Nov 2009 21:57:17 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Saute the first four ingredients.
Add the stock or water, nutmeg and pepper to the sauteed vegetables.
Cover and simmer 20 minutes.
Remove from heat and let cool 5 minutes.
Blend the tofu, 1 t oil and 1/4 cup vegetable broth in blender or food processor until smooth and creamy.
Stir blended tofu mixture into sauteed vegetables.
Heat, but do not boil.
From south texas vegetarian society newsletter, edited by shirley wilkes-johnson.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-bisque/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Kugel</title>
		<link>http://www.mangerati.com/zucchini-kugel</link>
		<comments>http://www.mangerati.com/zucchini-kugel#comments</comments>
		<pubDate>Fri, 13 Nov 2009 21:57:12 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Preheat oven to 375o.
Pour a small amount of oil into 8 x 12 glass baking dish or spray with pam and warm in oven.
Grate vegetables in food processor.
Mix eggs, seasonings and cornstarch or potato starch during passover in large bowl.
Add vegetables and mix thoroughly.
Pour into warm pan and bake approximately 1 1/2 hours or until edges become brown.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-kugel/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Pie</title>
		<link>http://www.mangerati.com/zucchini-pie</link>
		<comments>http://www.mangerati.com/zucchini-pie#comments</comments>
		<pubDate>Fri, 13 Nov 2009 21:57:05 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Parboil prepared zucchini in salt water until tender.
Drain; put in bowl.
Add warm water,sugar,cinnamon and cream of tartar.
Place in unbaked pie shell.
Bake 1/2 hour @ 350 degrees.
Top with streusel topping mixture.
Return to oven for 1/2 to 3/4 hour.
Tastes just like apple pie.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-pie/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Italian Style</title>
		<link>http://www.mangerati.com/zucchini-italian-style</link>
		<comments>http://www.mangerati.com/zucchini-italian-style#comments</comments>
		<pubDate>Fri, 13 Nov 2009 21:30:12 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Cut unpared squash in half crosswise, then lengthwise into fourths.
Place salt and squash lices in 1 1/2-quart casserole; sprinkle with salad dressing and herb seasoning.
Cover tightly and microwave on high 100% 3 minutes; stir.
Cover and microwave until tender, 2 to 3 minutes longer.
Sprinkle with parmesan cheese, if desired.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-italian-style/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Dilly Ricotta Muffins</title>
		<link>http://www.mangerati.com/zucchini-dilly-ricotta-muffins</link>
		<comments>http://www.mangerati.com/zucchini-dilly-ricotta-muffins#comments</comments>
		<pubDate>Fri, 13 Nov 2009 21:30:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Heat oven to 400 degrees fahrenheit line with paper baking cups or grease, 12 muffin-pan cups.
Lightly spoon flour into measuring cup, level off.
In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well.
In medium bowl combine milk, margarine and eggs.
Stir in ricotta cheese and zucchini, beat well.
Add to dry ingredients, stirring just until moistened batter will be stiff.
Fill prepared muffin cups 2/3rds full.
Bake at 400 degrees fahrenheit for 20 to 25 minutes or until golden brown.
Immediately remove from pan and serve.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-dilly-ricotta-muffins/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Chocolate Cake</title>
		<link>http://www.mangerati.com/zucchini-chocolate-cake</link>
		<comments>http://www.mangerati.com/zucchini-chocolate-cake#comments</comments>
		<pubDate>Fri, 13 Nov 2009 21:23:12 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Sift together flour, cocoa, baking soda and salt; set aside.
Cream together the butter, oil, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed.
Beat in eggs, one at a time, beating well after each addition.
Blend in vanilla extract.
Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition.
Stir in zucchini.
Pour batter into a greased 13 x 9 x 2-inch baking pan.
Sprinkle with chocolate chips and walnuts.
Bake in a preheated 325 degree fahrenheit oven for 55 minutes or until cake tests done.
Cool in pan on rack.
Cut into squares and serve.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-chocolate-cake/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Noodles</title>
		<link>http://www.mangerati.com/zucchini-noodles</link>
		<comments>http://www.mangerati.com/zucchini-noodles#comments</comments>
		<pubDate>Fri, 13 Nov 2009 21:19:07 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Using vegetable peeler, cut zucchini lengthwise into thin strips.
Or shred zucchini in food processor.
Coat a large non-stick skillet with cooking spray and heat over medium-high heat.
Add zucchini, salt and basil; saute until tender.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-noodles/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Bread Or Muffins</title>
		<link>http://www.mangerati.com/zucchini-bread-or-muffins</link>
		<comments>http://www.mangerati.com/zucchini-bread-or-muffins#comments</comments>
		<pubDate>Fri, 13 Nov 2009 21:17:10 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Mix zucchini, sugar, oil, vanilla and eggs in large bowl.
Stir in remaining ingredients.
Pour into pans.
Bake at 350 for 50 to 60 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes Then remove from pans.
Wrap tightly at room temp.
For 4 days or in the refrigerator for up to 10 days.
Make two loaves or 24 muffins bake at 350 for 20 - 25 mins.
With the flour use either all purpose or whole wheat or half and half.
Notes: 1/2 cup chopped nuts can be added to batter.
I won 1st place at our local fair with this recipe.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-bread-or-muffins/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Beef Bake</title>
		<link>http://www.mangerati.com/zucchini-beef-bake</link>
		<comments>http://www.mangerati.com/zucchini-beef-bake#comments</comments>
		<pubDate>Fri, 13 Nov 2009 21:16:17 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Wash &#038; remove ends from zucchini; cut in 1/2 inch slices.
Cook in boiling salted water 5 minutes or until tender.
Drain.
In skillet, cook meat with onion until browned; drain excess fat.
Stir in 1/2 cup bread crumbs, 3/4 tsp salt, thyme, 1/8 tsp pepper; remove from heat.
In saucepan, melt 1/4 cup butter; blend in flour &#038; 1/2 tsp salt.
Add milk all at once.
Stir till bubbles &#038; thickens.
Add cheese; stir till melted.
Stir in meat mixture.
Place 1/2 zucchini in 2-quart baking dish, cover with 1/2 meat-cheese mixture.
Repeat layers.
Combine remaining bread crumbs with 1 tablespoons melted butter.
Sprinkle on top.
Bake at 350 for 30-35 minutes.
Mrs h.
Patty johnston.
From the <the bliss of cooking returns>, fort bliss officers wives club,.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-beef-bake/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Pickles</title>
		<link>http://www.mangerati.com/zucchini-pickles</link>
		<comments>http://www.mangerati.com/zucchini-pickles#comments</comments>
		<pubDate>Fri, 13 Nov 2009 21:02:04 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Slice zucchini and onions into a large ceramic bowl.
Toss with salt; cover with ice water.
Let stand for two hours; drain thoroughly.
Combine remaining ingredients in a saucepan and bring to a boil.
Simmer five minutes.
Pour vinegar mixture over zucchini and onions, tossing to coat.
Let stand two hours.
Bring to a boil and cook for five minutes.
Pack into four sterilized pint jars.
Seal and process in boiling water bath for 10 minutes.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-pickles/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini And Pepper Slaw</title>
		<link>http://www.mangerati.com/zucchini-and-pepper-slaw</link>
		<comments>http://www.mangerati.com/zucchini-and-pepper-slaw#comments</comments>
		<pubDate>Fri, 13 Nov 2009 20:55:46 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[With shredder blade of food processor, shred zucchini into long strips or cut by hand.
Reserve in bowl.
Sliver red pepper and green onions and add to zucchini.
Add optional banana pepper for a spicy flavour.
In a small bowl whisk together garlic, mustard and honey.
Whisk in wine vinegar and olive oil.
Mixture should be quite thick.
Season with salt and pepper.
Just before serving, toss vegetables with vinaigrette.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-and-pepper-slaw/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini In Dill Cream Sauce</title>
		<link>http://www.mangerati.com/zucchini-in-dill-cream-sauce</link>
		<comments>http://www.mangerati.com/zucchini-in-dill-cream-sauce#comments</comments>
		<pubDate>Fri, 13 Nov 2009 20:52:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[In medium saucepan, combine zucchini, onion, water, bouillon and dill weed; bring to boil.
Add margarine, sugar and lemon juice; mix.
Remove from heat; do not drain.
Combine flour and sour cream; stir 1/2 of mixture into hot zucchini.
Return to heat, add remaining cream mixture and cook until thickened.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-in-dill-cream-sauce/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Chili</title>
		<link>http://www.mangerati.com/zucchini-chili</link>
		<comments>http://www.mangerati.com/zucchini-chili#comments</comments>
		<pubDate>Fri, 13 Nov 2009 20:51:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Heat olive in a large skillet.
Add zucchini, onion, garlic and green pepper.
Saute 10 minutes until softened.
Transfer to a saucepan and add tomatoes, chili powder, cumin, oregano, parsley, salt and pepper.
Cook over low heat, uncovered, for 10 minutes.
Stir in beans and cook 10 minutes more on low heat.
Adjust seasonings.
Serve chili rolled up in a warm flour tortilla or on a bed of brown rice.
Variation: substitute unpeeled medium eggplant, cut into 1/2-inch cubes, for the zucchini.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-chili/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Napoleon</title>
		<link>http://www.mangerati.com/zucchini-napoleon</link>
		<comments>http://www.mangerati.com/zucchini-napoleon#comments</comments>
		<pubDate>Fri, 13 Nov 2009 20:48:07 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Cut zucchini into 1/2" slices.
Saute onions in margarine until tender.
Add tomatoes and cook 5 minutes Then add zucchini, salt, oregano, and pepper.
Cook covered over low heat until zucchini is tender abt.
12 to 15 minutes  if a thicker sauce is desired, sprinkle in flour and cook a few minutes longer.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-napoleon/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Bread 4</title>
		<link>http://www.mangerati.com/zucchini-bread-4</link>
		<comments>http://www.mangerati.com/zucchini-bread-4#comments</comments>
		<pubDate>Fri, 13 Nov 2009 20:38:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Grease and flour sides of 2 loaf pans.
Put waxed paper on bottom.
Blend together flour, sugar, cinnamon, baking soda, and salt.
Add oil to ingredients, and blend well.
Add, and blend in eggs, **one at a time** to mixture.
Mix in zucchini and coconut.
Bake at 350 degrees for 1 hour or until done when tested with a toothpick.
Variation: substitute accurately measured fresh carrot for zucchini, and add raisins, california mix, and walnuts to coconut.
Pour into tube cake pan.
Can be served plain, or with cream cheese frosting.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-bread-4/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Dill Puree</title>
		<link>http://www.mangerati.com/zucchini-dill-puree</link>
		<comments>http://www.mangerati.com/zucchini-dill-puree#comments</comments>
		<pubDate>Fri, 13 Nov 2009 20:36:09 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Heat a medium sized saucepan of water to boiling.
Scrub zucchini, trim, and cut crosswise in half.
Cut each half into 8 wedges.
Salt boiling water.
Add zucchini and boil just until tender, about 4 minutes.
Drain well.
Process zucchini, buttermilk, dill and nutmeg in blender until smooth.
Thin the sauce with enough broth to make it pourable.
Season to taste with salt and cookbook.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-dill-puree/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini In Blue Cheese Sauce</title>
		<link>http://www.mangerati.com/zucchini-in-blue-cheese-sauce</link>
		<comments>http://www.mangerati.com/zucchini-in-blue-cheese-sauce#comments</comments>
		<pubDate>Fri, 13 Nov 2009 20:26:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Fry onions, add zucchini, season with salt and pepper, add water.
Simmer for about 8 minutes, then add creme fraiche and blue cheese and wait until the cheese had melted.
If the sauce gets too fluid, thicken with some flour.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-in-blue-cheese-sauce/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Chicken Spaghetti</title>
		<link>http://www.mangerati.com/zucchini-chicken-spaghetti</link>
		<comments>http://www.mangerati.com/zucchini-chicken-spaghetti#comments</comments>
		<pubDate>Fri, 13 Nov 2009 20:21:11 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Cook spaghetti to desired doneness as directed on package.
Drain; cover to keep warm.
Meanwhile, heat oil in large saucepan over medium-high heat until hot.
Cook and stir zucchini and onion for 3 minutes or until vegetables are crisp-tender.
Stir in chicken, spaghetti sauce and mushrooms; cook until thoroughly heated.
Serve over cooked spaghetti.
If desired, sprinkle with grated parmesan cheese.
Calories: 590 sodium: 1290mg.
Cholesterol: 45mg fat: 19g.
Carbohydrate: 77g sat: 3g.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-chicken-spaghetti/feed</wfw:commentRss>
		</item>
		<item>
		<title>Zucchini Bake</title>
		<link>http://www.mangerati.com/zucchini-bake</link>
		<comments>http://www.mangerati.com/zucchini-bake#comments</comments>
		<pubDate>Fri, 13 Nov 2009 20:18:17 +0000</pubDate>
		<dc:creator>chef</dc:creator>
		
		<guid isPermaLink="false"></guid>
		<description><![CDATA[Preheat the oven to 350 degrees.
Spray a 9-inch pan or 11-by-7-inch baking dish with a nonstick vegetable coating; set aside.
Combine all ingredients in a large bowl and mix well.
Pour into the prepared pan.
Bake in the preheated oven for about 1 hour or until lightly browned.]]></description>
		<wfw:commentRss>http://www.mangerati.com/zucchini-bake/feed</wfw:commentRss>
		</item>
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