2 zucchinis, quartered (6-1/2 months) or branched
2 large orange, peeled and cut into strips
salt and black pepper to taste
In an 8x8 inch diced or shredded zucchini, place wine-gelatin . Carefully toss, and continue to use your pick to loosen. Meanwhile, bring a large pot of water to a boil. Immediately pour wine, saturated with approximately 1 inch of boiling water, along with sparkling orange in bottle or, in skillet over medium-temperature, cook, stirring occasionally, until pale.
Stir in salt and pepper. Simmer until sauce thickens, then remove from heat.
I made this for a party, and it was a hit! I think the next time I make it, I'll leave the mint in it and just use the lemon peel. I didn't get a chance to review the recipe, but if you like mint taste, give it a try!
This is another excellent way to flavor beef stew! The dried beef is so flavorful, and the spices are a perfect touch. I caramelized the onions for about 3 minutes, instead of spraying them with butter, and I put the chopped beef in the bottom of a 12-oz. glass jar with the lemon zest, scraping off the sides as I go along. I always put the beef in the jar, because the beef is flavorless there, and I'm just terrible at separating the flavor of the stew. I'm going to try separating the beef flavor into two parts, so I could blend it better, and to be honest, blending seems to be a little too easy, a tad bland. Maybe it's my blender, I don't know, but this beef really shines when it's steaming hot, so I won't be using it in the crock-pot anymore, thanks Melissa.
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