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Old 07-07-2009, 07:53 AM   #31
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Quote:
Originally Posted by CarolynF View Post
This is my favorite and easiest recipe when I'm in the mood for
an apple crisp.

4 medium zucchini
3 packages of Sugar Free Apple Cider Mix
1/2 tsp. cinnamon
2 Tbs. splenda
Water

Peel the zukes and cut them in half long-wise and take out the
seeds with a spoon..then chop up the zukes..like you would apple chunks. In a medium saucepan, empty the 3 packages of mix
and add about 1 cup of water to mix..add splenda and cinnamon
and then the zukes. Put enough water to just cover the
zukes and then cook over medium heat for 45 minutes until
the liquid is almost gone...but there is still some in the bottom
of the pan.

Pour zukes into sprayed small casserole dish.

Topping: 1/2 cup flax seed meal
2 Tbs. butter
1/4 cinnamon
1/4 cup walnuts
Splenda to taste

This is approximate..you can add more butter..whatever you want.

Mix this topping all up until it is crumbly. Then add to the zukes
in the casserole..Bake at 350 for 30 minutes..Serve with whipped
cream...
This one sounds great.......I am going to try it today or tomorrow. THanks!!!

I am really glad I started this thread!!
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Old 07-07-2009, 08:08 AM   #32
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I just posted something I did with the zucs,. I made my linguene salad out of the zucchini made julian strips! Made it just as you would with noodles. I did not use the green skin or the seed part! I use it raw and put all the goodies, cheese, pepperoni, green pepper, onio, cucs and a bottle of italian dressing! I think it is under Zucchini Linguene

It is so good! I made it for the 4th and it was just awesome! Everyone loved it! I still have some left and will be my lunch!

I too am gonna have a bumper load of it! No complaints I love the stuff!
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Old 07-07-2009, 08:26 AM   #33
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Here is one you may want to experiment with!

Mock apple pie!

From my understanding you use the raw zuc chunks in place of the apples and of course splenda or what sweetner you want. I ordered pie crust from the adjoining web site here with 1 gr of carb, have not tried it yet, but just may heat the oven up andsee howit is!
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Old 07-07-2009, 09:57 AM   #34
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I melt a few tablespoons of butter with fresh baby dill. Ribbon my small zucchini and lightly sauté it in the butter. I also add fresh cracked pepper while it is sautéing. This is now DH favorite veggie.
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Old 07-07-2009, 11:41 AM   #35
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I am gonna experiment a little! I am gonn try an idea using carbquik and zukes and see if I can make me a zucchini bread muffin! Not raisins of chorse but will try!
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Old 07-07-2009, 02:20 PM   #36
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I shredded some zucchini and put it into a one minute flax muffin along with some extra cinnamon and walnuts. Had it with a schmear of cream cheese. Yummy.
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Old 07-07-2009, 05:39 PM   #37
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Quote:
Originally Posted by jo2621 View Post
I shredded some zucchini and put it into a one minute flax muffin along with some extra cinnamon and walnuts. Had it with a schmear of cream cheese. Yummy.
What is a one minute flax muffin? Is it on this site somewhere! That sound great I have flax and love it!
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Old 07-07-2009, 05:56 PM   #38
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one minute muffin

I know you can probably find other recipies for OMM, here's what I do:

in microwave safe bowl:
*2 TBS almond flour, 2 TBS ground flax, you can change it up
*sprinkle or two cinammon
1/4 tsp baking powder
*2-3 TBS shredded, unsweetened coconut
*mix of whatever chopped nuts on hand, I usually use pumpkin seeds, walnut, pecans

in separate small bowl or cup:
*1 TBS melted coconut oil or butter
*2 TBS SF syrup
1 egg, beaten
*dash vanilla or flavored extract
*berries, if desired
Mix ingredients until well blended. Nuke in microwave safe bowl for anywhere from 1-2 minutes, depending on your microwave. One minute is good for most microwaves.
I top mine with a spoonful or two of Greek yogurt or sour cream, mixed with a dash or two of SF Sugar Twin brown sugar. Very hearty, I try to make this last me for 2 brekkies.
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Last edited by MNLisaB; 07-07-2009 at 06:55 PM.. Reason: add'l ingrdient
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Old 07-07-2009, 06:00 PM   #39
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Quote:
Originally Posted by 2bthin4me View Post
What is a one minute flax muffin? Is it on this site somewhere! That sound great I have flax and love it!
There are about a bazzillon recipe variations of this on LCF both in the threads and in the recipe room. You can find them by using the search feature for One Minute Muffins, OMM, flax muffins.

The basic one I use is:

1/4 cup Flax Meal (I love the golden)
1/2 teaspoon Baking Powder
1 packet Splenda or a bit of Davinci syrup
1 teaspoon Cinnamon
1 large Egg
1-2 teaspoons Butter or Coconut Oil

Mix the dry ingredients in a large coffee mug or cup or a individual microwave souffle dish that has been greased or sprayed with Pam. Add egg and butter; mix well. Microwave for 50-seconds to 1-minute. Depends on your micro. Muffin usually pops right out.

Slice in half and butter or use cream cheese.

You can toast them after they are halved also.

I add berries sometimes, nuts, shredded zucchini or carrot, different spices.

If you use a little more liquid (Davincis or butter or oil) you can add a bit of almond flour and it tastes like whole wheat bread.

You can add cheese, herbs and spices and no Splenda for an savory muffin. Makes a nice little sammie.
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Old 07-08-2009, 02:02 PM   #40
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Quote:
Originally Posted by CarolynF View Post
This is my favorite and easiest recipe when I'm in the mood for
an apple crisp.

4 medium zucchini
3 packages of Sugar Free Apple Cider Mix
1/2 tsp. cinnamon
2 Tbs. splenda
Water

Peel the zukes and cut them in half long-wise and take out the
seeds with a spoon..then chop up the zukes..like you would apple chunks. In a medium saucepan, empty the 3 packages of mix
and add about 1 cup of water to mix..add splenda and cinnamon
and then the zukes. Put enough water to just cover the
zukes and then cook over medium heat for 45 minutes until
the liquid is almost gone...but there is still some in the bottom
of the pan.

Pour zukes into sprayed small casserole dish.

Topping: 1/2 cup flax seed meal
2 Tbs. butter
1/4 cinnamon
1/4 cup walnuts
Splenda to taste

This is approximate..you can add more butter..whatever you want.

Mix this topping all up until it is crumbly. Then add to the zukes
in the casserole..Bake at 350 for 30 minutes..Serve with whipped
cream...

Carolyn...this recipe of yours is ABSOLUTELY my favorite...followed by zoodles with alfredo sauce.
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Old 07-08-2009, 04:51 PM   #41
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Oh thank you for that recipe, that sounds wonderful! I can not wait to try it!
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Old 07-09-2009, 07:42 AM   #42
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Great recipes!

I have a ton of zucchini to dispose of.

Thanks.
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Old 07-09-2009, 08:29 AM   #43
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Subbing..got way too many nukes not to fix one of the recipes!!

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Old 07-09-2009, 09:33 AM   #44
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Quote:
Originally Posted by CarolynF View Post
This is my favorite and easiest recipe when I'm in the mood for
an apple crisp.

4 medium zucchini
3 packages of Sugar Free Apple Cider Mix
1/2 tsp. cinnamon
2 Tbs. splenda
Water

Peel the zukes and cut them in half long-wise and take out the
seeds with a spoon..then chop up the zukes..like you would apple chunks. In a medium saucepan, empty the 3 packages of mix
and add about 1 cup of water to mix..add splenda and cinnamon
and then the zukes. Put enough water to just cover the
zukes and then cook over medium heat for 45 minutes until
the liquid is almost gone...but there is still some in the bottom
of the pan.

Pour zukes into sprayed small casserole dish.

Topping: 1/2 cup flax seed meal
2 Tbs. butter
1/4 cinnamon
1/4 cup walnuts
Splenda to taste

This is approximate..you can add more butter..whatever you want.

Mix this topping all up until it is crumbly. Then add to the zukes
in the casserole..Bake at 350 for 30 minutes..Serve with whipped
cream...
I tried this one, and it is really good!!!! Thanks!!
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Old 07-09-2009, 01:01 PM   #45
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Mock Zucchini Crabcakes

MOCK ZUCCHINI CRAB CAKES (original recipe)

2 Cups coarsely grated zucchini unpeeled
1 Small to medium onion, finely chopped or grated
1 Cup Italian bread crumbs ( sub pork rinds coarsly ground or 1/2 parm & 1/2 rinds)

1 Tablespoon mayonnaise regular or light
2-3 teaspoons Old Bay seasoning I use 2+
(3 may be too spicy)
1 Large egg beaten or equivalent substitue
Pepper to taste

Put zucchini and onion in colander to drain some of
the liquid out. Combine with rest of ingredients. Heat
oil in skillet. Form mixture into patties and saute over
medium heat until golden brown, about two minutes
per side. Makes four big or six medium cakes.


This is some good stuff!!

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Old 07-09-2009, 03:23 PM   #46
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I got this idea from the eating low site. But, I fried my zucchini in oil until brown. I used a big casserole dish. I also fried bacon and used the grease to fry the zucchini with some extra oil.

I layered fried zucchini in casserole dish , I even fried some jalapenos in the left over oil that I had left from frying zucchini and put it on top of the zucchini. I layered fried bacon pieces and cheddar cheese. I Put eggs mixed with some cream over it. I did those layers again. More egg and bacon and cheese. I then baked at 350 for 30 minutes. I think it needed more baking time though. Frying the zucchini gave a great flavor.
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Old 07-09-2009, 09:53 PM   #47
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Quote:
Originally Posted by BABSY View Post
I got this idea from the eating low site. But, I fried my zucchini in oil until brown. I used a big casserole dish. I also fried bacon and used the grease to fry the zucchini with some extra oil.

I layered fried zucchini in casserole dish , I even fried some jalapenos in the left over oil that I had left from frying zucchini and put it on top of the zucchini. I layered fried bacon pieces and cheddar cheese. I Put eggs mixed with some cream over it. I did those layers again. More egg and bacon and cheese. I then baked at 350 for 30 minutes. I think it needed more baking time though. Frying the zucchini gave a great flavor.
Almost sounds like a Hungarian dish that my hubby has been trying to get me to do. My only problem with the Hungarian version is that they also layer potatoes with it.

I may have to make this without telling him and see if he notices the difference. Totally sounds good to me!!!
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Old 07-10-2009, 07:43 AM   #48
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Rena G, you could try layering with rutabagas instead of potatoes. I bet it would be yummy.

Here's something light that I will be having a lot of this summer:
Straciatella (egg drop soup) with zucchini for one or two:
1-1/2 cups chicken or other broth, bring to a boil
slowly add a stream of one beaten egg to make egg ribbons
remove from heat and stir in:
1 ounce chopped cooked meat
1/3 cup (or more) chopped zucchini
1 T lemon juice
1 T parmesan
pinch of non-starch thickener if desired, stirred in well
seasonings to taste: salt, pepper, parsley, basil

Cover and lit sit a few minutes before eating

You could also make a similar egg-drop soup with zucchini using asian flavors or mexican flavors. It usually takes me about five minutes to make.

Last edited by mermaid; 07-10-2009 at 07:45 AM..
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Old 07-11-2009, 12:24 PM   #49
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to Cathy

OK, sorry for this OT. What are those things in your avi, and if they are lc, can you point me to a recipe?

Pretty please. With Splenda on top.
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Old 07-11-2009, 01:29 PM   #50
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Zucchini pizza

4 c. shredded unpeeled zucchinni
1/2 tsp salt
1 c. mozzerella cheese
1 c. cheddar cheese
1/2 c parmesean cheese
2 eggs

shred the Z --sprinkle with the salt, let stand 10-15 min or longer to get out a lot of the juice, sometimes i let it sit 1/2 hr or so., you really need to get the juice out-- i squeeze out the excess by hand, i let it sit in a collander over a bowl---then mix the Z with 1/2 c each of the 2 cheeses and the parm and the 2 eggs. press in a 9x13 greased pan. bake for 20 min or until set. 350 degrees this is very easy to make, the biggest chore is getting out all the excess juice.

1# of hamburger or sausage or mix of both
1/2 -3/4 c pizza sauce
your favorite pizza toppings
like mushrooms, onions, pepperoni, green pepper, bacon etc.
stir this all into the hamb with the sauce--- then put on top of the baked Z crust, and top with the rest of the cheeses bake about 20 min. or until lightly brown.
cut into squares. the original recipe just called for hamburger and mushrooms, so you might need to add a little more sauce if you use a lot of toppings. the whole family really likes this.
This is very good and filling.
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Old 07-11-2009, 01:33 PM   #51
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Quote:
Originally Posted by mermaid View Post
Rena G, you could try layering with rutabagas instead of potatoes. I bet it would be yummy.

Here's something light that I will be having a lot of this summer:
Straciatella (egg drop soup) with zucchini for one or two:
1-1/2 cups chicken or other broth, bring to a boil
slowly add a stream of one beaten egg to make egg ribbons
remove from heat and stir in:
1 ounce chopped cooked meat
1/3 cup (or more) chopped zucchini
1 T lemon juice
1 T parmesan
pinch of non-starch thickener if desired, stirred in well
seasonings to taste: salt, pepper, parsley, basil

Cover and lit sit a few minutes before eating

You could also make a similar egg-drop soup with zucchini using asian flavors or mexican flavors. It usually takes me about five minutes to make.
wow, this sounds good, i like soup even in hot weather, i have made the egg drop soup, but never have added the zucchini, going to get the ingredients and make it this coming week, thanks for sharing the recipe.
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Old 07-12-2009, 10:52 AM   #52
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I got this recipe a very long time ago from a recipe site......one of our favorites!


ZUCCHINI AND TOMATO BAKE

4 medium zucchini, sliced
1/2 tsp soy sauce
1/4 tsp salt
1/4 tsp garlic salt
1/4 tsp pepper
2 medium tomatoes, cut into wedges (1/8ths)
1 medium onion, sliced
1 1/2 C (6 oz) shredded Cheddar cheese
1 TBS butter or margarine

Place zucchini in a 2 1/2 Qt casserole. Sprinkle with 1/2 each of soy sauce, salt, garlic salt, and pepper. Layer tomatoes, then onion over zucchini; sprinkle with remaining seasonings. Top with cheese and dot with butter. Cover and bake at 350° F for 40 minutes. Yeild 8-10 servings.

NOTE: I overlapped zucchini slices in a spiral on the bottom of the casserole, then did the same with the tomatoes, going the opposite direction, but not overlapping, then the onion slices. I guess I had too much free time, considering that it's covered up by the cheese... I also quickly mixed the seasonings, half at a time, and finger-sprinkled over the contents...
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Old 07-13-2009, 03:39 PM   #53
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Here is my favorite.

Zucchini Imperial

4 cups sliced zucchini (slices about 1/4" thick, more or less. Don't get anal about it)
2 large eggs
1 cup real mayonnaise
1 onion, chopped
1/4 cup chopped green pepper (optional)
1 cup Parmesan cheese (from the round box)
ground black pepper, to taste

Cook the zucchini in boiling water till tender, drain. In a large bowl, combine beaten eggs, mayonnaise, Parmesan, onion, green pepper, and black pepper. Stir well and add zucchini. Bake in greased 1.5 qt casserole dish at 350 for 30 minutes. Or, microwave on high for 10 minutes, or till a knife inserted in the center comes out clean.

Notes:
1. You can increase the squash a little, or add a little broccoli, yellow squash, or cauliflower to it. The mayo-cheese-egg mix (custard) will hold roughly 6 cups of veggies, so don't worry if you have a little more than 4 cups of zukes.
2. You MUST cook the zukes (and/or yellow squash) first. Otherwise, they will release too much water into the casserole. If you want to add broccoli or cauliflower, it has to be cooked first or it will be too hard.
3. You can add chopped green pepper, sweet red pepper, yellow peppers, a mixture, whatever.
4. The original recipe called for buttered bread crumbs to be put on the top, but we know you won't do that.
5. Do not add salt to this recipe. The Parmesan is salty enough on its own.
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Old 07-16-2009, 08:35 AM   #54
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I like to split lengthwise, marinate in Italian Dressing with added basil, oregano, garlic powder and then cook directly on the gas grill until just tender. The grill marks make it real appealing to me.
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Old 07-16-2009, 09:01 AM   #55
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how about a zucchini bread recipe? i have a high carb count one, i think can be made w/kevins flour mixture, but it calls for about a half cup of oil in it..think that's too much? any sub for so much oil? i can post it for you if you want to try it...
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Old 07-16-2009, 11:16 AM   #56
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I just made Kevin's LC Zuccuni Bread....here is the link for it...http://www.lowcarbfriends.com/bbs/lo...d-fingers.html
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Old 07-16-2009, 01:11 PM   #57
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THIS IS MY SPECIALTY DISH

VERDURE AL FORNO

Ingredients
2 tablespoons extra-virgin olive oil
5 medium zucchini, (about 1 1/2 pounds) sliced lengthwise, 1/4-inch thick
Salt and freshly ground black pepper
1 cup heavy cream
1 cup grated mozzarella
1 cup grated fontina
1/4 cup grated Romano
1 cup plain dried bread crumbs
4 tablespoons unsalted butter
Directions
Preheat oven to 375 degrees F.

Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.

This is the high carb version. To make it LC
Sub out the breadcrumbs for Parm cheese/ ground pork rinds mixture or Parm cheese/fine ground nuts or nut flour mixture or just parm cheese


NOM NOM NOM

O, and I use SMOKED FONTINA

This is from Giada De Laurentis
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Old 07-16-2009, 02:22 PM   #58
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Quote:
Originally Posted by MNLisaB View Post
OK, sorry for this OT. What are those things in your avi, and if they are lc, can you point me to a recipe?

Pretty please. With Splenda on top.
They are mini chocolate mayo cupcakes, absolutely LC. The recipe is here.
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Old 07-16-2009, 06:41 PM   #59
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Allright...I gotta try these darned Zoodles everyone keeps braging on. Being a dego on low carb is no easy task. I get the pasta and pizza cravings all of the time. Linda Sues Pizza helps ease some of my pain, lets see if the Zoodles can do the rest.
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Old 07-17-2009, 09:32 AM   #60
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I tried one yesterday, but modified it (didnt read all the way thru)

2 cups sliced zucchini
1 small onion--diced
3 T mayonaise
1 tsp Hidden valley ranch seasonings
1 T cream (I used 1/2 and 1/2)

Mixed it all up and put in small casserole dish. Baked 30 minutes at 350 degrees

Then topped with handful of Durkee French Fried Onions and baked another 15 minutes

Was excellent.
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