this recipe was inspired by recipe#1722 by traci & jeff poole1. cucumbers make a lovely hot vegetable dish and maintain their crispness when baked. you may use them much like you would a zucchini. in this recipe i used cauliflower but other veggies would work equally well - corn, carrots & peas, just about anything. try experimenting. this first time i didn't sprinkle with parmesan cheese but i will in the future. i hate wasting those lovely cukes and this year they have gone crazy. this may be baked in your toaster oven.
#60-minutes-or-less #Time-to-make #Main-ingredient #Preparation #Occasion #For-1-or-2 #Low-protein #Vegetables #Oven #Dinner-party #Dietary #Low-calorie #Low-carb #Inexpensive #Low-in-something #Equipment #Number-of-servings
from "the bread winners cookbook" these are soooo good! i make them for thanksgiving every year, and whenever the spirit moves me. this makes a huge batch, so when i'm not feeding a crowd, i make a half batch. my daughter would live on these rolls if s
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f&w magazine from: pairing kendall-jackson wines with kentucky cooking, pairing of the day: 04/2008 edition by happy accident, amber huffman combined leftovers of two low-country staples—barbecue and cheddar cheese grits—for a quick southern fusion meal.
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