Not sure if it's because I grated my zucchini too small (I used the fine
side of a cheese grater) and / or if I didn't get enough liquid out of it, or if it was something else I did.
Shredded raw brussel sprouts (I like to grate them on the coarse
side of a cheese grater or chop them up so they resemble shredded lettuce) will work great if you have any handy.
Grate the marzipan on the coarse
side of a cheese grater, straight onto the dough, covering the whole surface.
Using the coarse
side of a cheese grater, grate the cold butter into the dry ingredients and work in the shreds with your fingertips until the mixture resembles coarse meal.
Not exact matches
2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup fresh basil, finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella
cheese, divided 2 oz Parmesan
cheese, freshly grated (I used the smallest holed
side of my box
grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)
Ironically, the Mac Pro's ancestors
of several generations ago was a great example
of this: The blue - and - white Power Mac G3 and
cheese -
grater Power Mac G4 had the motherboard mounted to a fold - out
side «door,» allowing easy access to expansion cards, memory and drive bays.