vegetable oil for frying 3 cups grated zucchini 1 cup diced onion 2 eggs 1 cup all-purpose flour 1 tsp baking powder 1/2 tsp chili powder 1/2 tsp salt 1/4 tsp pepper 1 cup prepared mayo juice of half a lime 1/2 tsp chili powder I started by pouring the vegetable oil in my skillet so that it was half an inch deep and turned the heat to medium. Meantime, I combined the zucchini, onion, and eggs in a large bowl. - Cooking With Nadine

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Monday, April 8, 2019

vegetable oil for frying 3 cups grated zucchini 1 cup diced onion 2 eggs 1 cup all-purpose flour 1 tsp baking powder 1/2 tsp chili powder 1/2 tsp salt 1/4 tsp pepper 1 cup prepared mayo juice of half a lime 1/2 tsp chili powder I started by pouring the vegetable oil in my skillet so that it was half an inch deep and turned the heat to medium. Meantime, I combined the zucchini, onion, and eggs in a large bowl.


The easiest creamy, cheesy Asparagus Casserole! This is so impressive for company and it reheats really well.

The easiest creamy, cheesy Asparagus Casserole! This is so impressive for company and it reheats really well.

Ingredients

  • 2 lbs asparagus trimmed
  • 4 Tbsp unsalted butter divided, plus more to grease casserole
  • 2 1/2 Tbsp all-purpose flour
  • 2 cups half and half (or equal parts milk and heavy cream)
  • 2 tsp garlic salt
  • 1/4 tsp black pepper
  • 1 cup parmesan cheese divided
  • 1/2 cup Panko bread crumbs
  • US Customary - Metric

Instructions

  1. Preheat Oven to 400˚F with the rack in the center. Butter a 9x13 casserole dish. Arrange trimmed asparagus in prepared casserole dish, packing it down for a fairly flat and even surface.
  2. Place a saucepan over medium heat. Melt in 3 Tbsp butter then add 2 1/2 Tbsp flour and whisk constantly for 3 minutes or until butter just starts to turn golden in color. Whisk in 2 cups half and half, 2 tsp garlic salt and 1/4 tsp black pepper. Whisk until sauce just starts to thicken then remove from heat. Sprinkle in 1/2 cup parmesan and whisk until cheese is melted and incorporated.
  3. Pour sauce evenly over the asparagus, leaving about 1" space on the long sides of the casserole dish. Bake uncovered at 400˚F for 15-18 minutes (depending on thickness of asparagus), or until asparagus reaches desired tenderness.

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