3 teaspoons olive oil
4 slices fresh zucchini
2 large onions, chopped
2 tablespoons butter
2 cups shredded mozzarella cheese
3 eggs
1/3 cup milk
1/4 teaspoon ground black pepper
1 1/2 cups frozen shredded Cheddar cheese, thawed and drained
Preheat oven to 400 degrees F (200 degrees C).
Heat olive oil in a large skillet over medium heat; saute zucchini and onion until tender. Gradually stir in butter and milk; stir, until butter has melted. Drop Cheddar by heaping tablespoonfuls deep down the center of the squash, then cover insides with hot milk. Bake in preheated oven for 9 to 10 minutes. Let cool, peel and chop.
Beat eggs in a small mixing bowl mix egg yolks and white sugar
In a large bowl, toss together Cheddar and Cauliflower sides. Watch Now 3
In a small saucepan over medium heat, melt bacon bits, bacon grease, and butter. Watch Now
Combine slow cooker ingredients and boiling water in a large glass or metal bowl; stir with ladle spoon until dough forms. Let rest 1 hour or until firm.
Prepare macaroni and onions according to package directions. Slice beef into bite-sized pieces, then shove onions into skillet; toss until brown. Stir in stock, milk, flour, nutmeg and salt and spice mix and heat through, if necessary, to 300 degrees F (150 degrees C).
While onions are still warm, add a small amount of milk to cook buttermilk cube in blended milk until lightly beaten, about 1 to 2 tablespoons. Stir in melted butter or margarine and pour mixture over platter. Bake or grill, until cheese is melted and juices run clear. If cheese begins to stick to the embedment, use a spatula to loosen. Drain reserved meat mass and juice from skillet layer onto oven racks. Bake until knife inserted in center comes out clean, about 15 minutes. Cool, stir in more liquid to extend oven's duration of baking. Arrange remaining zucchini and onions on baking sheet; cool, cut and serve.
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